This BBQ Dutch Oven Pulled Pork is super juicy and tender. It is seared and then slow cooked in the oven so the pork butt just falls apart. Get ready for tons of pulled pork sandwiches!
This cast iron dutch oven pulled pork recipe is perfect if you are craving barbecue but live in an apartment like me or just do not enjoy barbecuing outside.
Try my Baby Back Ribs in the Oven, Slow Cooker Dr. Pepper Ribs, or Oven Beef Kabobs, if you love indoor BBQ recipes.
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What Is the Best Cut of Meat for Pulled Pork?
Boneless pork butt (boston butt) is my favorite cut of meat for easy pulled pork. It is very fatty, making it deal for a low and slow braise. Bone-in can be used as well. Just be sure to remove the bone when you cut the pork into chunks.
Pork shoulder is a very similar cut of meat and can be used as well. It is not quite as fatty.
Not all pork is suited for braising. I do not recommend pork roast, loin, or chops for this recipe.
Why You’ll Love This Recipe
- Juicy - The braising liquid and juices from the pork butt create the best sauce to spoon on top of the meat.
- Sweet & tangy - The sweetness of the soda and the tanginess of the vinegar pair well with the rich and fatty pork.
- Tender - The pork will be falling apart after it braises in the oven.
- Easy - While the meat does have to braise for a few hours, the recipe is mostly hands off.
- Great for a crowd - Pulled pork is a great way to feed a large group. Perfect for summer parties and gatherings.
- Versatile - Use the meat to make sandwiches, nachos, tacos, or salads.
- No smoker needed - This recipe is great for those who do not have access to outdoor cooking appliances, like me.
Ingredients & Substitutions
- Smoked Paprika: Be sure to use smoked paprika (not plain). It adds a rich smoky flavor that gives it that signature barbecue flavor.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Soda: I usually use root beer for this recipe but beer is delicious as well. Use whatever you have on hand. If you use beer, I recommend adding a couple Tablespoons of brown sugar to add some sweetness.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Pulled Pork in a Dutch Oven
Quick Overview
- Season.
- Sear.
- Sauté onions.
- Deglaze and add liquids.
- Braise for 3 hours.
- Shred.
Step by Step Instructions
Searing the pork creates a crust on the exterior of each piece of pork which adds so much flavor. Do not skip this step!
Step 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.
Step 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.
Step 3: Remove the seared pork from the pot and set aside.
Step 4: Turn the heat down to medium and add the onions. Sauté for 5 minutes.
Step 5: Deglaze the pot with the apple cider vinegar, scraping any brown bits off the bottom.
Step 6: Stir in the soda, barbecue sauce, and worcestershire sauce.
The meat should basically fall apart and be super easy to shred after 3 hours of braising.
Step 7: Add the pork back in so it is mostly covered in the liquid. Bring to a boil.
Step 8: Cover and transfer to the oven.
Step 9: Bake for 3 hours.
Step 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.
How to Shred Pulled Pork
I prefer the two fork method mentioned above in the instructions. It is easy and everyone has forks lying around.
You can also use barbecue claws, which are kind of like forks. These are great if you barbecue frequently. They also make a great gift for a BBQ lover!
Lastly, you can use an electric mixer. A hand or stand mixer will do the trick. Do not over mix the meat or it might become too mushy. I find this method to be overkill because the pork is so tender already. Plus who wants to clean a mixer when you can just throw two forks in the dishwasher.
Slow Cooker Version
I prefer to make this recipe in my dutch oven because you can sear and braise in one pot, which means less dishes for my husband. 🙂 However, you can make this in a slow cooker or crock pot too:
- Follow the recipe through Step 5.
- Transfer the seared pork and onions to the slow cooker.
- Add in the soda, barbecue sauce, and worcestershire sauce. Stir to combine.
- Cook on LOW for 6-8 hours or until the meat is tender.
Recipe Serving Suggestions
This dutch oven roasted pulled pork can be served on its own with any of the following sides:
- Lebanese Potato Salad
- Fried Cabbage with Bacon
- Air Fryer Cheesy Scalloped Potatoes
- Brown Sugar Honey Carrots
- No Buttermilk Cornbread
- Boiled Corn on the Cob
It can also be used to make sliders, sandwiches, tacos, nachos, quesadillas, salad, and more. Have fun repurposing your leftovers!
Expert Tips & Variations
- Cut into pieces. Cutting the butt or shoulder into 6-7 pieces creates more surface area for seasoning and searing. It also helps the pork cook/tenderize faster.
- Slow cook. Pulled pork can’t be rushed. Three hours might seem like a while to cook it, but it takes time for the pork to break down and become tender as it is a tougher and very fatty cut of meat.
- Serve with extra sauce. Be sure to spoon lots of the sauce and onions from the pot over the meat when it's done or toss all of the shredded pork back with the juices.
- Freeze leftovers. Leftovers will stay fresh in the refrigerator for 3-4 days in an airtight container. After that, I highly recommend freezing leftovers in freezer bags. Store for 2-3 months. Heat from frozen on the stove when ready to serve. It will be just as juicy and tender as freshly cooked pork.
Recipe FAQs
I recommend a combination of a sugary liquid, like soda, and an acidic liquid, like vinegar. These flavors compliment the pork best and cut the richness. The acid also helps tenderize the pork.
Covered. This helps build steam in the pot and keeps the meat moist.
I prefer to make it in the oven in a dutch oven because you can sear and braise it in the same pot. It also retains heat well.
In general, yes. If the pork does not shred easily or is tough, it has likely not been cooked long enough or was cooked at too high of a temperature. It must be cooked low and slow to make it tender. With that being said, if meat is cooked for too long, it will dry out.
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Dutch Oven Pulled Pork
Ingredients:
- 4-4.5 pound boneless pork butt or shoulder, cut into 6-7 pieces
Spice Rub
- 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
Braising Liquid
- 2-3 Tablespoons avocado oil
- 2 yellow onions, thinly sliced
- ¼ cup apple cider vinegar
- 1 12 ounce can root beer cola, or light beer*
- ½ cup barbecue sauce
- 2 Tablespoons worcestershire sauce
Instructions:
- 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.
- 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.
- Remove the seared pork from the pot and set aside.
- Turn the heat down to medium and add the onions. Sauté for 5 minutes.
- Deglaze the pot with the apple cider vinegar, scraping any brown bits off the bottom.
- Stir in the soda, barbecue sauce, and worcestershire sauce.
- Add the pork back in so it is mostly covered in the liquid. Bring to a boil.
- Cover and transfer to the oven.
- Bake for 3 hours.
- 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.
Notes:
- Smoked Paprika: Be sure to use smoked paprika (not plain). It adds a rich smoky flavor that gives it that signature barbecue flavor.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Soda: I usually use root beer for this recipe but beer is delicious as well. Use whatever you have on hand. If you use beer, I recommend adding a couple Tablespoons of brown sugar to add some sweetness.
- Cut into pieces. Cutting the butt or shoulder into 6-7 pieces creates more surface area for seasoning and searing. It also helps the pork cook/tenderize faster.
- Slow cook. Pulled pork can’t be rushed. Three hours might seem like a while to cook it, but it takes time for the pork to break down and become tender as it is a tougher and very fatty cut of meat.
- Serve with extra sauce. Be sure to spoon lots of the sauce and onions from the pot over the meat when it's done or toss all of the shredded pork back with the juices.
- Freeze leftovers. Leftovers will stay fresh in the refrigerator for 3-4 days in an airtight container. After that, I highly recommend freezing leftovers in freezer bags. Store for 2-3 months. Heat from frozen on the stove when ready to serve. It will be just as juicy and tender as freshly cooked pork.
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