Dig a hold in the ground about 2 feet by 2 feet round. Built a wood fire in the hole.
The RUB - Mix Garlic, Cayenne, and Salt together.
Sprinkle RUB on the pork shoulder and pat.
Place treated pork into an oiled cast iron dutch oven making sure the lid is heavy and fits tightly. Fat trimmings may be used to oil the interior of the dutch oven.
Optionally, onions, potatos, etc. may be added along side the pork for added flavor and moisture.
Once your fire is mostly reduced to coals move coals to the side to allow room for the dutch oven. Move coals back over the dutch oven making sure it''s completely covered.
Come back in two hours and remove the dutch oven from the fire pit. The pork shoulder will continue to slowly cook as the oven cools.
Never leave an open fire unattended and fill in your pit when finished.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (285g)|
|Recipe Makes: 8|
|Calories from Fat: 516 (72%)|
|Amt Per Serving||% DV|
|Total Fat 57.3g||76 %|
|Saturated Fat 19.9g||99 %|
|Monounsaturated Fat 25.4g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 201.3mg||62 %|
|Sodium 193.3mg||7 %|
|Potassium 842.8mg||22 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.6g|
|Protein 47.5g||68 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 721
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