Dutch Oven Pulled Pork Recipe

A bowl of pulled pork garnished with fresh cilantro, jalapeños, and lime wedges.

5 from 2 votes

Dutch Oven Pulled Pork Recipe

This Dutch oven pulled pork is everything you want from a slow-cooked meat dish - deeply flavored, incredibly tender, and falling apart with the lightest touch of a fork. Rubbed in a smoky spice blend, seared until golden, then braised low and slow in beer and chicken broth until perfectly juicy. It's the kind of recipe that fills your kitchen with an incredible smell and delivers every single time.

Prep Time40

Cook Time4 10

Total Time4 50

Course: Dinner

Cuisine: American

Keyword: Dutch oven recipes, Pulled pork

Servings: servings

Calories: 251kcal

Author: Anna

Equipment

Dutch oven (4qt/4lt)

Ingredients

2.5 lb (1.2 kg) pork butt or pork shoulder boneless, fat trimmed
1 large shallot peeled and cut in half
4 cloves garlic peeled and smashed
½ cup 120ml chicken broth or 1 cube of chicken stock and ½ cup of water
12 fl oz (330ml) beer lager style
Olive oil for frying

Dry rub

1 tablespoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoon salt

Instructions

In a small mixing bowl, combine the dry rub ingredients.
Take the pork shoulder, rub with the dry rub mixture, and leave to marinate for 30 minutes at room temperature.
Preheat the oven to 150C (300F).
Heat the olive oil in a Dutch oven (4qt/4 liters) over medium-high heat and brown the pork on each side.
To the same Dutch oven, add extra oil if needed and the shallot and garlic. Pour the beer and chicken broth in, cover with a lid, and place in the preheated oven for 3–4 hours or until the meat pulls apart easily.
Remove the meat from the Dutch oven onto a plate and shred it using two forks.
Pour the liquids from the Dutch oven through a sieve into a bowl to remove the shallot and garlic. Pour them back in and add the shredded pork.
Cook on the stovetop until the pork is juicy and the liquids are significantly reduced. At this point you can add BBQ sauce if desired, cook for a couple of minutes, and remove from the heat. Serve hot.

Video

Notes

Store in an airtight container in the fridge for up to 4 days.

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 2 months. Thaw overnight in the fridge and reheat gently before serving.

Nutrition