Hey folks!
Are you in the mood for some mouthwatering comfort food? I’ve got just the thing for you!
Today, I’m sharing my favorite Dutch oven pulled pork recipe.
It’s packed with flavor, super tender, and oh-so-easy to whip up.
Trust me, this will be the star of your next get-together!
Let’s dive in!
Suggestions for Ingredient Substitution
For the pork shoulder, consider using chicken thighs or jackfruit for vegetarian options. These alternatives provide similar textures and absorb flavors well. Adjust cooking times accordingly, as chicken and jackfruit cook faster than pork.
Fleur de sel can be replaced with kosher salt or regular sea salt. While the texture may differ slightly, these options still provide the necessary seasoning. Use about 25% less if substituting table salt due to its finer grains and stronger taste.
Sweet soy sauce can be substituted with a mixture of regular soy sauce and brown sugar or molasses. Combine 1 tablespoon soy sauce with 1 tablespoon brown sugar or 2 teaspoons molasses to replicate the sweet and savory profile. Adjust to taste, keeping in mind that this substitution may slightly alter the overall flavor and consistency of the dish.
| Preparation Time | 30-45 minutes |
| Cooking Time | 180-210 minutes |
| Total Time | 210-255 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 150-170 g
- Fat: 160-180 g
- Carbohydrates: 150-170 g
Ingredients
For the pulled pork:
- 8 garlic cloves (minced)
- ginger (1-inch piece, grated)
- 1 cup chicken stock
- star anise
- 2 tbsp sweet soy sauce (I use ABC brand for authentic flavor)
- 1 tsp soy sauce
- olive oil
- 4 shallots (finely chopped)
- crushed black pepper (freshly ground for best flavor)
- scallions (sliced for garnish)
- 1 pork shoulder (about 4 lbs)
- fleur de sel
For the onion rings:
- flour
- buttermilk
- 1 white onion (sliced into 1/2-inch thick rings)
- paprika powder
- 1 egg
- clarified butter
- panko breadcrumbs (for extra crispiness)
For the chili mayonnaise sauce:
- 1 tsp pepper
- 1 part mayonnaise (I prefer Hellmann’s for this sauce)
- 1/4 part ketchup
- 1 pinch salt
- 1 tbsp chili powder
For assembly:
- turkish bread
Step 1: Prepare the Pork Shoulder
Begin by selecting a pork shoulder, also known as a Boston butt, ensuring it has good marbling and intermuscular fat.
Season the pork shoulder generously with coarse fleur de sel (light sea salt) and crushed black pepper on both sides to enhance the flavor.
Step 2: Set Up the Grill and Dutch Oven
Prepare your grill by adding charcoal and fire starters, then light them up, aiming for a temperature of 100 degrees Celsius.
Place a Dutch oven on the grill to preheat.
Once the Dutch oven is hot, remove the grill grates and spread out the charcoal.
Place the KJ spider and return the Dutch oven to the grill.
Add a little olive oil to the Dutch oven and allow it to heat.
Step 3: Sear the Pork and Prepare the Aromatics
Sear the pork shoulder in the preheated Dutch oven until it is browned on all sides.
Remove the pork shoulder and add four sliced shallots, eight garlic cloves, and slices of ginger to the Dutch oven.
Sauté them until softened.
Add one star anise for added flavor.
Pour in one cup of chicken stock, two tablespoons of sweet soy sauce, and one teaspoon of regular soy sauce, stirring to combine.
Add unbroken scallions to the mixture.
Place the seared pork shoulder back on top of the mixture, cover with the lid, and let it braise at a temperature of 180 degrees Celsius.
Step 4: Prepare the Onion Rings
While the pork is braising, prepare the onion rings.
Slice a white onion into rings.
In a bowl, combine buttermilk (or corn milk) with paprika powder and mix well.
Soak the onion rings in the buttermilk mixture for at least 30 minutes in the fridge.
Set up a breading station with flour, an egg, and panko breadcrumbs.
Heat clarified butter in a cast iron pan.
Remove the onion rings from the buttermilk, letting the excess drip off.
Coat each ring in flour, then dip in egg, and finally coat with panko.
Fry the breaded onion rings in the hot clarified butter until golden brown.
Remove and place on a cooling rack.
Step 5: Make the Chili Mayonnaise Sauce
For the sauce, mix one part mayonnaise with a quarter part ketchup, one tablespoon of chili powder, one teaspoon of pepper, a pinch of salt, and splashes of lemon juice to taste.
Adjust the flavors as needed to create a balanced, zesty dipping sauce.
Step 6: Braise and Assemble the Sandwich
After three hours of braising, check the pork shoulder.
If needed, add more chicken stock or water to maintain moisture.
Once the pork is done, remove it from the Dutch oven and shred it.
Assemble the sandwich using Turkish bread as a base.
Fill generously with pulled pork, spoon some gravy from the Dutch oven over the pork, and top with crispy fried onion rings.
Finish with a dollop of the chili mayonnaise.
Serve the sandwich and enjoy your flavorful creation!
