Get Cooking: Cast Iron Slow Cooked Pork

At the site, the blogger who goes by (pun alert) the handle “Lid Lifter,” is both quite knowledgeable about and taken by the manifold uses of cast iron Dutch ovens. He — I am guessing LL is “he” because of the site’s home page art — uses his both inside and outside his home kitchen, which is a good reminder to us all about the Dutch oven’s versatility.

Lid Lifter takes a recipe for slow-cooked pork shoulder from one of his favorite cookbook authors, Shirley Corriher, who makes the recipe in her Dutch oven. Lid Lifter moves the recipe outside, however, and shows how easy it is to use on camping and backpacking trips as well as in your home.

This recipe directs: “roast at 300 degrees.” And how, you well might ask, do you figure that in the great outdoors? Here is Lid Lifter’s advice on tending the fire, achieving, I assume, the desired 300-degree temperature: “There are several methods of coal placement under and above your oven. The basic rule of thumb is to take the diameter of your oven, multiply it by two to derive at the total number of coals needed then subtract either two or three from the bottom and add them to the top.”

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Lid Lifter uses slightly more, but goes on: “I cooked a 3 pound roast in my 12 inch Dutch oven with 10 coals in a ring around the bottom and 16-18 in a ring around the outside of the lid with 4-6 spaced evenly in the middle. I

Source:: The Denver Post – Lifestyle

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