Pulled pork uit de Dutch Oven

Pulled pork from the Dutch Oven

For 12–15 people. Or for 6 hungry friends who "just came to taste" ;-).

Ingredients

  • 3 kg pork neck
  • 3 onions
  • 2–3 cloves garlic
  • 2 bay leaves
  • 100 ml red wine vinegar
  • 100 ml BBQ sauce
  • Salt and pepper

 

Preparation

  1. Build a strong wood fire and create a zone with indirect heat.
  2. Generously season the pork neck with salt and pepper.
  3. Sauté onion and garlic in the Dutch oven. Place the meat on top and add bay leaves. Pour in vinegar and BBQ sauce. Close the lid and cook for 4 to 5 hours.
  4. Regularly check the temperature. Aim for a core temperature of approximately 90 °C. 
  5. Shred the meat with two forks. Serve on a bun or with a salad. 

 

 

This recipe comes from the Ultimate Open Fire and Braai Book. Highly recommended! More fire, techniques, and recipes? Order The Ultimate Open Fire and Braai Book via bol.com.

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