Dutch oven pulled pork recipe

When it comes to pulled pork, not all cuts are created equal. You need a cut with enough fat and connective tissue to break down during the long braise and turn into something tender and juicy rather than dry and stringy.

Pork butt (also called Boston butt) is the go-to cut for pulled pork and the one used in this recipe. Despite the name, it actually comes from the upper shoulder of the pig. It has a generous amount of fat marbling and connective tissue that slowly melts during cooking, keeping the meat incredibly moist and giving you that signature pull-apart texture. It's widely available, usually affordable, and consistently delivers great results.

Pork shoulder (also called picnic shoulder) comes from the lower part of the shoulder and is very similar to pork butt. It has slightly more connective tissue and a bit less fat marbling, but works just as well for pulled pork. The two cuts are often used interchangeably and you'll see them labeled differently depending on where you shop.

What to avoid: Leaner cuts like pork loin or pork tenderloin are not suitable for this recipe. They don't have enough fat or connective tissue to survive a long braise without drying out. Save those cuts for quicker cooking methods.

Bone-in vs boneless: Both work well. Bone-in can add a little extra flavor to the braising liquid, but boneless is easier to handle, easier to shred, and more practical for most home cooks. Either way, the results will be delicious.

Ingredients You Will Need

Pork butt or pork shoulder: I use boneless pork butt to make this easy pulled pork recipe.

Shallot: Adds a mild, sweet depth to the braising liquid as the pork cooks. It gets strained out at the end so you just get the flavor without the texture.

Garlic: Smashed cloves infuse the braising liquid with a gentle, savory aroma during the long cook time.

Chicken broth: Forms the base of the braising liquid and keeps the pork moist throughout the cooking process. A chicken stock cube dissolved in water works just as well.

Beer: This is the secret ingredient. A light lager adds a subtle malty depth to the braising liquid that you just can't get from broth alone. 

Olive oil: For searing the pork before it goes in the oven. Don't skip the sear - it builds a deep, caramelized crust that adds enormous flavor to the final dish.

For the Dry Rub

Smoked paprika: The backbone of the rub. Adds a deep, smoky flavor that pairs beautifully with pork. If you want extra smoky flavor, add ½ teaspoon of liquid smoke.

Onion powder and garlic powder: Add savory depth to the crust without burning the way fresh onion and garlic would during searing.

Ground cumin: Brings a warm, earthy note that rounds out the spice blend.

Chili powder: Adds a gentle heat and complexity to the rub. Alternatively, you can use cayenne pepper or black pepper.

Salt: Seasons the meat all the way through and helps form a good crust during searing.

Make the spice rub: Combine all the dry rub ingredients in a small bowl. Rub the mixture all over the pork and leave to marinate for 30 minutes at room temperature.

Sear the pork: Heat olive oil in a Dutch oven over medium-high heat and brown the pork on each side until a deep golden crust forms.

Braise: Add the shallot and garlic to the Dutch oven, pour in the beer and chicken broth, cover with a lid, and braise in the oven at 150C (300F) for 3-4 hours until the meat pulls apart easily.

Shred: Remove the pork onto a plate and shred using two forks.

Reduce: Strain the braising liquid back into the pot, add the shredded pork, and cook on the stovetop until juicy and the liquid has significantly reduced. Add BBQ sauce if desired, cook for a couple of minutes, and serve hot.

Don't skip the sear. Browning the pork on all sides before it goes in the oven is one of the most important steps in this recipe. It creates a flavorful crust through the Maillard reaction that adds enormous depth to the final dish and the braising liquid. Take your time and get a good, even brown on every side.

Low and slow is the key. The long braise at 150C (300F) is what transforms a tough cut into something melt-in-your-mouth tender. Don't rush it! Check at the 3-hour mark but don't be surprised if it needs the full 4 hours.

Reduce the braising liquid. Once the pork is shredded and the liquid is strained and returned to the pot, cooking it down on the stovetop concentrates all those flavors and coats every strand of pork in a rich, glossy sauce. Don't skip this step, it takes the dish from good to great.

Add BBQ sauce at the end if you like. Stirring in BBQ sauce at the very end is entirely optional, but it adds a sticky sweetness that works really well if you're serving the pulled pork in sandwiches or buns.

Classic BBQ: Stir in your favorite barbecue sauce at the end of the stovetop reduction for a sticky, smoky, sweet finish. This is the most crowd-pleasing version and works especially well in sandwiches and sliders.

Spicy: Add a teaspoon of cayenne pepper to the dry rub and throw a couple of dried chili peppers into the braising liquid along with the beer and broth. Finish with a drizzle of hot sauce when serving.

Asian-inspired: Swap the beer for a mix of soy sauce, rice wine, and a splash of sesame oil. Add a thumb of fresh ginger and a star anise to the braising liquid. The result is a deeply savory, slightly sweet pulled pork that works beautifully over steamed rice.

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Make sure to store it with the braising juices to keep it moist. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it looks dry.

To freeze, let the pulled pork cool completely, then store in an airtight container or freezer bag with some of the juices for up to 3 months. Thaw overnight in the fridge and reheat gently before serving.