Dutch Oven Pulled Pork Recipe
Recipe Snapshot
PREP + COOK TIME: 4 hours + 40 minutes
METHOD: Dutch Oven
OTHER TOOLS: forks for shredding
TOTAL INGREDIENTS: 11
Dutch oven pulled pork takes it back to the basics and produces perfectly tender results every time! With some quality meat, a handful of seasonings, and a heavy-duty pot, what can’t you do? Try this method for your next batch of delicious pulled pork – and don’t forget the BBQ sauce!
What’s To Love About This Recipe
- It’s pretty simple to make pulled pork using a variety of different methods, but the Dutch oven produces superior flavor and texture.
- Browning meat in the Dutch oven adds depth and better caramelization. Uncovering the pot at the end enhances the flavor even more!
- The Dutch oven provides even heat distribution, which ensures juicy, tender pork every time.
- Sometimes you need an alternative to your regular kitchen appliances. With just a Dutch oven, no other special equipment is needed. Make the most tender, shreddable pork with just the oven!
- Pulled pork is a versatile option for meal prep. Make a large batch of shredded pork to serve now and freeze later. Use it in multiple dishes with various toppings and sides!
Ingredients Needed
- Avocado oil – Avocado oil has a high smoke point, which means it takes a very high temperature for it to start to burn. Because of this, it works well for searing meats and producing browned or crispy edges. Use it to brown the pork for extra flavor!
- Boneless pork butt or pork shoulder – Pork shoulder is the leaner option, but both shoulder and pork butt are tougher cuts that contain a moderate amount of marbling. This fat and connective tissue helps the meat become super tender when slow-cooked for hours.
- Paprika – Paprika brings an earthy flavor, and you can try smoked paprika for even more of a smoky element.
- Brown sugar – A bit of brown sugar brings the signature sweetness of pulled pork and offsets the peppery flavors.
- Black pepper and cayenne pepper – Both of these peppers will add mild heat and warmth to the pork.
- Garlic powder and onion powder – These add depth and complexity to the overall flavor.
- Kosher salt – Kosher salt helps add texture that sticks to the pork, while also tenderizing it.
- Apple cider vinegar – This is included to balance the fattiness of pork with a bit of acidity.
- Water – Don’t forget the liquid to create steam in the pot, keeping the pork nice and juicy!
How To Make Dutch Oven Pulled Pork
- Preheat the oven to 300 ℉.
- Heat a 5-quart or larger Dutch oven over medium-high heat and add avocado oil to the pot.
- Cut pork into 4-6 chunks.
- Mix together the seasonings and sprinkle over the pork in a large bowl, then toss to coat everything well.
- Add pork to the Dutch oven and let it cook for 4-5 minutes on each side until browned, cooking in batches as needed.
- Remove from heat and return all pork pieces to the Dutch oven.
- Pour in vinegar and water, cover, and place in the oven.
- Cook for 3 hours, then uncover.
- Continue cooking until the pork reaches an internal temperature of 205 degrees ℉ (about 1 hour).
- Shred pork using two forks.
Pro Tips
- It’s important to cut the pork into chunks instead of cooking whole because the smaller pieces cook faster and more evenly. Also, with more surface area on each piece, you will get better overall flavor absorption.
- A little fat is good for flavor, but trim excess to avoid greasy results.
- Ensure that the pork reaches 205 ℉ so that it is tender enough to shred.
- Let the pork rest 10-15 minutes before shredding to retain moisture.
- Use two forks, meat claws, or a stand mixer for quick shredding.
- Uncovering the pork in the last hour helps to develop deeper flavor.
- Plan ⅓ to ½ pound of pork per person for sandwiches or plated meals.
Recipe Substitutions and Variations
- To make the best pulled pork, it’s important to know what cuts to look for! Pork shoulder is the best choice since it’s not too fatty or greasy. Pork butt is slightly fattier, but still great for shredding.
- I don’t recommend using pork loin since it is significantly leaner, and as a result, can be drier. If you do try it, adjust cooking time so it doesn’t dry out too much.
- The Dutch oven method works for other shredded meat options, too! For other proteins, try beef chuck roast as shredded beef, or chicken thighs for a leaner pulled chicken.
- With seasoning swaps, you can adjust pulled pork to work with any menu. Here are a few options to change up the flavor:
- Swap smoked paprika for chipotle powder for extra heat.
- Add cinnamon or maple syrup for sweetness.
- Try mustard-based BBQ seasoning for a tangy twist.
- Don’t forget the BBQ sauce for your pulled pork! There are lots of great choices, but these are some of my favorites to pair with this pork recipe:
- Classic tomato-based BBQ sauce
- Carolina-style vinegar-based sauce
- Honey or brown sugar glazed sauce for sweetness
Alternative Cooking Methods
Want to free up your oven for something else? Try one of these “set-it-and-forget-it” options for easy, perfectly shredded pulled pork!
How To Serve Pulled Pork
Whether served hot or stored in the freezer for meals later, you won’t run out of options to make a delicious meal with pulled pork!
Serve classic pulled pork sandwiches on brioche buns with Creamy Coleslaw, or top off stuffed sweet potatoes and add sides such as mac and cheese, cornbread, Chipotle Roasted Brussels Sprouts, or Easy Instant Pot Baked Beans.
Go for a Tex-Mex option by serving pulled pork in corn-tortilla tacos with pickled onions and avocado. A burrito bowl is another easy option – just add rice, shredded cheese, and your favorite salsa! Another fun option is pulled pork pizza – just add a BBQ sauce base and top with cheese.
Storing and Reheating
Store leftover pork in an airtight container for up to 4 days in the fridge. Pork also freezes well and is a great option for individual servings, ready to defrost at mealtime. Choose airtight bags or containers and freeze for up to 3 months.
When ready to reheat, add to a skillet on the stovetop over low heat with a splash of broth or BBQ sauce to add some moisture. For another option, warm it up in the oven at 300 ℉ for 15-20 minutes, covered with foil to seal in the juices.
Dutch Oven Pulled Pork Recipe
Equipment
- Dutch oven
- forks for shredding
Ingredients
- 2 tablespoons avocado oil
- 4 pound boneless pork butt or pork shoulder
- 2 tablespoons paprika try smoked paprika for more of that smoked flavor
- 2 tablespoons brown sugar
- 1 teaspoon pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 cup apple cider vinegar
- 1/2 cup water
Instructions
- Preheat oven to 300 ℉
- Heat a 5-quart or larger Dutch oven over medium-high heat and add avocado oil
- Cut pork into 4-6 chunks
- Mix seasonings together and sprinkle over pork in a large bowl, then toss to coat everything well
- Add pork to Dutch oven and let it cook for 4-5 minutes on each side until browned, cooking in batches as needed
- Remove from heat and return all pork pieces to Dutch oven
- Pour in vinegar and water, cover, and place in oven
- Cook for 3 hours, then uncover
- Continue cooking until pork reaches an internal temperature of 205 degrees ℉ (about 1 hour)
- Shred pork using two forks
Notes
- Store leftover pork in an airtight container in the fridge for up to 4 days or freeze in single portions for up to 3 months. Reheat on low on the stovetop with a splash of broth or BBQ sauce for moisture, or warm it up in the oven at 300 ℉ for 15–20 minutes, covered with foil.
- To cook faster and evenly, cut the pork into chunks instead of cooking it in one whole piece.
- Trim excess fat to avoid greasy results.
- Pork should reach 205 ℉ so that it is tender enough to shred with two forks, meat claws, or a stand mixer.
- Let the pork rest 10-15 minutes before shredding to retain moisture.
- Prepare ⅓ to ½ pound of pork per person.
