Dutch Oven BBQ Pulled Pork

BBQ braised Dutch oven pulled pork, shredded and tossed in rich barbecue sauce inside a cast iron pot.

5 from 2 votes

This Dutch oven pulled pork recipe creates tender, juicy pork shoulder by searing first, then slow-braising in a flavorful BBQ sauce until it shreds easily. It's an easy way to make pulled pork without a smoker.

Prep Time20

Cook Time3 30

Total Time3 50

Course: Main Course

Cuisine: American

Servings: servings

Calories: 406kcal

Author: Jeri Walker

Ingredients

For the Pork

5-6 pound boneless pork shoulder (pork butt)
2 tablespoons olive oil (or avocado oil)
½ cup pork rub *recipe below

Pork Rub

3 tablespoons brown sugar
1⅓ tablespoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons dry mustard powder
2 teaspoons kosher salt
½ teaspoon black pepper

For the Braising Liquid

1 medium onion (peeled and sliced)
6-7 garlic cloves (minced)
1 cup chicken broth
½ cup BBQ sauce (plus more for serving)
1 tablespoon apple cider vinegar

Instructions

Preheat and Prep: Preheat your oven to 300°F. Trim excess hard fat from the 5-6 lb pork shoulder, leaving about ¼-inch for moisture. Pat dry with paper towels. Mix your rub ingredients in a small bowl. Coat the pork generously on all sides with the entire mixture (approx. ½ cup), pressing the spices into the meat with your hands.
The Sear: Heat 2 tablespoon olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the pork and sear for 3-4 minutes per side until a deep, dark crust forms. Transfer the pork to a plate.
Sauté Aromatics: Add the sliced onion and 6-7 minced garlic cloves to the same pot. Cook for 2-3 minutes, using a wooden spoon to scrape up the browned bits (the flavor!) from the bottom of the pot.
Build the Braise: Pour in 1 cup chicken broth, ½ cup BBQ sauce, and 1 tablespoon apple cider vinegar. Stir to combine and bring to a gentle simmer.
Slow Cook: Return the pork (and any juices from the plate) to the pot. The liquid should reach about halfway up the meat. If your pot is extra wide and the liquid is shallow, add another ½ cup of broth. Cover with a tight-fitting lid and braise in the oven for 3 to 3½ hours, flipping the meat over halfway through.
Temp and Shred: The pork is done when the internal temp reaches 200°F-203°F and it shreds easily with a fork. Remove the meat from the oven and let it rest, covered, for 20 minutes. Shred the meat with two forks, then stir it back into the juices to stay moist.

Notes

The "Tender" Secret: If the pork feels tough or won't shred, it hasn't reached the temperature where the connective tissue melts. Simply put the lid back on and cook for another 20-30 minutes.
Make-Ahead: This is a great meal for crowds because you can shred it a day early and reheat it in its own juices.
Serving Ideas: Pile high on Air Buns with Miracle Whip Coleslaw, or serve alongside Smoked Baked Beans and Smoked Corn on the Cob.
Storage: Store leftovers with the juices in an airtight container for up to 4 days or in the freezer for up to 3 months.

Nutrition