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! 

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Up close image of pulled pork sandwich.

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, like my Easy Dutch Oven BBQ Chicken

Try my Baby Back Ribs in the Oven, Slow Cooker Dr. Pepper Ribs, or Oven Beef Kabobs, if you love indoor BBQ recipes.

If you love Mexican flavors, try my Authentic Carnitas recipe (also made with a pork butt).

I made a list of One Pot Dutch Oven Recipes if you need more inspiration.

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

Overhead image of ingredients needed for dutch oven pulled pork.
  • 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.

If you are out of apple cider vinegar, read about the best substitutes for apple cider vinegar!

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

A 6 photo collage showing the assembly of dutch oven pulled pork.

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.

A 4 photo collage showing the final assembly of dutch oven pulled pork.

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:

Check out more easy Sides To Serve With Pulled Pork Sandwiches.

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.
Pulled pork in blue dutch oven.

Recipe FAQs

What is the best liquid to cook pulled pork in?

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.

Do you put pulled pork in the oven covered or uncovered?

Covered. This helps build steam in the pot and keeps the meat moist.

Is pulled pork better in the oven or slow cooker?

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.

Does pulled pork get more tender the longer you cook it?

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

5 from 87 votes
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!
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 8 people

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
  • 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

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.
Did you make this recipe? Leave a comment below!

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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Nutrition

Calories: 416kcal | Carbohydrates: 19g | Protein: 44g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 1302mg | Fiber: 2g | Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 87 votes (80 ratings without comment)

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Recipe Rating




18 Comments

  1. Kristen says:

    I made this once and it’s fantastic. Question, would coca cola work? Also, what kind of beer do you suggest using?

    1. Brianna May says:

      Yes! I recommend a light beer.

  2. Anita says:

    What can I substitute for the Avocado Oil? I’m allergic to avocados.

    1. Brianna May says:

      Olive or vegetable oil!

  3. Kelly Fitz says:

    5 stars
    Best pulled pork my husband and I have ever had!!

    1. Brianna May says:

      Awesome!!!

  4. Kelly Fitz says:

    5 stars
    Best pulled pork my husband and I have ever had! ????

  5. Katelyn says:

    5 stars
    I made this for my family last night and it was a big hit! My husband and son loved it! My daughter, who is my pickiest eater, asked to have it for her birthday dinner! Thank you for the great recipe! I will definitely be making this again!

    1. Brianna May says:

      Aw yay! That makes me so happy. Thank you ๐Ÿ™‚

  6. Colleen says:

    Can i just use a can of coke instead?

    1. Brianna May says:

      Yes cola is the same as coke!

  7. Mina says:

    5 stars
    This dutch oven pulled pork is sensational! I cannot wait to try making this recipe over the weekend!

    1. Brianna May says:

      Enjoy!!

      1. Eric R says:

        Have you ever experimented with liquid smoke? I would like to try this recipe and have a smoked flavor without an actual smoker. Any Recommendations?

      2. Brianna May says:

        Sorry I have not!

  8. Rob says:

    5 stars
    I’m all about anything made in a Dutch oven! Can’t wait to make this, and I appreciate all the tips and variations you provide.

  9. Lindsay says:

    5 stars
    This was absolutely incredible. Can’t wait to eat up the leftovers!

  10. Jessica Formicola says:

    5 stars
    We made this pulled pork for dinner last night and it was incredible! So full of flavor and easy to make!