Dutch Oven Pulled Pork
Break out your Dutch oven because this slow-cooked recipe will melt in your mouth and have you going back for more than seconds.
Ingredients
One 3 to 4 lb. bone-in pork shoulder
Braising liquid:
1 bottle Ale Asylum Ambergeddon Ale
1 cup apple cider vinegar
½ cup orange juice
6 cloves garlic, minced
2 shallots, minced
Rub:
½ cup brown sugar
2 Tbsp. salt
2 Tbsp. black pepper
1 tsp. cayenne pepper
1 tsp. white pepper
1 tsp. celery seed
1 tsp. dry basil
1 tsp. dry oregano
2 tsp. paprika
Directions
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 on all sides until evenly coated.
In Dutch oven, heat two tablespoons olive oil over medium heat on stovetop.
Sear the pork on all sides (1 minute per side).
Pour braising liquid over the pork.
Cover Dutch oven and place in oven. Cook at 270 degrees for 4-6 hours or until shoulder reaches an internal temperature of 190 degrees. Turn pork twice during the cooking process.
Remove pork 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.
Suggestions
This recipe is great served on toasted sourdough bread with paprika mayo.
For a more robust flavor, Wisconsin Cheese suggests adding Wisconsin smoked or cumin-flavored gouda, pepper jack or provolone cheeses.
This recipe pairs well with Wollersheim Winery's Sangiovese. Named after the grape with which the wine is made, Sangiovese is a medium-bodied, dry red wine with complex, luscious, black-cherry-like flavors. Unlike most traditional reds, this Sangiovese is aged in stainless steel to retain its youth and show full expression of the grapiness of the fruit.
Integrating ground coffee into the rub will add another layer of brightness and depth to the flavor. Kickapoo Coffee suggests their Kenya Mbeguka AA or Organic Ethiopian Idido.
Read more: This recipe is part of a story by Dan Johnson called "Pasture to Plate: Black Earth Meats."
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