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Pulled Pork in a Romertopf?


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Pulled Pork in a Romertopf?

Avalondaughter | | Mar 19, 2012 08:18 AM

I have been mulling over the idea of doing pulled pork sandwiches instead of ham for Easter this year. Since I don't have the means to properly barbecue a pork shoulder, I will slow roast it in the oven.

I don't own a proper dutch oven, and was thinking of just using one of my larger pots. Then I realized I do own a clay pot. Could I do a slow roast in a clay pot?

How low should the oven temp be?

Should I add water to the pot, or will the steam from soaking it be enough liquid?

How long? The standard 6 hours, or more or less time?

Any suggestions would be welcome - even those that say I'm better off just borrowing a dutch oven.

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