This Dutch Oven Pulled Pork is a breeze to prepare! Just season, sear, simmer, and then let your Dutch oven work its magic for mouthwatering results.
We absolutely love BBQ and jump at any chance to get good pulled pork, wings, or ribs. But it’s expensive, and we never have leftovers. That’s where this recipe comes in! I’ve been trying to master oven-baked pulled pork for years now, but have never been happy with the results. However, since my citrus carnitas were such a huge hit, I decided to give a smoky version a try one last time—I’m so glad I did! Because this pork is crazy delicious! Incredibly flavorful, moist, and super easy to make.
To make it a full meal I love serving this pulled pork alongside my Loaded Twice Baked Potatoes, and Honey Sriracha Brussels Sprouts.
Table of Contents
Reasons to Love This Pulled Pork
- The Dutch oven’s tight seal locks in spices and smoke, infusing the pork with so much flavor.
- This easy Pulled Pork recipe is so convenient. It’s a set-and-forget method. Prepare the pork, pop it in the oven, and focus on other tasks.
- Pulled pork can be served in tacos, burritos, pork sandwiches, salads, or as a main dish with sides.
Recipe Ingredients
- Paprika: Paprika adds a sweet, smoky flavor and a vibrant color, essential for authentic BBQ flavor.
- Brown Sugar: Brown sugar delivers a rich, molasses-like sweetness, balancing the spices and aiding in forming a caramelized crust.
- Apple Cider Vinegar: This ingredient offers a tangy, slightly fruity flavor that helps tenderize the pork.
See the recipe card for full information on ingredients and quantities.
Variations
- Sauce Options: A classic BBQ sauce brings a rich, smoky sweetness. For a tangier twist, consider a vinegar-based sauce, which adds a sharp contrast and cuts through the fat. If you prefer a bit of heat, a spicy chipotle sauce can provide a robust kick. Mustard-based sauces offer a zesty and tangy flavor.
- Add Broth: Substitute chicken broth or chicken stock for water in your Dutch oven pulled pork recipe to enhance moisture and add a rich, savory flavor, ensuring the pork stays tender and juicy.
How to Make Dutch Oven Pulled Pork
Step 1: Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). Adjust the oven rack to the middle-lower position (so that your pot fits).
Step 2: Cut the fat cap off the large chunk of pork. Slice the pork into about 8 large chunks. You’ll want the pork to remain marbled with fat, but if there are giant spots, it’s okay to remove them.
Step 3: In a small bowl, combine the salt, pepper, paprika, cayenne, garlic powder, cumin, and brown sugar. Rub the mixture over the pieces of pork.
Step 4: In a large Dutch oven over medium-high heat, add the vegetable oil. When the oil is hot, add the pork and sear. When the meat is crispy and brown, flip and continue to sear the other side (I let mine go for about 4 minutes on each side).
Step 5: Meanwhile, whisk together the mustard, ¾ cup water, apple juice, and apple cider vinegar. Pour over the braised pork, and bring to a simmer. When the mixture is rapidly bubbling, cover and transfer to the preheated oven and bake (braise) for 3-3½ hours or until the meat is fork-tender and the liquid is almost entirely gone.
Step 6: Remove from the oven and take the lid off. Allow to cool for 10 minutes before transferring the meat to a cutting board or plate. Using two forks, shred them into bite-size pieces. Toss with remaining ¼ cup of water, and serve immediately.
Expert Tips
- Searing Technique: Ensure the Dutch oven is very hot before adding the pork. A proper sear seals in the flavors and gives the pork a richer, more developed taste.
- Low and Slow: Resist the urge to rush the cooking process by turning up the oven temperature. Cooking the pork at a low temperature for a longer duration ensures tender, fall-apart meat.
Frequently Asked Questions
You can use a bone-in pork shoulder or even a pork butt for this recipe. Both cuts are ideal as they contain enough fat to ensure the meat stays moist and flavorful during the slow cooking process. These cuts are also well-suited for pulling apart once fully cooked.
Yes, you can make this recipe in a slow cooker. Adjust the cooking time to about 8 hours on low or 4 hours on high, ensuring the pork becomes tender and easy to shred.
Storage Info
STORE the leftover pulled pork in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. To FREEZE, store the pulled pork for up to 3 months in freezer-safe bags or containers.
To REHEAT, thaw in the refrigerator if frozen, then warm in a saucepan over low heat with a splash of apple juice or water to keep it moist. Alternatively, you can reheat it in the microwave, covered, stirring occasionally to ensure even heating.
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Dutch Oven Pulled Pork Recipe
Ingredients
- 1 (5) lb boneless pork butt or shoulder
- 1 Tbsp coarse salt*
- 5 tsp black pepper
- 5 tsp paprika
- 3/4 tsp cayenne pepper
- 3/4 tsp garlic powder
- 1/4 teaspoon ground cumin
- 1/4 cup brown sugar
- 1 tbsp vegetable oil
- 1/4 cup spicy brown mustard or yellow mustard
- 1 cup water - divided
- 3/4 cup apple juice
- 1/4 cup apple cider vinegar
Instructions
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). Adjust the oven rack to the middle-lower position (so that your pot fits).
- Cut the fat cap off the large chunk of pork. Slice the pork into about 8 large chunks. You'll want the pork to remain marbled with fat, but if there are giant spots, it's okay to remove them.
- In a small bowl, combine the salt, pepper, paprika, cayenne, garlic powder, cumin, and brown sugar. Rub the mixture over the pieces of pork.
- In a large Dutch oven over medium-high heat, add the vegetable oil. When the oil is hot, add the pork and sear. When the meat is crispy and brown, flip and continue to sear the other side (I let mine go for about 4 minutes on each side).
- Meanwhile, whisk together the mustard, ¾ cup water, apple juice, and apple cider vinegar. Pour over the braised pork, and bring to a simmer. When the mixture is rapidly bubbling, cover and transfer to the preheated oven and bake (braise) for 3-3½ hours or until the meat is fork-tender and the liquid is almost entirely gone.
- Remove from the oven and take the lid off. Allow to cool for 10 minutes before transferring the meat to a cutting board or plate. Using two forks, shred them into bite-size pieces. Toss with remaining ¼ cup of water, and serve immediately.
So good! I made this for Sunday dinner and everyone raved about it, even my picky eater.
Hi there this looks amazing. Can a bone in pork shoulder be used?
Hi Thomas,
Yes, you can use a bone-in pork shoulder for this pulled pork recipe, but there are a few considerations to keep in mind:
Weight Adjustment: Bone-in pork shoulders typically weigh more than their boneless counterparts for the same amount of meat. Plan on getting a slightly heavier cut if you opt for bone-in.
Cooking Time: Bone-in meat generally takes a bit longer to cook than boneless. You might need to adjust the cooking time, so check the meat’s tenderness periodically. When the meat easily shreds with a fork, it’s done.
Seasoning Penetration: The bone can act as a barrier to the seasonings and marinade. Consider cutting the meat into large chunks, as the recipe suggests, to better distribute the seasoning.
Temperature Monitoring: If you are monitoring the internal temperature of the meat, make sure not to place the thermometer too close to the bone, as bones conduct heat differently and may give you an inaccurate reading.
Bone Removal: Once the meat is cooked and you are ready to shred it, you will need to remove the bone. This is usually quite easy to do when the meat is fully cooked.
Flavor: Some people believe that cooking meat on the bone gives it more flavor, although this is a matter of personal preference.
Here’s how you can adapt the given recipe:
Instead of a 5-pound boneless pork shoulder, aim for around a 6-7 pound bone-in pork shoulder.
You may wish to extend the cooking time by 30 minutes to an hour, but this isn’t always necessary. Start checking for doneness around the original recipe’s suggested time.
The rest of the recipe can largely stay the same, including the rub and braising liquid. Just be mindful of the meat as it cooks, and you should end up with delicious pulled pork!
Yummy!!! I love a good pulled pork. Thank you so much for sharing. So easy to make and super delicious!
This was so delicious! My husband would not stop raving about how this is now his favorite meal so looks like I’ll be making this at least once a week from here to forever, haha! Thanks so much for such an easy and flavorful recipe.