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5 from 86 votes

Dutch Oven Pulled Pork

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 Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Main
Cuisine: American
Servings: 8 people
Calories: 416kcal
Author: Brianna May

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.

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