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.
This was perfect for the rainy storm day. LOVED an oven recipe for pulled pork, and the flavor was perfect.
This recipe lost me at “oven.”
A smoker would be ideal, however we don’t currently own one, or a grill!
Could you put this in the crockpot? Just wondering if anyone has ever tried it?!?
We just feel finished a meal of this pulled pork recipe. For pork cooked indoors, it was pretty good (when we smoke pork butts, it generally takes about 16 hours). However, at 2:45 into oven braising, the pork had already reached 208 degrees, higher than the target of 203 to break down the collagen enough to “pull” it. At this point, there was a lot of liquid in the pot. In fact, I measured the remaining liquid at a bit more than 3 cups after I removed the meat. If we had let it continue cooking, it would have lost all texture. We can’t figure out how the liquid would ever be reduced with the lid on as directed. Two cups of liquid went into the pot, and the pork releases additional liquid as it cooks. A layer of liquefied fat comes to the surface as the pork cooks, and this keeps the liquid under it from evaporating. The pork had good taste, but was quite wet.
We think this recipe has potential, but it needs some tinkering in order to end up with dryer pork. We will be enjoying the leftovers fire some time!
Could boneless, skinless chicken breast be substituted for the pork?
Hi Amy! Chicken will definitely work, however, I’d suggest using boneless skinless chicken thighs instead. You need the extra fat (like the marbling in pork) for tenderness or to keep it from drying out. Hope that helps!