Our labor day celebration featuring dutch oven pulled pork

Weekends in the van Meurer household are typically jam packed with home improvement projects and not a whole lot of relaxing, so it was nice to take advantage of the long weekend and host a little labor day celebration at our house. I love having people over because Michael cleans like a maniac beforehand and I have a reason to make some party foods. For this party, we kept it simple with fruits and veggies, a cheese board, pulled pork, some summer salads and a couple of treats. 

 Freshly squeezed limeade in blue mason jars for easy grab and go drinks all corralled in a  beverage tub from Target

Freshly squeezed limeade in blue mason jars for easy grab and go drinks all corralled in a beverage tub from Target

 Fruits, veggies, cheeses and treats! 

Fruits, veggies, cheeses and treats! 

 Coleslaw and broccoli crunch salad along with Michael's dutch oven pulled pork

Coleslaw and broccoli crunch salad along with Michael's dutch oven pulled pork

Michael's Dutch Oven Pulled Pork 

Ingredients:

  • One Bone-in Pork Shoulder (6-8 lbs) 
  • Several Onion Halves (enough to line the bottom of your dutch oven) 
  • 1/4 cup brown sugar 
  • 2 teaspoons salt
  • 1/2 teaspoon allspice
  • 1 teaspoon ground cayenne pepper
  • 2 teaspoons paprika 
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon cumin 
  • 1 bottle of your favorite barbecue sauce (this is ours

Directions:

  1. Preheat oven to 300 degrees Fahrenheit 
  2. Line the bottom of your dutch oven with onion halves.
  3. Mix together dry ingredients in a small bowl.
  4. Place the pork shoulder skin side down on the onions, and sprinkle half of the dry rub on to the pork. 
  5. Rotate and sprinkle remaining dry rub on to the pork. 
  6. Cover and roast the pork for 7 hours, or until the pork is fall-off-the-bone tender. 
  7. Transfer the pork shoulder and onions to a suitable container. 
  8. Reduce the resulting juices by at least half, and add in the barbecue sauce. 
  9. Shred the pork shoulder and chop the onions to the desired size, and transfer back to the saucy pot. 
  10. Enjoy!

For serving, we transferred from the dutch oven to our croc pot to keep it warm all night long. 

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