Homemade Pulled Pork

Serves: 2-3
Preparation time: 15 minutes
Cooking time: Approximately 3

Equipment 

• Medium-size Enameled Cast Iron Dutch Oven
• Cutting Board

Ingredients

Pork and seasoning

• 450 g pork neck (pork collar)

• 1 tbsp neutral cooking oil

• 1 tsp paprika powder, preferably smoked

• ½ tsp ground cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp salt

• ¼ tsp black pepper

Braising Liquid

• 250 ml water, beer, or chicken stock

• 1 small yellow onion, roughly chopped

• 1 garlic clove, finely chopped

• 1 tsp smoked paprika

• 2 tbsp prepared BBQ sauce (from the recipe below)

Homemade BBQ Sauce

Use the original quantities from the Crucible Cookware recipe, without increasing the batch:

Prepare the BBQ sauce according to the original recipe:
https://cruciblecookware.com/blogs/recipes/bbq-sauce-for-pulled-pork-recipe

Instructions

1. Prepare the BBQ Sauce

Prepare the BBQ sauce according to the original Crucible Cookware recipe. Set it aside until needed. You will use a small amount during braising and the remainder after shredding the pork.

2. Season and Brown the Pork

Preheat the oven to 150°C / 300°F.

Mix the paprika, cumin, garlic powder, onion powder, salt and black pepper in a small bowl. Rub the seasoning evenly over the pork neck.

Heat the oil in an oven-safe Dutch oven over medium-high heat. Brown the pork on all sides, then transfer it temporarily to a plate.

3. Prepare the Braising Liquid

Add the onion to the same pot and cook gently for 2–3 minutes, without allowing it to become too dark. Add the garlic and cook for another 30 seconds.

Pour in the water or chicken stock and scrape up any browned bits from the bottom of the pot. Stir in 2 tablespoons of the prepared BBQ sauce.

Return the pork to the pot. Arrange the onion around the meat rather than allowing it to form a thick layer underneath the pork.

The liquid does not need to cover the meat completely, but there should be a generous amount in the bottom of the pot.

4. Slow-Cook the Pork

Cover with the lid and place the Dutch oven in a preheated oven at 150°C (300°F), conventional heat.

Cook for approximately 3 hours, checking after 1–1½ hours. Turn the meat if necessary and check that liquid remains in the bottom of the pot.

If the liquid is running low, add 50–100 ml hot water. Continue cooking until the pork is very tender and can be pulled apart easily with two forks. Depending on the shape of the meat, this may take 3–4 hours or longer.

5. Shred the Pork

Transfer the cooked pork to a plate and shred it using two forks.

Check the braising liquid. If it is watery, strain it if necessary and simmer it uncovered until slightly reduced. If the onion or garlic has burned and made the liquid bitter, discard the affected liquid rather than mixing it into the pork.

Add a small amount of the remaining braising liquid to the shredded pork to keep it moist.

6. Add the Remaining BBQ Sauce

Gradually mix the remaining prepared BBQ sauce into the shredded pork, tasting as you go. You may not need all of it.

If the pork needs more moisture, add a little of the reduced braising liquid. If you prefer a stronger BBQ flavor, add more of the reserved sauce.

Return the pork to the pot and warm gently for 2–3 minutes, stirring until the meat is evenly coated.

7. Serve

Serve immediately in burger buns or alongside roasted potatoes, coleslaw and pickled cucumber.

Tips for the Best Pulled Pork

• Keep the Dutch oven covered during braising to retain moisture.

• Check the liquid during cooking, especially the first time you make this smaller batch.

• Avoid adding too much BBQ sauce during braising, as its sugar can burn if the liquid evaporates.

• Add most of the BBQ sauce after shredding for a more pronounced flavor and better control over the final consistency.