Dutch Oven Pulled Pork

If you’re looking for a comforting, melt-in-your-mouth pulled pork recipe, look no further than your Dutch oven. This versatile pot is the perfect tool for slow-cooking tender, flavorful pork that falls apart with just a fork. Whether you’re preparing a family dinner, feeding a crowd, or meal prepping for the week, Dutch oven pulled pork is an easy and delicious option.

Why Use a Dutch Oven for Pulled Pork?

Dutch Oven vs. Slow Cooker

You might be wondering, why use a Dutch oven instead of a slow cooker? The answer lies in the flavor and texture.

Unlike a slow cooker, a Dutch oven allows you to sear the meat before slow cooking, locking in the most delicious flavors. Additionally, the even heat distribution of cast iron ensures that your pork cooks to perfection.

The convivence of a slow cooker is nice. But if I’m at home during the day and able to keep an eye on the oven, there’s really not anymore effort that goes into this Dutch oven pulled pork recipe than if I was to just throw it in a slow cooker.

Dutch Oven vs. Smoker

The best pulled pork recipes are generally attributed to recipes that involve slowly smoking the pork in some sort of smoker. While I do agree that the flavor of smoked pork is just too hard to beat, it’s not always so convenient.

We have two smokers; an offset smoker and an electric smoker. The offset smoker is great for larger pieces of meat, like smoking a whole turkey. We generally use it for anything that is too large to fit in our 30-inch electric smoker.

For just about everything else, we’ll use the electric smoker. It’s just so simple; set the time and temperature and boom, it’s ready. Of course keeping an eye on it is still a must. But, there’s no worry on if the temperature is staying consistent.

However, using the electric smoker in the colder months of winter is not ideal. I find that it’s too difficult to keep the temperature regulated.

How to Choose a Cut of Meat for Pulled Pork

When making Dutch oven pulled pork, choosing the right cut of meat is key to achieving tender, flavorful results.

The best option is a pork shoulder, also known as pork butt or Boston butt, because it has the perfect balance of fat and connective tissue that breaks down during slow cooking, resulting in juicy, fall-apart meat.

You want to look for a piece of meat that has a generous amount of marbling.

Bone-in or Bone Out?

You can use either for this recipe, honestly. I used a bone-in pork shoulder. We raise our own pork here on the homestead, and when we have it processed that’s just how the butcher leaves it.

Using a bone-in shoulder is a little more time consuming during the preparation of this recipe, but I don’t mind it. All you need to do is to cut (very carefully) around the bone and then cut up the meat into large chunks, as I specify in the recipe card below. You’ll still be left with a little meat on the bone; go ahead and braise it too and throw it into the pot to cook with the rest! The meat will fall off the bone and wont go to waste.

Using a boneless pork shoulder will save a little time and won’t involve as much prep.

What You’ll Need to make Dutch Oven Pulled Pork

You’ll need the following ingredients:

Pork- The directions and ingredients for this recipe are for a 4 pound pork shoulder roast.

Oil- Any neutral oil works with this process. You just want to make sure that whatever you use has a high smoke point.

Salt- I use sea salt in most of my recipes. My favorite is Redmond’s Real salt. If you use regular table salt, I would lessen the amount of salt used.

Pepper- Ground black pepper is what is used. I have also used coarse ground black pepper too.

Paprika- Regular Sweet paprika is just fine to use, but I prefer to use smoked paprika to help achieve a delicious smoked flavor.

Cumin

Ground Mustard- This is ground mustard seed. Make sure that you use ground, and not the actual seeds!

Brown Sugar- Light brown sugar

Liquid Smoke- Liquid smoke is a concentrated flavoring made by condensing real wood smoke into liquid form, adding a smoky depth to foods without actual smoking. You can find it in the condiment section of the grocery store. It will also come in different varieties. I usually get the hickory smoked.

Apple Juice- You’ll need 1/2 cup of apple juice. You can also use water instead if you prefer.

How to Make Pulled Pork in a Dutch Oven

Step 1.

Add all of the spices, along with brown sugar, to a bowl. Mix together to combine. You want to make sure everything is mixed well, so that when you add the seasonings to the pork everything is well distributed.

Use a small whisk to help break up any clumps.

Step 2.

Add the chunks of pork shoulder into a large bowl.

Sprinkle the seasoning mix over the pork.

Toss until each piece of meat is evenly coated with seasoning mix.

Step 3.

Heat the olive oil, or whichever oil you prefer, in a large Dutch oven over medium heat. Once the oil is hot and shimmering, add a few pieces of the pork.

Make sure that you don’t over crowd the pot. You will need to cook the meat in batches

Cook on each side for about 3-4 minutes, until you start to get a browned crust.

Remove the meat and add to a large plate or platter and continue the process with the remaining meat.

Step 4.

Once all of the meat is seared, add the apple juice and liquid smoke to Dutch oven. Use a wooden spoon to scrape up any browned bits.

Add the seared pork chunks back to the pot and cover with a lid.

Place into the preheated 225 degree F oven and bake for 4 hours.

Step 5.

Once you’ve cooked the pork for 4 hours, it should easily shred when you pierce it with a fork. If you want to get precise, the internal temperature should read 200-205 degrees. But you’ll know its ready if it shreds easily.

Remove the meat to a large platter or a sheet pan and shred the meat using two forks.

Discard all but 1 cup of the liquid from the Dutch oven. Return the shredded meat back to the pot and toss in the reserved liquid.

Do I need to add more liquid?

No! I know that 1/2 cup of liquid doesn’t seem like enough, but it is. As the pork cooks, it will release plenty of natural juices. By the time the pork is done it will be swimming in juices!