How To Cook Pork Shoulder In Dutch Oven - How To Cook
Dutch oven pork shoulder roast camping and cooking over fire
How To Cook Pork Shoulder In Dutch Oven - How To Cook. Use a medium bowl, combine the garlic, pepper, salt, thyme, olive oil, and oregano. Tightly cover pan with foil or a lid.
Dutch oven pork shoulder roast camping and cooking over fire
Cook until meat is very tender, about 4 hours. Remove the pork shoulder from the oven; Mix garlic, salt, pepper, thyme, oregano and olive oil in a small bowl. In a hot skillet, place the pork shoulder on the heating rack. The pork can be roasted on a rack for even cooking if you have one; Add smoked shoulder and all remaining ingredients. In a large dutch oven or other heavy pot, heat olive oil over medium heat. It should be easier to shred. Return the pork to the pot, and stir in broth, cider, herbs and bay leaves. Squeeze orange juice all over the pork and add the juiced orange quarters to the pot.
Pour the beer over the pork, lower the oven. Heat oven to 350 degrees. 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. Mix all remaining ingredients in a small bowl and pour on top of the pork shoulder. Pour the beer over the pork, lower the oven. Roast, uncovered, at 450 f for 45 minutes. Cook until meat is very tender, about 4 hours. Preheat the oven to 220c/425f/gas 7. It should be easier to shred. Pork shoulder is best with that prized caramelized exterior. Brown all sides and edges of the pork shoulder.
