BBQ Braised Dutch Oven Pulled Pork

This Dutch oven BBQ pulled pork is sweet and savory, fall-apart tender, and braised low and slow in a cast-iron Dutch oven. My simple Homemade Pork Rub and a rich BBQ braising liquid create juicy, flavorful pulled pork without a smoker or grill.

Simple to prepare, this easy pulled pork recipe is my go-to for family gatherings, potlucks, and gameday prep. I'll walk you through the entire process step-by-step with easy-to-follow instructions, even if you're new to braising pork.

The low heat used for braising breaks down tough connective tissue, making the pork tender and easy to shred - just like what you'd expect from your favorite BBQ joint.

The pork rub isn't just great for Dutch oven BBQ pulled pork, either. It also adds amazing flavor to Apple Smoked Pork Chops and Air Fryer Thin Pork Chops. 

What is the Best Cut of Pork for Pulled Pork?

For the best pulled pork, I prefer to use pork butt, also known as Boston butt. It has a higher fat content than other cuts, making it ideal for low and slow braising, because the fat breaks down, creating juicy, tender, flavorful meat.

If you can't find pork butt, pork shoulder makes a good alternative. It's not quite as fatty but is more similar to pork butt than other pork cuts, offering enough fat to still be tender and juicy. Avoid lean cuts of pork, such as pork roast, pork loin, or pork chops, as they tend to become tough and dry once braised.

Ingredients You'll Need

• Pork. Use a 5-6 pound pork butt or pork shoulder for this recipe. Look for good marbling throughout the meat, which creates more tender, flavorful pulled pork. Don't mistakenly buy pork loin, which is a different, leaner cut of meat. If needed, a bone-in picnic roast can be used - just trim the meat away from the bone before cooking.
• Olive Oil. Or avocado oil to help the dry rub stick and create a beautiful crust.
• Pork Dry Rub. Use my Homemade Pork Rub, combining brown sugar, paprika, onion powder, garlic powder, chili powder, dry mustard powder, kosher salt, and black pepper. For a little extra depth, try adding a dash of cumin, too. Or, use a store-bought blend.
• Chicken Broth and Apple Cider Vinegar. These form the base of the braising liquid, acting as a tenderizer and infusing the meat with a sweet, savory, slightly tangy taste.
• BBQ Sauce. I prefer a sweet and tangy sauce made with ketchup and Worcestershire sauce, but any store-bought or homemade brand will work. The best sauce is always the one you prefer. Save leftovers to make Air Fryer BBQ Chicken Thighs or Smoked Beef Back Ribs, too.
• Onion and Garlic. Aromatics, these add a deep, sweet, and savory base to the sauce.

Full ingredient amounts are included in the printable recipe card below.

How to Make this BBQ Pulled Pork Dutch Oven Recipe

Step-by-Step Instructions

Trim any excess fat from the pork, leaving about a ¼-inch layer on the shoulder. This adds moisture, preventing the pork from drying out.

Pat the meat dry with paper towels. Then, whisk the seasoning rub ingredients in a small bowl. Spread the rub generously on all sides of the pork, using your hands to press the spices into the meat.

Sear the pork in hot oil in a Dutch oven over medium-high heat, making sure a deep, dark crust forms on all sides. Then, transfer the pork to a plate.

In the same pot, sauté the sliced onion and minced garlic cloves, using a wooden spoon to scrape up any browned bits from the bottom. These add so much flavor to the dish!

Add chicken broth, barbecue sauce, and apple cider vinegar to the pot, and bring the liquid to a gentle simmer.

Return the pork to the pot. TIP: Make sure to include any juices from the plate, too. Place a tight-fitting lid on the pot, and braise in a preheated oven until the meat is tender, flipping it once halfway through.

Let the pork rest covered at room temperature. Then, shred the pork, and toss the shredded pork with the pan juices before serving.

Storage and Reheating

Refrigerator: Store leftovers with the juices in an airtight container for up to 4 days.

Freezer: Portion the meat with some of the juices in freezer bags, and freeze for up to 3 months.

Reheat: Thaw frozen Dutch oven pulled pork in the fridge overnight. Then, reheat covered in the oven between 250-300°F for 20-30 minutes or until warmed through. Add extra BBQ sauce as needed.

Can I make BBQ pulled pork in the slow cooker?

Yes, to transform this Dutch oven pulled pork recipe into a slow cooker recipe, start by seasoning and searing the pork as usual. Then, transfer the meat to a large slow cooker, along with the braising liquid, onion, and garlic.

Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours or until the pork is fork-tender and shreds easily with a fork. Then, transfer the pork to a plate, and let it rest for 15-20 minutes. Shred the pork and return it to the slow cooker, tossing it with the cooking juices. This method works great for large batches when feeding a crowd.

What's the best way to shred pulled pork?

I find that the easiest way to shred pulled pork is to gently pull it apart with two forks while it's still warm. For faster shredding, try using a hand mixer or a stand mixer fitted with a paddle attachment.

Can I make pulled pork on a smoker?

Yes! This Dutch oven pulled pork recipe adapts well to the smoker. Season the pork with the dry rub, and smoke it at 250°F until the internal temperature reaches about 165°F. Then, transfer the pork to a Dutch oven with the braising liquid, cover, and return it to the smoker (or oven) to finish cooking until tender. This gives you the best of both worlds, creating smoky flavor with a fall-apart braised texture. I provide more details with expert tips in my Smoked Pork Butt recipe.