Beef and Pork Dutch Oven Recipes

Easy-to-make, juicy Dutch oven pulled pork served with a finger-licking gravy. Minimal effort for a succulent pork roast that you tin can serve in so many ways.

I admit, it takes a while to melt this Dutch oven pulled pork, but the work involved is reduced to a minimum. Mix some ingredients, rub the pork with the mixture and permit the oven exercise the residual. I've tried many pulled pork recipes over the years, but this one is my favorite.

Why is pulled pork so popular?
Why use a Dutch oven?
Recipe ingredients
- What is the best cut for pulled pork?
Step-by-step instructions
Expert tips
Recipe FAQ
How to serve pulled pork?
More easy Dutch oven recipes

Why is pulled pork and then popular?

Succulent: Incredibly juicy and tender meat pieces and a divine sauce.
Easy-to-make: About xv-xx hands-on time, the oven will take over the rest; y'all will just have to wait while the pork cooks.
Economical: Pork butt or shoulder is not a particularly expensive cutting of meat.
It lasts: Cook once, eat at least iii times. Or feed a crowd! I often brand a big batch of pulled pork for parties.
Versatile: There are so many ways yous can serve Dutch oven pulled pork; information technology really cannot get boring.

Why use a Dutch oven?

A Dutch oven is my favorite kind of pot, I really have five of them in different sizes, shapes, and colors (Amazon chapter link). Something for almost any type of meal I melt, from uncomplicated soups or stews to beef or pork roasts, whatever kind of craven dish I can recollect of, and even whole turkeys.

This pot is heavy and thick enough to conduct and retain heat and deep enough to handle large amounts of ingredients and liquid. It can exist used on the stove, the oven, and exterior.

It is perfect for making pulled pork or braising large pieces of meat because it manages to retain and distribute the oestrus evenly. You tin can maintain that low cooking temperature for a very long time, making the meat and so meltingly tender and delicious.

overhead picture of a plate with shredded meat, mashed potatoes and sauce.

Recipe ingredients

What is the best cutting for pulled pork?

The shoulder, just the shoulder is a more generic name. What you are looking for is called the pork butt or Boston barrel. It is called butt even though it is cutting from the forepart function side of the beast and not the lower side similar the name – butt – might imply. The rear-end piece is actually called the ham.
This cut has the right corporeality of fat, which prevents information technology from condign dry and helps create a melty, juicy roast.
If you cannot get it, then picnic shoulder, located directly below the butt, is fine also, but information technology usually tends to exist slightly firmer.
Y'all volition need a shoulder weighing between 1.8 and 2.7 kg/ 4-6 lbs for this recipe.
I often have a boneless pork shoulder, but one with bone-in is fine also. It should weigh well-nigh 2.two-3.2 kg/ 5 to 7 lbs in this case.
This amount of meat feeds a crowd, and then it's like ane-time cooking and three days of eating for us. Or freezing at least 1/3 of the leftover shredded meat.

Ingredients for the marinade:

Dijon mustard or any other kind yous like, preferably medium, not likewise hot.
Tomato paste (the thick paste, not lycopersicon esculentum sauce)
Paprika: sweet and smoked
Garlic pulverization
Carmine chili flakes or cayenne pepper. Ever used to gustation.
Fine sea salt and ground black pepper

Other ingredients: Olive oil or vegetable oil, onions, apple, a few bay leaves, beef, or craven stock, salt, and black pepper.

Step-by-step instructions

Trim some of the fat: Meat from the grocery stores ordinarily has nearly of the fat trimmed. If at that place is still too much of information technology on the pork, remove some with a sharp knife. Yet, don't remove it all, just the significant $.25; some fat is necessary for flavor and juiciness.
Salt the meat: The outset footstep is optional, but I take it whenever possible. Rubbing the flesh with salt and letting it sit in the fridge overnight will aid flavor the meat more securely. Rub the pork shoulder with salt, wrap it in plastic foil, place it in a big bowl or dish, and refrigerate it overnight.
Make marinade: Mix mustard, tomato paste, both paprika sorts, garlic powder, cerise chili flakes, salt, and pepper in a modest bowl.
Marinade: Remove information technology from the fridge about ane-two hours earlier cooking, rub it with the marinade, and sit on the counter.

collage of two pictures of mixing rub and rubbing meat with it.

Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit.
Prepare the rest of the ingredients: peel and slice the onion into one-half rings, chop the apple (there is no need to peel it, but y'all can do it if you like).
Sauté: Heat the oil in the Dutch oven and sauté the onion with a pinch of salt on medium-low rut for well-nigh 8 minutes until soft. Stir occasionally and add a splash of water if necessary. The onions should become slightly golden only now brown. Add the apple and continue cooking for about 5 minutes.

collage of two pictures of cooking onions and apples.

Bring to a boil: Place the meat on tiptop of the onions, add bay leaves and pour the stock around it (not on top, so that y'all don't launder away the marinade). Bring to a boil, place chapeau on superlative, and transfer to the preheated oven.

rubbed piece of meat in a dutch oven before cooking.

Melt for two ½ – 3 ½ hours, or until the Dutch oven roast pork easily pulls with a fork. The cooking time depends on the size of the meat piece and your oven; some are hotter than others.
Shred: Remove the cooked meat from the pot and shred it with two forks.
Keep warm while you make the sauce.

piece of meat in a large heavy bottomed pan on a wooden board.

Sauce:

Remove the fat from the sauce (optional but recommendable).
Strain the cooking sauce through a fine-mesh sieve into a larger bowl. Reserve the vegetables but discard the bay leaves. Air-condition the sauce for nearly 10 minutes to allow the fat to divide from the rest. Remove the fatty from the surface of the bowl with a flatter spoon.
Wipe the Dutch oven with kitchen paper and pour the sauce and the cooked veggies back in.
Puree the vegetables with an immersion blender until the sauce is smooth. There will probably exist no need for actress seasoning just check.
Reheat the sauce for a couple of minutes if necessary.

Practiced tips

Don't exist tempted to apply pork loin or pork tenderloin for making this recipe. Both cuts are too lean to brand pulled pork.
Trim the backlog fat, just non all of it. Remove the significant $.25 of fatty, but make sure to leave some on; some fatty adds much flavour and keeps the meat juicy.
Salting the meat before roasting adds a lot of flavors; I always attempt to plan to make pulled pork to include the necessary fourth dimension for salting.
Don't mix the shredded pork with all the sauce at once. Add together sauce little by little until you lot think it'southward correct for you lot.

Recipe FAQ

Can I cook this in the slow cooker (crockpot)?

Table salt and rub the pork. Saute the onions and apple as instructed. Transfer to the slow cooker. Identify the meat on top, pour one cup of stock around information technology.
Cook on Low for eight-10 hours until yous can pull the meat easily with a fork.
Shred the meat, remove fat and puree the sauce as instructed. Mix.
Yous might not need all the sauce at once. Mix some with the meat and add as much equally you like.

How to shred pulled pork?

Do it while the pork is yet hot, information technology'due south easier.
The most user-friendly method is using 2 forks.
Cut the pork into smaller pieces and shred the pieces with the forks.

Can y'all freeze the leftovers?

I often exercise. And what a happy moment when I defrost a little bag, and we can have some delicious pork wraps or pasta again without any extra work.
I fifty-fifty freeze the sauce separately if we have also much of information technology. When defrosted, I mix it with some meat and make pasta. Or I defrost information technology without any meat and serve it with meatballs and mashed potatoes.
To freeze the pork, identify it in freezer bags or an closed container and freeze it for up to 3 months. Defrost in the fridge or microwave. If the portions are small, it volition not have long.

How to serve pulled pork?

Serve the Dutch oven roast pork with mashed potatoes, sauce, and vegetables – a wonderful Sunday or festive day luncheon or dinner.

Making a large batch of pulled pork at the weekend, for instance, provides you with several meals throughout the calendar week.

How about a pork ragu served with pasta? Y'all can reheat the meat in some of the leftover sauce and mix it with tagliatelle, pappardelle, or any other kind of pasta y'all like. Or you can serve the ragu over rice.
My kids love wraps filled with shredded meat, lettuce leaves, onion and tomato slices, a trivial sour foam or thick yogurt, and some sauce. Either ketchup or something mild for my daughter, or some spicier sauce for my son (sriracha, sweet chili sauce, etc.).
You tin too brand tacos or burritos. Or – a archetype – make pulled pork burgers, pork sandwiches, or sliders. A side of coleslaw is always a great idea.

More piece of cake Dutch oven recipes

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▢ four–6 lbs pork shoulder one.8-2.seven kg
▢ 1 to 1 ½ tablespoon fine ocean salt Note 1
▢ 1 tablespoon Dijon mustard
▢ 1 tablespoon tomato paste
▢ 1 teaspoon smoked paprika
▢ one teaspoon sweet paprika
▢ one teaspoon garlic pulverisation
▢ 1 teaspoon red chili flakes
▢ ½ teaspoon fine sea table salt
▢ ¼ teaspoon ground blackness pepper
▢ 2 medium onions a total of most five.3-7 oz/ 150-200 g
▢ 1 medium apple
▢ 1 tablespoon oil
▢ 3 bay leaves
▢ 1 ¾ cup craven or beef stock 13.5 fl.oz/ 400 ml

Table salt pork: Rub the pork shoulder with table salt, wrap information technology in plastic foil and air-condition overnight. Remove from the fridge and rub with the marinating paste well-nigh 1-ii hours earlier cooking.
Rub meat: Mix mustard, tomato plant paste, both paprika sorts, garlic pulverisation, ruddy chili flakes, salt, and pepper. Rub the meat all over with this mixture and allow it on the counter until the one-2 hours are up.
Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit.
Gear up ingredients: Peel and slice the onion into half rings. Chop the apple.
Saute: Heat the oil in a Dutch oven. Saute the onion with a pinch of salt on medium-low oestrus for near 8 minutes until soft. Stir occasionally and add a splash of water if necessary. Add the apple and continue cooking for nearly 5 minutes.
Identify the meat on top, add bay leaves and pour the stock around the meat (not on top, then that yous don't wash away the marinade). Bring to a boil, cover, and transfer to the oven.
Cook for 2 ½ – 3 ½ hours, or until the meat hands pulls with a fork. The cooking time depends on the size of the meat piece and your oven, some are hotter than others.
Shred pork: Remove the meat from the pot. Shred with two forks. Keep warm while you make the sauce.

Sauce:

Removing the fat from the sauce is optional simply recommendable. Strain the cooking sauce through a fine-mesh sieve into a larger bowl. Reserve the vegetables, just discard the bay leaves. Refrigerate the sauce for most 10 minutes to allow the fatty to separate from the remainder. Remove the fat from the surface of the bowl with a flatter spoon.
Make sauce: Wipe the Dutch oven with kitchen paper and pour the sauce and the cooked veggies dorsum in. Puree the vegetables with an immersion blender until the sauce is shine. In that location volition probably be no need for extra seasoning but cheque.
Reheat the sauce. Add sauce to the shredded meat little by little until you take enough, yous might non need it all, it depends on your sense of taste.

Rubbing the meat with salt and refrigerating overnight is optional but recommendable. The common salt volition penetrate the meat and flavor it amend.

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Source: https://whereismyspoon.co/dutch-oven-pulled-pork/

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