Dutch Oven Pulled Pork

Charcoal briquets: 8 bottom, 10 top
Photography By Jennifer Bakos | June 28, 2016

Ingredients

  • 4 pound boneless pork shoulder
  • 1 tablespoon + 1 teaspoon chili powder
  • 1 tablespoon + 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • Pinch salt
  • Pinch black pepper
  • ½ cup ketchup
  • ½ cup cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon + 1 teaspoon adobo sauce from a can of chiles in adobo
  • 1 red onion, diced small
  • 12 ounces beer (medium-bodied lager)
  • ½ cup unsalted chicken stock

Preparation

At home: Place the pork in a sealable container or bag. Combine the chili powder, cumin, coriander, oregano, salt, and pepper in a small bowl and rub the pork liberally on all sides with the spice mixture. Seal the container and refrigerate. Next, combine the ketchup, vinegar, sugar, mustard, adobo sauce and onions in a separate tightly lidded container. Refrigerate meat and sauce for up to two days before cooking.

At the campsite: Add the pork (fat side up), marinade, beer, and chicken stock to the Dutch oven. Bring to a simmer over eight briquets, cover, and add ten briquets to the top of the Dutch oven. Keep covered and maintain a steady heat for two to two and a half hours, switching out the briquets for new ones after one hour. The pork should be fork tender and easy to shred. Shred in the pot, tossing with some of the cooking liquid. Serve with additional BBQ sauce and rolls if desired.

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Ingredients

  • 4 pound boneless pork shoulder
  • 1 tablespoon + 1 teaspoon chili powder
  • 1 tablespoon + 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • Pinch salt
  • Pinch black pepper
  • ½ cup ketchup
  • ½ cup cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon + 1 teaspoon adobo sauce from a can of chiles in adobo
  • 1 red onion, diced small
  • 12 ounces beer (medium-bodied lager)
  • ½ cup unsalted chicken stock