Juicy BBQ Meat prepared using the Low & Slow Method

Pulled pork is one of the most famous BBQ classics from the USA. The name means "pulled pork". Pork neck is gently cooked for several hours until the meat is so tender that it can be easily pulled apart with two forks.

Traditionally, pulled pork is prepared in a smoker. But the dish also turns out excellent in a Dutch oven – juicy, flavorful, and much faster than in a classic smoker.

In this recipe, we combine smoke from the grill with braising in the Dutch oven. The result: tender meat with intense BBQ flavor – perfect for pulled pork burgers.

Ingredients

2.5 kg boneless pork neck

3 large onions

1 red onion

1 roll of herb butter

400 ml vegetable stock

BBQ sauce of choice

Burger buns

Coleslaw

Spice blend for the meat

2 tbsp sweet paprika powder
1 tsp smoked paprika powder (optional)
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp salt
1 tsp brown sugar

Additionally required

Dutch oven (e.g., DO9)

Kettle grill or grill with lid

Briquettes

Wood chips or smoking pellets

Core temperature thermometer (recommended)

Preparation

1. Prepare the meat

Pat the pork neck dry.

Mix all spices together and rub them generously all over the meat.

Then, wrap the meat airtight or in cling film and marinate overnight in the refrigerator. If you're short on time, the meat can also be processed immediately.

2. Smoke the meat

Prepare the grill for indirect heat at about 110–120 °C.

Add wood chips or pellets to the embers.

Cook the pork neck in the smoke for about 1 hour to give it a strong smoky flavor.

3. Prepare the Dutch oven

While the meat is smoking, cut the onions into approx. 1 cm thick rings.

Place the onion rings along with the herb butter in the Dutch oven.

Pour in the vegetable stock.

4. Cook pulled pork in the Dutch oven

Place the smoked pork neck on the onions in the Dutch oven.

Close the lid and heat the Dutch oven with briquettes:

• approx. 5 briquettes under the pot
• approx. 9 briquettes on the lid

Cook the meat for about 3–4 hours until a core temperature of approx. 93 °C is reached.

Add new briquettes if necessary.

For a crispier crust, you can add a bit more top heat towards the end.

5. Resting phase

Once the core temperature is reached, remove the briquettes and let the meat rest for approx. 30 minutes in the closed Dutch oven.

6. Shred the pulled pork

Remove the meat from the Dutch oven and pull it apart with two forks or so-called "pulled pork claws".

Add some of the liquid from the pot and BBQ sauce and mix well.

Assemble Pulled Pork Burgers

Lightly toast the burger buns on the grill.

Assemble the burgers as follows:

1. Bottom bun half
2. Coleslaw
3. Pulled Pork
4. Braised onions from the Dutch oven
5. BBQ sauce
6. Top bun half

Thanks to Björn's Kitchen Cook and BBQ for the recipe.