If you are like me, you like to eat well anywhere, including the trail. I have found that preparing food ahead of time to store in a compact container within my fridge is the way to go. Oven-roasted pulled pork is a simple “prepare ahead of time” meal to take on any off-road overlanding adventure. Due to its fat content, pulled pork reheats easily on a frying pan while staying moist. It can be mixed with vegetables to create a main course, or with tortillas to make various types of tacos. Potential combinations are almost limitless to prepare as a different meal over several nights.
Measure out all dry ingredients and mix together for rub.
Prepare the dutch oven by getting it warmed on the stove top. Meanwhile, preheat the oven to 250 degrees.
Rub the dry mix all over the pork on all sides, including the fat side. Be sure to work it into all the marbled areas.
Once your cast iron dutch oven is hot, sear each side of the pork. Start with the two ends, then each side, followed by the top fat side. Leave the bottom for last, so the fat side is up. Once you place to be seared on the bottom, immediately put the lid on the dutch oven and place in the oven for 6 hours at 250 degrees.