"In a video shared on Instagram, she explains that the pork butt needs to be cooked low and slow - which is where the Dutch oven comes in handy. She dry marinates her pork with a seasoning mix made with ingredients like cumin and paprika before braising it fat side-up. That way, the flavor and moisture from the fat can distribute down into the meat."
"There are many ways that you can elevate your pulled pork besides just taking Martha Stewart's advice and cooking the meat in a Dutch oven. For one, you can switch up your pulled pork recipe by adding different seasonings and ingredients to the pot. A splash of apple cider is the key to tenderizing meat and, when used in small doses, it can add fruitiness to your pork without making it too soggy."
Pork butt benefits from low-and-slow cooking in a Dutch oven to retain succulence and concentrate flavor. Dry-marinate the meat with a seasoning mix that can include cumin and paprika before braising fat-side up so rendered fat distributes moisture and taste into the meat. Basting the meat with its juices every hour during braising helps maintain juiciness. Allow the meat to rest before shredding to preserve tenderness. Variations include adding small amounts of apple cider to tenderize and add fruitiness, maple syrup for sweetness and oaky notes, or vinegar and herbs to better complement chosen barbecue sauces.
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