Dutch Oven Pulled Pork
Ingredients
- 4-4.5 pound boneless pork butt or shoulder
cut into 6-7 pieces
- 2 Tablespoons smoked paprika*
- 2 Tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 2 teaspoons ground mustard
- 1 teaspoon dried oregano
- 1 Tablespoon Morton kosher salt*
- 1 teaspoon freshly ground black pepper
- 2-3 Tablespoons avocado oil
- 2 yellow onions
thinly sliced
- 1/4 cup apple cider vinegar
- 1 12 ounce can root beer cola
or light beer*
- 1/2 cup barbecue sauce
- 2 Tablespoons worcestershire sauce
Directions
- 1
Preheat the oven to 300 degrees. In a large bowl, toss the pork pieces, paprika, chili powder, cumin, granulated garlic, onion powder, ground mustard, oregano, salt, and pepper, until well combined.
- 2
In a 6 quart dutch oven, heat the avocado oil over medium high heat. Working in batches, sear 2-3 pieces of pork at a time for about a minute on all sides until brown.
- 3
Remove the seared pork from the pot and set aside.
- 4
Turn the heat down to medium and add the onions. Sauté for 5 minutes.
- 5
Deglaze the pot with the apple cider vinegar, scraping any brown bits off the bottom.
- 6
Stir in the soda, barbecue sauce, and worcestershire sauce.
- 7
Add the pork back in so it is mostly covered in the liquid. Bring to a boil.
- 8
Cover and transfer to the oven.
- 9
Bake for 3 hours.
- 10
Remove the pork from the pot and place in a large shallow bowl. Using two forks, shred the pork. Transfer the shredded pork back into the dutch oven with its juices.
Dutch Oven Pulled Pork
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About this Recipe
Dreaming of pulled pork so tender it practically melts in your mouth, all from the comfort of your own kitchen? This Dutch oven recipe delivers incredibly juicy, fall-apart pork perfect for satisfying those barbecue cravings without needing a smoker.
The magic starts with a deep sear on a boneless pork butt or shoulder, locking in moisture and building a rich foundation of flavor. Then, a slow braise in your Dutch oven, infused with a robust spice blend and savory liquids, transforms the pork into an unbelievably tender dish that simply shreds with a fork.
You'll be rewarded with a deeply flavorful pulled pork, rich with smoky paprika, earthy chili powder, and a subtle tang from apple cider vinegar and your choice of root beer or beer. Each bite is incredibly juicy, making it the ideal centerpiece for hearty sandwiches. While the cook time is extensive, the process is largely hands-off once the pork is in the oven, allowing the heat to do most of the work to achieve that coveted fall-apart texture.
Customization & Serving Ideas
For the braising liquid, you have options: a can of root beer offers a subtle sweetness that balances the savory notes, while cola or a light beer will lend their own distinct character. Feel free to adjust the type of barbecue sauce to your preference, from tangy to sweet, to truly make this recipe your own. This Dutch oven pulled pork is tailor-made for piling high on your favorite buns, creating epic pulled pork sandwiches that are sure to be a crowd-pleaser for any gathering or a satisfying family meal.