Dutch Oven Pulled Pork
By Macon Luhning, Rooted Spoon Culinary - Summer 2010 Issue
Do you love pork? Well, break out your Dutch oven, because this slow-cooked recipe will melt in your mouth and have you going back for more than seconds. Featuring pork shoulder from Black Earth Meats in Black Earth.
Recipe Detail Serves: 8 10 Minutes Prep Time, 6 Hours Cook Time
Preheat oven to 270 degrees.
Rinse the pork shoulder and pat dry.
Mix all braising liquid ingredients into a bowl and set aside.
Mix the rub ingredients in a bowl. Rub the pork shoulder on all sides until evenly coated.
In Dutch oven, heat two tablespoons olive oil over medium heat on stovetop.
Sear the shoulder on all sides (1 minute per side).
Pour braising liquid over the shoulder.
Insert Dutch oven with lid on into the oven and cook at 270 degrees for 4-6 hours or until shoulder reaches an internal temperature of 190 degrees.
Turn the shoulder twice during the cooking process.
Remove shoulder from Dutch oven and pull meat apart with a fork.
Mix 1/3 of the remaining cooking juices back in to the meat and serve. This is great served on toasted sourdough bread with paprika mayo.