Pulled Pork Using Dutch Oven [Moved from General Topics board]
Greetings Fellow Chowhounds,
So I got a new Le Creuset 5.5 qt dutch oven pot for Christmas and I'm looking to use it to make pulled pork sandwiches.
I'm in search of pulled pork recipes that use a dutch oven as the method of cooking. I've spent some time searching these boards but haven't come across anything of interest and yet I know people use these pots to slow roast a variety of different meats.
I did take a first crack at it and used the following Tyler Florence recipe but used a 2 lb pork shoulder instead of beef shoulder:
And I used this recipe for the BBQ sauce (which tasted more like honey mustard):
Any recipes, even if they are adapted to use a dutch oven, would be greatly appreciated. I'm looking to learn more about the pulled pork art as well understand the benefits of using a dutch oven. I also didn't care for the BBQ sauce and would be very appreciate of a tasty, more traditional one.
There's a recent thread about cooking pulled pork in the pressure cooker. With different times you could do the same in the dutch oven. 'pulled pork' in this sense is really braised pork, cooked to the point of being fork tender. You certainly aren't going to get the smoky flavor that comes from a slow smoked true BBQ pulled pork. One recipe did include liquid smoke in an attempt to imitate this. I suspect, though, that most of the flavor in BBQ pulled pork comes from the salt and sauce added when the meat is pulled. This would be especially true when cooking large pieces like a butt, where the volume to surface area is large.
I just used my new dutch oven (cast iron) yesterday to make pulled pork. I took my overcooked pork roast from xmas day (bummer) and covered it in liquid, put on low and let it just slow simmer for a few hours then drained out the liquid. (my liquid was a combination of water, a homebrew beer, left over diet coke, left over white wine, left over merlot, and left over red table wine). It was now soft enough to pull and really flavorful. I then added a combination of two bbq sauces (one we just picked up in NC - homemade) and this really hot stuff. It came out fantastic.
I got this from a friend, who said she got it from a Portland, Oregon newspaper, over 10 years ago.
It's the best puled pork recipe, but you have to follow the directions exactly. And if your dutch oven is smaller, just make sure you get a 3lb roast!
I have a Staub, and I use it for so many dishes!
Fall-Apart Tender Slow-Roast Pork
1 pork butt roast (about 3-4 pounds) (sometimes called shoulder)
1/3 cup Worcestershire sauce
3/4 cup packed light brown sugar
1/2 cup apple juice
1/2 teaspoon salt
Preheat the oven to 400°F (200°C).
Place the pork in a casserole that is just large enough to hold it and has a lid. (I use my 7 quart Le Creuset dutch oven). Sprinkle the roast on all sides with Worcestershire sauce, using it all. Then press brown sugar coating on all sides of the pork, using it all (yes, it's messy but worth it)! Pour the apple juice DOWN THE SIDE of the casserole to the bottom, being sure not to drizzle it on the crusted meat. Cover tightly.
Place the roast in the oven and IMMEDIATELY turn the heat down to 225°F. Roast without opening the oven door for about 4 1/2 hours, until the meat is so tender that it pulls apart easily.
Remove the meat to a platter and pull the meat apart and remove the bone and and all visible fat. Stir the salt into the juices at the bottom of the pan. The salt cannot be omitted; it is vital to bring out meat flavors. Return the shredded meat to the juices and serve the meat in its delicious juice hot or at room temperature.
Just remember that in order for the pork to be cooked enough for it to be pulled apart it should reach the temperature of at least 190 but preferably 195 degrees. There is an excellent recipe (which I pulled off this board last year) which came out of the Los Angeles Times as the best recipe of the year and it was a pork butt recipe that had a crust of fennel seeds and I think it would work really well in your dutch oven.