I would put it in the oven at 250-300, depending on how much time you have. The "trick" is to bring it to 200 as slow as possible, and then cool it slow and covered. I've done them by smoking a couple of hours and then bringing them to 200, covered, in the oven. After a rest of of 30 to 60 minutes they will pull fine.
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I'm going to go out on a limb here and assume the OP means a camp Dutch oven, not a kitchen DO.
I would do it the same way as I do ribs in the DO. Use your favorite dry rub and rub the pork with a heavy coating of it. Place the pork on a rack inside the DO. Add a little water in the bottom, below the level of the rack. Steam for ninety minutes using a ring of coals under the bottom edge of the DO and a ring and a half on the lid. Do not let all the liquid cook off, but don't be opening the lid any more than you need to. You should see steam coming out of the pot so if it stops, then add a little more water. At the end of the first hour and a half, drain the liquid off and discard. Slather the pork with a thick coating of your favorite barbecue sauce and add liquid under the rack again. Replace the lid and steam an additional hour using the same configuration of coals or until the meat is done to the desired tenderness. Again, don't let the pot go dry while cooking.
Throughout the cooking time, you will need to watch and make sure you add new charcoal as the coals burn away.
This is DutchD and his wife Sandy's method for making ribs and they turn out fantastically tender every time. I've done pork tenderloin using a similar method and it always turns out great, too.
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bendjoseph I assume its too cold to do a smoke, but you can still get the smoke flavor in the smoker. I did a butt last week and didn't have time to leave it in my smoker, they finish fine in an oven if they are wrapped.
fla-gypsy wrote: Yes, the pork will pull apart eassily when it reaches an internal temp of about 200 degrees. It will not taste like a smoked BBQ pulled pork sammie but still will be good.
It will if you rub it with liquid smoke before cooking!
Being a smoking enthusiast I can assure you liquid smoke 'aint even close to the flavor attained during real smoking
We are also smoking enthusiasts, in fact, we own three different smokers.......liquid smoke is a good cheat and the next best thing here in Chicago where it is now about 7 degrees with a foot of snow on the ground. But while we are enthusiasts, we are not snobs.
* This post was
edited 01/11/09 01:56pm by HaftaCamp *
I like to make a basic barbeque rub(peprika,pepper,salt,celery seed,onion powder,chili powder,brown suger) rub in meat wrap in foil slow cook on grill 200-225 2-6 hours depending on size of meat and heat fluctuation(charcoal grill) last hour open foil throw some wood chunks(hickory or misquite) on the coals to smoke. Remove chop up on cutting board. Add your favorite sauce. Here in carolina we add some vinager and red pepper flakes with a dash of hot sauce. Thinking about trying this in our new dutch oven:
I ONLY make Eastern Carolina BBQ with the vinegar sauce, piled up on a hamburger bun and some crunchy cole slaw on top. I do enjoy smoking year round in my Masterbuilt. I can easily taste the Liquid Smoke acrid flavor, but if I was snowbound or it's too d*mn cold outside I'd use it too.
To make dry rub adhere better, rub the entire piece of meat down with yella mustard, then shake on a generous amount of rub. The mustard melts away with no effect on flavor and (in a smoker) you'll end up with a beautiful bark on the butt. (The pork, not yours).
For a delicious NC BBQ sauce (I always make mine a day or two before the pork) I buy a bottle of apple cider vinegar and pour out about 1/5 of it. Then I put in a heaping teaspoon of crushed red pepper flakes, a teaspoon of brown sugar, juice from half a lemon, a teaspoon of not-too-hot sauce like Franks or Red Hot or Green Tabasco and maybe 1/2 teaspoon each of onion powder and garlic salt. Put the top back on, shake it up and let it get good overnight in the fridge. For a potluck or party I just poke holes in the screwtop and shake it out.
That's some good eatin' and at a potluck it will be the first thing to disappear. Throw a little sauce over it right when you shred it (I use those big clear plastic "salad hands"). In eastern NC they often chop it instead of shredding but the flavor is the same.
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