Dutch Oven Pork Butt Recipe
Dutch Oven Pork Butt Recipe:
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Meat and vegetables:
- 8-10 lb pork shoulder (Or whatever will fit in your dutch oven)
- 1 medium white onion sliced in quarters (see picture)
- 1 red pepper seeded and julienned
- 6 cloves of garlic sliced down the middle in half
- 1 jalepeno seeded and diced
- 1 whole pablano
Spices and Sauces:
- Full Boar BBQ 17th and Vine Kansas City BBQ Sauce
- Full Boar BBQ Garden, Barn, and River all-purpose rub
- Full Boar BBQ Bonfire BBQ Rub Sweet Heat
- Dutch Oven (I use a 5 quart one I picked up at Walmart for 18 bucks!)
- Paper towels
- Canola oil
- Heat proof gloves (welding gloves work very well but whatever you have)
- Charcoal briquettes
- First thing that I do is build a fire. When I use the Dutch oven I do not like worrying about starting coals and all that jazz so first thing I do is get a set up going similar to the picture I included and get some good coals burnt down. This also gives you plenty time and excuse to have a few coldies around the fire while you let those coals get nice and hot. Also text some friends and have a party because you are going to have some delicious meat to eat.
- While the fire is burning set the beer aside for just a second. Take your Dutch oven and even if it is well seasoned make sure you have a very nice layer of canola oil. What we do not want is the sauce sticking to the bottom while we cook. Oil the bottom of the lid too in case some of the veggies on top of the pork are touching it during the cook.
- Once your pot is oiled well take your 17th and Vine Sauce and dump half the bottle into the bottom.
- Pat your pork butt dry with paper towels. Cover the meat on all sides with a layer of all-purpose rub and let sit for 15 minutes. Come back and add a layer of Bonfire BBQ rub and again let sit for 15 minutes or until it gets that nice “wet” look that you can tell it is well bound with your pork.
- Once your rub is soaked in, place the pork in the Dutch oven fat side down. Top with all you chopped veggies and toss the whole poblano alongside the pork (This would be a great time to snap a photo and DM it to @fullboarspicerubs on Instagram for your chance to be featured on our page!).
- Last step before you cook would be to add water until you have at least two maybe closer to three inches from the top. Do not dump water over the top, pour it on the side, this is pretty purely for looks but you eat first with your eyes and you do not want to wash your rub off! Put the lid on, you are ready to go.
- Now that you have some coals burnt down, usually takes about 4 ice cold Busch Lights, shovel a few small scoops of the super hot coals from the heart of the fire onto a small pile. Take about 8 briquettes and stack them in a way that they are flat but that the coals from the fire will slowly light them.
- At this point I have a little stand for my Dutch oven that I put over the coals to make sure it doesn’t tip but you can put it right on top of the coals if you don’t have one. Place the Dutch oven on your rack or on the coals.
- Get your shovel again and scoop a few more of the hot coals onto the lid of the oven and in the same way we stacked the bottom briquettes, stack about 6 briquettes on the lid that will slowly light.
- And now we wait. From here you are on your own….which is the fun part. When I first did this I thought many of the things you are likely thinking and that this would be complicated. It is not. You will learn as you go how to keep your coals going in the best way for your set up. I usually mess around with them and/or add a bit every hour and a half or so to make sure the oven is heating evenly. Do not let the bottom get too hot, it is ok for the liquid inside to boil but if it gets to the point you could white water raft on it scale the heat back a bit. You will want to open the oven all the time but don’t, all you will do is lose heat and drop coals in your food. The only thing you need to check for is that it does not dry out. Between the sauce, water, and fat from the meat it should not but if it is getting a little dry add more water if necessary.
- After about 5 hours of cooking start checking the meat. I do not usually take a temp on these things because that is not really what we are looking for. What we want is meat so tender you can cut it with a spoon. So that’s what I check it with… a spoon. When a spoon will easily slide into the meat in a few spot all throughout the meat it is done. Temperature will be somewhere around 195-205 degrees if you must. The last three I have done have taken 6 hours, 7 ½ hours, and 7 hours respectively. It has a lot to do with the temperature outside and if you are cooking close to the fire.
- I use the meat in this recipe for pork tacos! Generally I will dump in the rest of my sauce and mix it up with the pulled pork as well. This is just a guide though, make it your own! DM your photos to @fullboarbbqproducts on Instagram for a chance to be featured!