Dutch Oven Pulled Pork
Learn how to make the most tender and flavorful Dutch Oven Pulled Pork with my easy step-by-step directions! This is the ultimate one-pot meal—just sear, braise, and let the oven do the work. The result? Juicy, fall-apart pulled pork that’s packed with rich, savory flavor.
Ingredients
- 4 ½-5 pounds pork shoulder trimmed and cut into 6 equal pieces
- 2 tablespoons olive oil
- 1 medium onion large diced
- 3 cloves garlic smashed
Spice Rub
- 1 ½ teaspoons salt
- ¾ teaspoon pepper or to taste
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chipotle powder or cayenne
- 1 ½ teaspoons cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground mustard
Braising Liquid
- 1 cup water
- 2 cups ketchup
- ¼ cup light brown sugar
- ½ cup apple cider vinegar
- 2 tablespoons prepared mustard
- 2 tablespoons molasses
- 2 tablespoons worcestershire sauce
- 2 tablespoons fresh lemon juice
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 300°F and arrange the rack to the bottom position.
- In a small bowl mix together the spices for the spice rub. Pat the pork dry and rub the spice mix all over the pieces.
- Heat oil in a Dutch oven over medium-high heat. Sear each piece of pork on all sides until golden brown. Remove from the pot and set aside.
- Reduce the heat to medium and add diced onions and smashed garlic to the pot. Sauté for 2-3 minutes, scraping up the flavorful bits from the bottom. Now add in all of the braising ingredients. Stir well.
- Return the pork to the Dutch oven, cover, and place in the preheated oven. Cook for 3 to 3 ½ hours or until the meat is fall-apart tender.
- Remove the pork from the pot and let it rest for 10 minutes before shredding. Serve with the braising liquid for extra flavor! Enjoy!
Notes
- Let it rest – Allowing the meat to sit before shredding helps retain its juices.
- Use the braising liquid – The sauce is packed with flavor—don’t let it go to waste! Drizzle it over the pulled pork or serve it on the side for dipping.
- Storing Pulled Pork - Pulled pork stores well and tastes even better the next day. Keep it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Tried this recipe?Let us know how it was!