How To Make Pulled Pork in a Dutch Oven

There are as many variations of pulled pork as there are of ribs. We’ve tried a bunch of styles, including a saucy version in the crock pot, and a Carolina style in a big foil roasting pan.

But now that Jenn has become the Mistress of the Dutch oven, we’ve settled on our preferred method. This is our go-to pulled pork.

Ingredients

5 lb pork shoulder (approx. weight)
2 cups cider vinegar
salt & black pepper
parsley
garlic powder
Cajun seasoning
bacon fat

Directions

I’m a big believer in letting meat thaw completely before cooking. In fact, I like to let it come up to room temperature. But Jenn throws these big hunks of meat in the Dutch oven completely frozen and they come out great. Can’t argue with results.

One of the reasons we like the Dutch oven better than the slow cooker is that you can brown the meat on the stovetop first. We’re not going to brown the pork, but melt a little bacon fat in the pot first just so it doesn’t stick.

Toss the frozen hunk in there. If one side has more fat on it, put that side up.

Pour the vinegar over, then coat liberally with all the spices.

Obviously we’re not measuring anything here. Each time you make it you learn better what you like. That Cajun Seasoning is a cayenne based blend, so it’s got a little heat. You can go with something more mild if you prefer.

Once it’s seasoned, put in the oven (covered) at 350°F. Leave it there for at least three or four hours. This one we checked at just about five, and it had split open.

The real test is whether it pulls apart easily. This shouldn’t take any effort at all. If it doesn’t fall apart easily, put it back in for another half-hour or so.

Shred everything, including the fat. That’s what gives it the lip-smacking goodness.

Pull the bone out, if you had one, stir it all up and check the seasoning. I almost always add more of the Cajun.

Serve with vinegar-based slaw.

And that’s it.