We regularly make pulled pork at our house. Sometimes on the smoker, sometimes in the crockpot, and sometimes in the dutch oven. I like it on the smoker because it gives the meat that smokey flavor. Only problem was we had travel soccer games that day. So there was no way I could tend to the smoker all day. So I decided to smoke it for an hour and a half, then put it in the dutch oven to finish cooking in our kitchen oven while we spent the day watching the kids play soccer. Turned out fantastic!
I mixed up a quick dry rub. I used Kosher salt, black pepper, garlic powder, cayenne pepper, and a new salt I have been waiting to use. Its called Ghost pepper salt. It tastes great, but it is ridiculously hot! So I only used about a 1/4 teaspoon of it. But it gave the meat a great flavor.
Then I pulled the pork shoulder off the grill and placed it in my dutch oven on top of a cast iron meat rack, which keeps the meat up about an inch off the floor of the dutch oven. I also added some garlic slices. cause everything is better with garlic.
I also saved all the juices from the bottom of the dutch oven for another recipe I will share later. You are going to like that one!
I like a coleslaw on my pulled pork sandwiches. I did not feel like making a huge batch of coleslaw, so I decided to go the bagged coleslaw route instead. Except when I was at the supermarket they did not have any. But they did have shredded broccoli. So I made broccoli slaw!
It had a very similar taste to coleslaw, but the broccoli was much crunchier. Try it out. Use the shredded broccoli in place of cabbage with your favorite coleslaw recipe. You will like it. Probably like it even if you don’t like broccoli.