Pulled Pork from the Dutch Oven - BBQ Recipes - BBQ Junkie (2024)

Pulled Pork from the Dutch Oven - BBQ Recipes - BBQ Junkie (1)

Preparing pulled pork on the BBQ is a matter of patience and during the entire preparation you don't actually know what time you can be at the table. A session can easily last between 7 and 12 hours and in some cases even longer. But what if I told you that this can be done a lot faster with a Dutch Oven? In about 5 hours you will have delicious pulled pork, which is even smoked. And you don't even need a food thermometer! Can you finally invite people to come over for dinner and also sit down at the table on time?

Pulled Pork from the Dutch Oven - BBQ Recipes - BBQ Junkie (2)

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Preparation time:30minutes minutes

Preparation time:5o'clock o'clock

Total time:5o'clock o'clock 30minutes minutes

Portions:4 persons

calories:314kcal

Ingredients:

  • 1 kilogram Prosecutor
  • 2 tablespoons Mustard
  • 5 tablespoons BBQ Rub (choose your favorite)
  • 150 milliliter BBQ Sauce (choose your favorite)
  • 50 milliliter Apple juice
  • 50 milliliter Water

Instructions

  • Light the BBQ and first use indirect heat and a temperature of approximately 110 degrees.

  • Take your meatloaf out of the packaging and pat the meat dry all over with kitchen paper. Then rub the meat with the mustard and finally sprinkle it with your favorite BBQ rub for pulled pork.

  • Is the BBQ up to temperature? Then add the chunks of smoking wood to the burning coals and place the meatloaf on the grill. Close the BBQ with the lid and smoke the meat for 2 hours.

  • Is the meat on the BBQ for 2 hours? Then put the BBQ sauce, apple juice and water in the Dutch Oven and mix together. Then remove the meatballs from the BBQ and place them in the Dutch Oven. Turn the meat and turn it through the sauce and put the lid on the pan.

  • Now place the Dutch Oven on the BBQ and prepare the BBQ for indirect heat and a temperature of approximately 150 degrees.

  • Allow the meat to cook slowly in the Dutch Oven until it almost falls apart when you lift it with BBQ tongs. This took me about 3 hours. Check occasionally what the moisture in the pan looks like. Does it reduce a bit too much? Then add some water or apple juice.

  • Remove the Dutch Oven from the BBQ when the pulled pork is ready. Process the meat with BBQ tongs or 2 forks and then serve the pulled pork immediately, for example on a sandwich with some coleslaw.

Notes

This time I used this for the pulled porkPulled Pork rub(I actually always have it), which I supplemented with a little bit of thisSpicy Chipotle Seasoning. I think the ratio was about 90% Pulled Pork Rub and 10% Spicy Chipotle Seasoning. In terms of BBQ sauce, this time I went for the Sweet Baby Ray's Honey.

Approach to nutritional values

Calories:314kcal|Carbohydrates:21g|Protein:30g|Fat:11g|Saturated Fat:4g|Polyunsaturated Fat:1g|Monounsaturated Fat:5g|Cholesterol:102mg|Sodium:590mg|Potassium:648mg|Fiber:1g|Sugar:16g|Vitamin A:144IU|Vitamin C:2mg|Calcium:50mg|Iron:3mg

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Pulled Pork from the Dutch Oven - BBQ Recipes - BBQ Junkie (4)

Pulled Pork from the Dutch Oven - BBQ Recipes - BBQ Junkie (5)

Related Recipes:

  • Spicy Dutch BBQ Crew Ribs
  • Stuffed Christmas Turkey
  • Hachee from the Dutch Oven
  1. Other,

    I assume the DO needs to be on direct heat of 150 degrees? it says indirect at 150 degrees. Or is it indirect first and the DO also indirect?

    • Both are indeed indirect. Direct heat in the second part is also possible, but then you have to go a lot lower in temperature and that is a bit more difficult to regulate.

  2. Good day, I have a piece of 2KG, how much extra time should I add? Or is it more convenient to cut it in 2?

    • In fact, I don't think the size of the meat extends cooking very much in the dutch oven. But cutting into 2 parts is also fine.

  3. I also have a piece of 2.5 kg. I'm curious how much time is needed for this, or is it just like with eggs🙈?

    • The time will not increase enormously as the meat becomes larger, but dividing it is also possible with this preparation.

  4. Hoi!!
    If I have a piece of 2KG, should I also add double the amount of water and apple juice?

    • I expect you won't need double the amount. I would start with 1.5 times the amount and top up if necessary.

  5. Did 1.2 kg this way today. I made Rub myself. It took +/- 3 hours in the Dutch oven, but it tasted excellent.

    • Good to hear that you enjoyed it!

  6. Prepared 1.2 kg today. Let the rub soak in overnight. Needed a little longer as my head temperature was 130 degrees instead of 150, but fell apart nicely after 3.5 hours. Taste was great. Tomorrow the leftovers, 1.2 kg is quite a lot for two people.

  7. Good to hear that you enjoyed it. At a lower temperature it does take a little longer, yes 🙂

  8. do you put the lid on the DO? (may prevent too much reduction)

    • Yes, the lid goes on the pan. It's also in the recipe 😉

  9. Can the BBQ sauce also be replaced by another sauce? My family members don't really like BBQ sauce.

    • Then I would rather go for a broth. Play around with the amount, because it naturally reacts differently than a BBQ sauce. Or, for example, get the recipe for the Carnitas.

  10. If you don't do it with a BBQ but in an electric oven, how many degrees should you set it to and where should the meat be? I assume in the middle.

    Thanks for the answer

    • If you are going to prepare it in the oven you can basically do exactly the same. In a convection oven, the meat is indeed in the middle.

  11. There is a big difference in taste between the preparation of Pulled Pork from the DO (with smoking first of course) or traditional. If not, why would you opt for the traditional preparation? DO is faster/less fire stop/etc

    • There is certainly a difference in taste in Rob. With the Dutch Oven variant, you finally stew in a way that softens the 'bark' of the meat again. In addition, the meat naturally has less time to absorb smoke. But I do think that this is an easier preparation to plan, which also gives a very tasty result!

  12. Made 2.5 kilos today, it took me 3.5 hours in the do before it was ready. It was super tender but nothing beats pulled pork from the BBQ. The taste was flat, you don't taste any of the smoke flavor.
    I added some sambal for a little spice.

    • Sorry to hear that the dish was not to your taste! My experience is that smoking gives you plenty of smoke flavor. But perhaps you like a heavier smoky flavor in your dishes. And it is indeed not comparable to the traditional preparation of pulled pork. This one is just a little easier to plan.

  13. Pulled Pork from the Dutch Oven - BBQ Recipes - BBQ Junkie (9)
    Perfect!

    Quick, easy and delicious!

    I have tried many variations, but especially with this short preparation time, this variant is certainly in the top 3.

    Thank you.

    • Good to hear! Thanks for your message!

  14. Nice recipe, but does the dutch oven have to be used indirectly for this recipe or can I just hang it in the ring of the bastard? And then take care of that 150 degree temperature?

    • If you want to use the Dutch Oven with direct heat, you will have to lower the temperature a lot. I would then use 100 degrees. And preferably a coal basket that is no more than half full, so that you have some distance. Personally, however, I find working with indirect heat a bit easier 🙂

      • Pulled Pork from the Dutch Oven - BBQ Recipes - BBQ Junkie (10)
        Made the smoked potato salad this morning and it is absolutely delicious!!! The prosecutor is currently on the BBQ, he will go to the DO in an hour. Am really curious. I'm a big fan of your recipes!!!

        • Good to hear that you like the potato salad! Let me know what you thought of the pulled pork 🙂 And good to hear that you like the recipes, of course. There is still plenty online to try 😉

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Pulled Pork from the Dutch Oven - BBQ Recipes - BBQ Junkie (2024)

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