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Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A wonderful oven-roasted BBQ pulled pork made with about any pork roast in a Dutch oven. Low and slow roasting up above the juices is the key. Serve by itself or on buns. I like mine with coleslaw and a root beer-BBQ sauce on multi-grain buns. Baked beans are a nice side dish, too.

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Recipe Summary

prep:
10 mins
cook:
8 hrs 30 mins
total:
8 hrs 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 225 degrees F (104 degrees C). Place a small rack inside a Dutch oven.

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  • Rub pork roast with barbecue spice rub and place on the rack in the prepared Dutch oven.

  • Cover and cook in the preheated oven until roast is fork-tender, about 8 hours.

  • Shred the roast with 2 forks and return meat to the Dutch oven with some of the roasting juices and a generous amount of barbeque sauce.

  • Let simmer over medium heat for at least 30 minutes.

Cook's Note:

Using a rack inside the Dutch oven helps keep the roast out of the juices while cooking, and actually prevents it from drying out. If you don't have a rack, you can use an overturned disposable pie pan with holes pierced in it.

Nutrition Facts

160 calories; protein 13.2g; carbohydrates 15.5g; fat 4.5g; cholesterol 39.8mg; sodium 722.3mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/22/2020
My pork shoulder was 2 lbs but I still slow cooked it for 8 hours. You could smell that delicious aroma throughout the whole house. I wasn't sure what would happen without any liquid in the dutch oven and the pork shoulder sitting on top of a rack. It worked wonderfully. Definitely a recipe to make when you have all day or are stuck at home. A recipe I will keep. Thanks for sharing it. Read More