Submitted by Amanda Harvell – Our Granddaughter – and her Husband Ricky.
Amana and Ricky have just opened their own Food Truck – with a focus on BBQ Pork We appreciate them sharing their personal recipe for this article.. Having experienced there pulled pork – you’re in for a treat. If you are in Lynchburg, Va – Look for the Harvell Food Truck – You can’t beat their BBQ pulled pork.
Dutch Oven Pulled Pork
Ingredients
- 4 lb. boneless pork butt
- 3 tbsp. packed brown sugar
- 1 tbsp. kosher salt
- 1 tbsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1 tsp. onion powder
- Freshly ground black pepper
- 2 tbsp. vegetable oil
- 12oz Lager
Directions
- Step 1
Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
- Step 2
In a small bowl, combine brown sugar, salt, paprika, garlic powder, cumin, and onion powder; season with black pepper. Rub all over pork. (This can be done the night before.)
- Step 3
In large Dutch oven over medium high heat, heat oil. Working in batches, cook pork until browned on all sides, about 2 minutes per side. (Spices can burn quickly, so don’t let it go for too long!) Pour beer around pork and cover with a lid.
- Step 4
Bake until pork is just beginning to turn tender, about 3 hours. Uncover and continue to bake until pork is very tender and easily pulls apart with a fork, 1 to 2 hours more.
- Step 5
Transfer pork to a cutting board, reserving pan drippings in pot, and let rest until ready to use.
Sauce Preparation
- Step 1
Into pan drippings, whisk ketchup, mustard, vinegar, brown sugar, and Worcestershire until combined. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- Step 2
Shred pork with 2 forks. Add meat to sauce and toss to combine. Serve warm with buns and remaining sauce alongside.
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