Preferred liquid for pulled pork?

Is there much of a fat cap on it, and why would you cut it up if you're going to be pulling it? When I've gone Dutch oven in the past, just put the fat side up, score it a little bit first, and let it go in the oven slow. It will get juicy enough with the lid on the Dutch Oven so all the steam will keep it moist.

Apple cider vinegar

Makes some rice and gravy with it.

Oven = electric smoker.

You’re on track for what you expected to produce.

Mix of apple cider vinegar and beer, with a dash or two (or three) of worcestershire.

Cook it in OJ with onion, garlic and jalapeños. Cook till pullable. Pull and pan sear.

What you are describing is braising.

I’ve cooked many great pork butts in oven. Find a great pork rub (I like the McCormick applewood rub) and apply liberally. Low and slow. If it has a nice fat cap it can go uncovered and if your rub has a brown sugar element it can create a nice bark. If you want you can get a spray bottle and spritz w apple juice. When you can pull the bone it’s done.

quote:

---

As you can see from the 10 different responses - just do whatever you want and let us know how it comes out.

---

this was whats gonna happen regardless

Master Stock

quote:

---

When I say cut up, im talking about cutting the whole thing into like 4 big pieces just to get a little sear on them better. And it fits in the pot a little better while also holding more seasoning. Something I was taught with this method from a dude that does BBQ cookoffs in KC. (He smokes his pulled pork though, obviously)

---

Yeah getting it to fit better would be good. I have a 5qt Lodge and I can fit a good sized roast or pork shoulder in it just fine. Either way will turn out great. I bought my Dutch Oven about a year and a half ago, got some Amazon gift cards at Christmas and ordered the one with the lid that doubles as a skillet. The wife said great, more cast iron. After she cooked in it a few times, I see her pull it out more than anything else now. And after I made a beef roast in it, with the carrots, onions, and potatoes, she said it was the best. We barely use a crock pot anymore. Just sear the beef in there then put all the veggies on the bottom and pop it in a 225 degree oven for the afternoon. Comes out great, and isn't swimming in broth like she used to put in the crock pot.