Western Style Barbecue Pork – Dutch Oven Recipe

Western Style Barbecue Pork In A Cast Iron Dutch Oven

5 lbs. lean pork loin, cut into ½ inch pieces
2 cloves garlic, mashed
Sauce:
1 green bell pepper, chopped
1 cup brown sugar
1 yellow bell pepper, chopped
1 Tbs. dry mustard
1 red bell pepper, chopped
1 Tbs. fresh oregano, chopped very fine
1 large red onion, chopped
1 Tbs. fresh lemon thyme (or lemon juice)
1 large white onion, chopped
½ cup dark molasses
3 Tbs. red wine vinegar
¼ cup soy sauce
2 cups ketchup
Powdered chili peppers or cayenne pepper, according to your own taste

hqdefaultCoat the inside of a 12-inch Dutch Oven with Pam. Preheat for 5 minutes with 12-14 briquettes on the bottom and about 20 on
top, filling the outside ring of the lid. Melt ½ cube margarine in the oven. Add the pork and the garlic. Brown for about 2IMG_1901
minutes, stirring with a wooden spoon. Cover and add four more briquettes to the center of the lid. Let the Dutch oven heat up
for about fifteen minutes, then stir the meat until almost done. Add half a can of beer. Note: the alcohol evaporates at about 180
degrees F.
While the Dutch oven is heating up (see above), chop the vegetables. When the pork is done add these along with the rest of the
ingredients except for the pepper powder, add this near the end of cooking to taste. Heat to barely boiling, using about 8-10
briquettes on the bottom and filling the outside ring of the lid. Simmer for about 40 minutes rotating the oven and then the lid
every 15 minutes to prevent hot spots. Open to stir several times to check for scorching. If it begins to scorch take away about
braised_country_style_ribshalf of the briquettes from the bottom. (Been there, done that.) Serve with rice, pasta, tortillas, or anything else you conjure up.