Little Red, my cast iron Dutch oven, is pretty much shelved for the summer months except for pulled pork. Rub a pork shoulder with your favorite blend of spices (I use cumin, chili powder, garlic powder, onion powder, salt and freshly ground pepper) pop in a cast iron with a lid, and cook extra slow, about 18 hours at 175 degrees. The pork will seriously melt in your mouth. Top with your favorite BBQ sauce; quintessential American yum.
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