A wonderful oven-roasted BBQ pulled pork in a Dutch oven that can be made with any pork roast. Low-and-slow roasting up above the juices is the key. Serve by itself or on buns. I like mine with coleslaw and a root beer-BBQ sauce on multigrain buns. Baked beans are a nice side dish, too.
Ingredients
- boneless pork loin roast: 1 piece (3 pound, to taste)
- barbeque spice rub: 1 Tbsp (to taste)
- barbecue sauce: 1 bottle (18 ounce bottle, to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 225 degrees F (104 degrees C). Place a small rack inside a Dutch oven.
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Rub pork roast with barbecue spice rub and place on the rack in the Dutch oven.
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Cover and cook in the preheated oven until roast is fork-tender, about 8 hours.
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Shred the roast with 2 forks and return meat to the Dutch oven with some of the roasting juices and a generous amount of barbeque sauce.
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Place on the stovetop and let simmer over medium heat for at least 30 minutes.
