Trail Tater Dutch Oven Pulled Pork

Ingredients

• 3–4 lb boneless pork shoulder or butt
• 1 Tbsp brown sugar
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt + 1/2 tsp black pepper
• 1 cup apple juice or chicken broth
• BBQ sauce, optional at serving

Trail Tater Method

1. Mix the brown sugar, paprika, garlic powder, onion powder, salt and pepper. Rub it all over the pork.
2. Put the pork in the Dutch oven and pour the apple juice or broth around it. A quartered onion is optional.
3. Cover and cook low and slow at roughly 300–325°F. With charcoal, keep more heat on the lid than underneath and rotate the oven/lid occasionally for even cooking.
4. Check after about 4 hours. It is ready for pulling when a fork twists easily and the meat is around 195–205°F for fall-apart texture.
5. Move the pork to a pan, rest 10–15 minutes, then shred with two forks. Stir in a little cooking liquid so it stays juicy.
6. Serve the pork plain and put BBQ sauce on the side, or sauce part of the batch and leave part unsauced so everybody gets a choice.

Options

• Pulled-pork biscuit sandwiches with Old Man of the Mountain Biscuits.
• Add pickles, shredded cheese or vinegar slaw at the table.
• Serve Walker Brook Mexicorn alongside it.