When I think of pulled pork I think of pork that is shredded so my recipe falls into this category. We do this in the crock pot but there is no reason it can't be done in the dutch oven. My MIL does it in a pot on the stove.
We buy the big huge pork tenderloins from BJ's and we will cut it into usually 4 or 5 pieces. We will grab one of the porks and put it in the pot with a huge jar of kraut, a can of beer (not to be consumed but poured into the pot) and then some water. Now open another beer for consumption and cook the pork for a long slow time. Open more beers as needed for consumption. The pork will fall apart when done and we just scoop the pork and kraut out with a slotted spoon. MMMMmMMMmmmm Honestly I would say it is done after 2 hours but we crockpot it all day.
Matt O 2006 Skyline Nomad 27' travel trailer. Previously owned 1986 Coleman Columbia / 1992 Coleman Senecca / 1989 Born Free Class C RV.
[quote author=Go Big! link=topic=846.msg6314#msg6314 date=1306177372]
Anyone have a dutch oven recipe for pulled pork? DW does a bone in shoulder it in the oven "low and slow" and it comes out awesome. Trying to figure out time and coals to do the same thing this coming weekend. I checked Byron's Papa Dutch, but he doesn't list pulled pork.
What's the wife's time and temp in the oven?
For a 12" DO, I'd use 18-20 briquettes. Every 30-45 minutes or so (depending on charcoal) I'd add about 10 unlit briquettes letting them touch one that is lit. You might have to dump the ashes off the lid after a couple of hours and put the coals back on.
Another 'method' is to ring the lid leaving every other briquette missing (1/2 ring) for low temp.
I'd use a tripod and hang it over the fire and not even worry about coals on the top. Throw the shoulder in the pot, fill it to almost covering with Root Beer and let her rip. Keep the liquid gently boiling for 6 hours or so and the meat fill fall apart. Mix in your favorite BBQ sauce and your done. We use this same recipe in the crock pot at home and it comes out awesome. Sure doesn't replace the true smoked version but it does a good job of it.
This sounds like something that I would like to try.
Steve... I have wondered about using the digital thermometer. I take it that it won't melt the wire if left in during the cooking process? I would hate to open the lid and let all the heat out.
Go Big...did you make your rub or buy a store bought kind? I make my own for rub for ribs and chicken but, I don't know how it would be right for pulled pork.
Sorry for all the questions, I love learning how to cook low and slow. I have done some whole hogs with success but i don't think thats real practical for a camp out.
Eagle,
I just used a store bought shake. When the meat was cooked I took it out of the DO and as I pulled it I let the juices in the Oven cook down, lid adjar, while I pulled the pork. then when the meat was pulled gave it some more shake(rub) and put it all back in the DO and the juice soaked back into the meat.
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