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Served Dutch Oven Pulled Pork Recipe
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Dutch Oven Pulled Pork Recipe

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!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Resting time 15 minutes
Total Time 4 hours 40 minutes
Servings 6
Calories 343kcal
Author Jennifer Draper

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.

Nutrition

Calories: 343kcal | Carbohydrates: 6g | Protein: 37g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 124mg | Sodium: 533mg | Potassium: 715mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1301IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg