Dutch oven pulled pork

What if you can cook great pulled pork in 4 hours. And we’re talking seriously good pulled pork. This will undoubtedly succeed with the help of your Dutch Oven and a bottle of beer. And it’s almost impossible to screw it up.

Of course, you start with a nice piece of pork. This is a small pork neck of about one and a half kilos. If you are more hungry or have more guests, you can, of course, also take a larger piece.

You are going to provide the meat with a nice layer of dry rub. This time we are not going for a sweet rub. We plan to fill a few tasty tacos with it, and we want the pulled pork a bit more savoury. We use coarse black pepper, cumin and mustard powder.

To give the pork neck more flavour, we will first smoke the meat indirectly. Because we have to work with the space on the Mastertouch, we make some screens from aluminium foil to protect the meat from the direct heat. This way, the outside will not burn.

After about 2 hours of smoke, the dry rub is firmly attached to the meat and has also absorbed enough smoke. Then it is time for the dutch oven. A 6qt dutch oven fits precisely in the hole of the GBS grates. Put some onion rings on the bottom. Place the meat on top and then pour in the beer, ketchup, vinegar and mustard. Then it’s just a matter of closing the lid and waiting for 2 hours.

After 2 hours, pull the lid off the pan to check. First of all, you measure the core temperature at various places with your Thermapen. While you poke in several areas, you can also feel how tender the meat is. We like it best if the meat still has a bit of bite and does not fall apart by itself.

Pull the meat apart with two forks and let it heat up in the liquid that is still in the Dutch oven. This way, you keep it nice and warm while you set the table.

Grill a few tortilla’s and serve the pulled pork with a tasty coleslaw and some lime wedges.


  • 1.5 kilos of pork neck
  • 1 tbsp Worcestershire sauce

For the dry rub

  • 2 tsp salt
  • 2 tsp paprika powder
  • 1 tsp freshly ground black pepper
  • 1 tsp cumin
  • 1 tsp chipotle
  • 1 tsp mustard
  • 1 tsp garlic powder

In the dutch oven

  • 2 large white onions
  • 1 bottle of beer
  • 4 tbsp ketchup
  • 1 tbsp mustard
  • 1 tbsp apple cider vinegar


  1. Mix the ingredients for the dry rub and sprinkle an even layer over the pork neck. Leave this for 45 minutes while you prepare the barbecue.
  2. Provide for a barbecue with an indirect temperature of approximately 150°C (302F). Place the pork neck on the cool side of the barbecue. Place a chunk of smoke wood and close the lid.
  3. After 2 hours, remove the pork neck from the grates and place a dutch oven.
  4. Cut the onions into rings and put them on the bottom of the dutch oven. Place the pork neck on top and empty the bottle of beer into the pan. Also add the vinegar, mustard and ketchup. Close the lid.
  5. Check after 2 hours how tender the meat is. If it’s to your liking, pull the meat apart with two forks and leave it in the liquid in the pan to keep it warm.

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