The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My New "Kitchen Gadget"

ClimbHi's picture
May 13, 2008 - 8:15am -- ClimbHi

Here's a look at my newest kitchen toy -- a wood-fired oven ala Alan Scott. It's just outside my kitchen door on our back porch. This thing is a blast to use and turns out great meals, including bread. One of the neatest uses we've found so far is that, after the bread is cooked, the oven is just right for loading up with a large pork butt or two. 12-14 hrs later, perfect pulled pork to put on those fresh sandwich buns!


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ClimbHi's picture
Submitted by ClimbHi on

For some reason, this didn't show up in the Forum -- I only saw today it when exploring the interface and clicked on profile tracking. ???

Anyhow, instructions for pulled pork I'm guessing?

That's easy. Get a large pork butt. Cover with a dry rub. (We make these up on the fly, usually including brown sugar, cajun seasoning, garlic salt, garlic powder, onion powder, and whatever else we grab that looks good, like dried chipotles, if we have 'em.)

We just put the pork in a pan and stick it in the oven after dinner, when it has cooled a bit. The initially high-ish heat gives the meat a nice crust to keep it moist. The falling oven assures a nice, long roast. We pull it out in the morning -- usually 12 - 14 hrs. later.

Don't think this would work in a normal stove oven, tho'. My oven is usually still around 250° after 16 hrs of cooling. I guess you could try it in a regular oven if you let it roast at 450° for an hour or so, and then turn the oven down to 250°.