First attempt at braised pork shoulder in the 10 quart Lodge Dutch Oven

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Mix Kitchen Bouquet into the 2 cups of water. Pour in the water mixture. Bring to a boil. Cover tightly and place in lower portion of the oven. Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast. Half-way through roasting time turn the roast over. Remove roast from pan and cover to keep hot. Mix 2 Tablespoons cornstarch into 1/2 cup.

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Then, add the seared pork, apple cider vinegar, and broth to the Dutch oven. Place lid on top. Place in the preheated oven. Bake, covered, for 3 to 3 ½ hours. Once the pork is very tender, remove the Dutch oven from the oven. Remove all but ¼ cup of the liquid in the pot. Use two forks to shred the meat.

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Preheat your oven to 325°F (160°C). Heat some oil in the Dutch oven over medium-high heat. Sear the pork shoulder on all sides until it develops a beautiful golden-brown crust. Remove the pork from the Dutch oven and set it aside momentarily. Add aromatic vegetables like onions, carrots, and celery to the Dutch oven and sauté until softened.

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Directions. Preheat the oven to 225 degrees F (104 degrees C). Place a small rack inside a Dutch oven. Rub pork roast with barbecue spice rub and place on the rack in the Dutch oven. Cover and cook in the preheated oven until roast is fork-tender, about 8 hours. Shred the roast with 2 forks and return meat to the Dutch oven with some of the.

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Place a large Dutch oven, stew pot, or braising pan or pot over medium-high heat, and drizzle in about 3 to 4 tablespoons worth of olive oil or avocado oil. Once hot, add the seasoned pork shoulder pieces into the hot oil (work in a couple of batches if too crowded) and sear/brown the meat for about 6 to 8 minutes, or until a deep golden-brown.

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Simmer the beer until it is almost gone, about 5 minutes. Add the chicken stock and mustard to the pot and simmer until reduced by half, about 10 more minutes. Transfer the sauce to a gravy boat, drizzle a couple of tablespoons of the pan sauce over the pork, and serve, passing the rest of the sauce at the table. Prep Time: 5 minutes.

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Step 5: Place in Oven. Place the Dutch oven on a center rack with the lid on. Cook for 1-2 hours per pound until the internal temperature reaches 180F to 190F. This temperature helps the collagen break down and allows the meat to be 'fall off the fork' tender.

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Preheat oven 300 degrees. In a small bowl, combine salt, garlic powder, and paprika. Rub spice mixture all over pork. With Dutch oven on medium-high heat, heat olive oil. When pan is very hot (when drop of water sizzles), sear one side of pork for about 3 minutes until meat is browned.

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PREP. Mix the spices until well combined. Divide the pork into 4″ chunks, then coat all sides with the dry rub. SEAR. Sear at least two sides of each piece if your fat of choice in the dutch oven over medium high heat. You don't need to brown all sides, but searing at least 2 sides adds great flavor and texture.

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Adjust oven rack to lower position and preheat oven to 300°F (150°C). Combine sugar, salt, paprika, cumin, black pepper, coriander, ground fennel seed, and cayenne pepper in a small bowl and mix. Season pork with 2 to 3 tablespoons spice mixture, making sure to rub it on all sides. Reserve remaining spice mixture.

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Arrange a rack in the lower third of the oven and heat to 325°F. Trim off any large pieces of fat from the outside of a 4 to 6 pounds boneless pork shoulder or butt (or 5 to 7 pounds bone-in), but leave small pieces and the interior fat. If using boneless pork, cut the pork into several large fist-sized pieces.

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Pour chicken broth into the pan and cover with foil. Bake in a preheated oven for 7-7.5 hours or until pork is fall off the fork tender. Carefully remove from the oven and let rest for 30-45 minutes. Leave foil tented over the top. Remove pork from the bone and serve with your favorite side dish and a side salad.

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Cover the pot. Roast the pork shoulder in a 325°F oven for about 3-3 ½ hours, basting with cooking liquid every hour or so (if possible). The pork is done when the meat is falling off the bone (an internal temperature of about 205°F). Remove bay leaf and herb stems. Transfer the pork to a large cutting board.

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Sauté: Heat the oil in the Dutch oven and sauté the onion with a pinch of salt on medium-low heat for about 8 minutes until soft. Stir occasionally and add a splash of water if necessary. The onions should become slightly golden but now brown. Add the apple and continue cooking for about 5 minutes.

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Instructions. Pre-heat oven to 300 degrees. Place pork shouler in a dutch oven. If there is butcher's twine around the pork shoulder cut it off and discard. Mix all remaining ingredients in a small bowl and pour on top of the pork shoulder. Place the lid on the dutch oven and then into the oven.

First attempt at braised pork shoulder in the 10 quart Lodge Dutch Oven

Preheat the oven to 450 degrees F. Put the seasoned pork in a large Dutch oven, fat side up, and roast, uncovered, until lightly browned, 45 minutes. Pour the beer over the pork, lower the oven.