This is a savory Dutch oven recipe with bite! Itypically refrain from having a pulled pork sandwiches herder in Oregon because I like the pork to have some bite. So, I finally decided to make it myself. 


  • 3-4 pound pork loin
  • SPG (salt, pepper, and garlic)
  • 6 Jalapeños, diced
  • 2 Radishes, diced
  • BBQ sauce
  • Tapitio 


Take the pork loin and sear it over an open fire (or in a large, hot skillet). Do not let it start cooking. It is 20 degrees out and we have freezing rain, so I used the hot skillet method, however, I recommend using the grill.  

 Next, throw the meat in a 12 quart Dutch oven, cover with SPG, 40 ounces of your beloved BBQ sauce, Tapitio, and the diced Jalapeños and radishes. Cook at 350 degrees for about 6 hours. 

When the pork is tender enough to shred easily, Remove it and place on a kitchen tray, baking pan or leave in Dutch oven and shred. Mix it all together and cook another hour.  

 When done, place on rolls and serve with a pickle and a side of veggies and fries or mashed potatoes.