This dutch oven pulled pork recipe is cooked to perfection and is great for any season. It’s both warming on a winter’s day and delicious at a summer picnic. This crowd-pleaser can be served in a variety of ways. Any time of year!
Slow cooking in a 300°F oven is the secret to making pork shoulder melt-in-your-mouth tender. A dutch oven is a perfect cooking vessel, working for both the stovetop searing and the slow 3-hour bake.
This pulled pork recipe works great on a game day. You can get the meat in the oven before the game starts, take in the game with the family, and then be ready to feed the hungry crowd a few hours later.
Also, try my Pork Loin Roast with a glaze to die for.
Why you will love this recipe
This pulled pork recipe is easy to follow, and with a few simple ingredients, you’ll be able to make delicious pulled pork every time.
The pork is locally sourced and slow-cooked until it becomes tender and falls apart—perfect for piling high on top of your favorite buns.
Add some of your favorite BBQ sauce, and you’ve got a dinner that’s sure to please the whole family.
HOW TO MAKE PULLED PORK IN A DUTCH OVEN
Preheat your oven to 300°F.
First, you will use your dutch oven on the stovetop to brown the meat. So add the cooking oil and warm your dutch oven over medium heat while you prepare the pork shoulder for browning.
Next, prepare the spice rub. Combine the spices in a small bowl, mixing well. Include the liquid smoke, pink salt, brown sugar, paprika, pepper, and cumin. For exact measurements, see the recipe card below.
Rub this mixture into the pork shoulder. This combination of spice rub ingredients gives pulled pork its distinctive bbq flavor.
Once the oil is hot, sear the meat on all sides, about 3 minutes per side. Sear both ends as well so that all the meat’s surfaces are browned.
Then add the apple cider vinegar and apple juice to the dutch oven. Cover the dutch oven and pop it into the preheated oven. Bake for 3 hours.
After 3 hours of slow cooking, check that the meat is tender. If the meat has reached an internal temperature of 175°F, it’s done!
Once the meat has cooled down enough to handle, it’s time to “pull” your pork. Use 2 forks to shred the meat, just as you would if you were making shredded chicken.
Pulled pork is perfect for placing in a sandwich or “porking” up a dish of nachos.
SERVING SUGGESTIONS FOR DUTCH OVEN BBQ PULLED PORK
Serve on a bun with crunchy slaw for a hearty meal
Pulled pork is a naturally savory dish. Serve it on a fresh roll with slaw to balance out the spices and contrast the flavors in the pork.
To make this slaw, use red and green cabbage, apples, carrots, cider vinegar, mayonnaise, and sugar. Include jalapenos if your crowd likes its food to bite back!
Combine all ingredients together in a bowl and mix until everything is evenly distributed. Enjoy with a side of baked beans for a complete meal.
Serve over crispy tortilla chips for a Game Day delight
Enjoy game day with this delicious twist on classic nachos. Start with crispy tortilla chips. Top with slow-cooked pork, your favorite chopped nacho vegetables, and cheese.
The savory pulled pork, crispy chips, and melty cheese makes for an unforgettable taste. Your guests will be impressed!
Storing and Reheating
Do you have leftovers? Store your dutch oven pulled pork in a sealed container and place it in the refrigerator.
It should keep for three to four days in the refrigerator.
When reheating your pulled pork, preheat your oven to 300°F and bake for about 30 minutes covered or until heated through.
Why use a dutch oven for this recipe?
The dutch oven is a great choice when making pulled pork. You can brown the meat on your stovetop and bake it in the oven with just one cooking vessel!
The Dutch oven maintains moisture and heats better than other cooking pans, ensuring that your pulled pork is cooked, juicy, delicious, and mouthwateringly tender.
More dutch oven recipes you will love!
- Braised Pork Loin Roast
- Pot roast with gravy
- Pulled BBQ Venison
- Venison sirloin tip roast
- Oven-baked brisket
- Pork bone soup
- The secret to boiling chicken thighs
Dutch Oven Pulled Pork
- This pulled pork recipe made in a dutch oven is great for any season. It's both warming on a winter's day and delicious at a summer picnic. This crowd pleaser can be served in a variety of ways. Any time of year!
- 3 lb pork shoulder
- 2 tablespoons of cooking oil
- 1/4 cup of apple cider vinegar
- 3/4 cup of apple juice
- 3 tablespoons of liquid smoke
- 1 1/2 teaspoons of pink salt
- 1 tablespoon of brown sugar
- 1 teaspoon of paprika
- 1/2 teaspoon of pepper
- 1/2 teaspoon of cumin
- Preheat oven to 300°F.
- Combine the spices in a small bowl and mix.
- Rub the seasoning onto all sides of the pork shoulder.
- Heat the dutch oven on the stovetop over medium heat with the cooking oil.
- Sear the meat on all sides, including both ends, about 3 minutes per side.
- Add apple cider vinegar and juice to the dutch oven, cover, and bake for 3 hours.
- Check meat for tenderness, and remove it from the oven (at 175° internal temp).
- Once it has cooled down enough to handle, use 2 forks to shred the meat.