Dutch Oven Pulled Pork

This dutch oven pulled pork is slow-cooked until it's incredibly moist and tender. Every bite is juicy and fall-apart delicious, making it perfect for sandwiches, tacos, or serving it with your favorite comfort-food sides.

Oven Cooked Pulled Pork

If you don't own a smoker, or if you're like me and your husband usually handles the smoking but isn't always around to do it, having an oven pulled pork recipe is a game changer!

This pulled pork recipe is made in a dutch oven and is SUPER tasty and moist. Both of my boys ate two pork sandwiches and asked for more! (And one is very picky!)

It's easy to make, freezer-friendly, and versatile. In other words, it checks all the boxes! Use it for tacos, burrito bowls, sandwiches, or just slathered in BBQ sauce. It's good ALL the ways!

(Check out my dutch oven pot roast too!)

Key Ingredients

• Boston butt - AKA pork shoulder, this cut is well-marbled with fat, making it the perfect choice for tender, juicy pulled pork. As it cooks low and slow, the meat becomes super flavorful and falls apart with ease. I like to trim the fat cap so the meat is tender but not greasy.
• Brown sugar - Just enough to add a good caramelization when you sear the meat and a subtle sweetness.
• Spices - I find paprika, garlic powder, onion powder, oregano, and pepper to be the perfect spice combo. Feel free to switch it up if you want!
• Vegetable stock - Chicken stock works great too!
• Olive oil - A generous drizzle of olive oil is used to coat the Dutch oven before searing the pork. It creates a rich, golden-brown crust, adding depth of flavor before the meat slow cooks until tender.

How to Cook Pulled Pork in the Oven

Before you start, preheat the oven to 300 degrees Fahrenheit (low and slow!)

• Cut the pork into large chunks, then trim off the fat cap. While you can leave it on, I like to remove it because the pork has plenty of marbling to stay juicy and tender on its own. In my experience, leaving the fat cap on made the finished pulled pork a bit too greasy.

• Season the pork. Mix all the spices and brown sugar together, then dump it onto the meat. Use clean hands or a large spoon to stir until all the meat is evenly coated with spices.

• Sear the meat in the dutch oven. Add a generous amount of olive oil, making sure the bottom of the pot is fully coated. This creates a barrier between the meat and the hot surface, helping prevent the seasoning from burning while allowing the pork to develop a deep, flavorful crust.

• Add the caramelized meat back into the dutch oven with the stock and cover with a lid.

• Let the meat cook in the oven for 4 hours. The long cooking time is what transforms Boston butt into tender, fall-apart pulled pork. Slow cooking gives the connective tissue time to break down and allows the fat and juices to fully flavor the meat.

• Shred the meat with two large forks or a shredded. It should be so tender it should easily fall apart as you shred it.

Expert Tips

• Trim off the fat cap before cooking. I've made this pulled pork both ways, leaving the fat cap on and removing it, and I prefer trimming it off. The pork shoulder has plenty of marbling to keep the meat juicy and tender, and leaving the fat cap on can make the finished dish feel a little bit greasy.
• Don't skimp on the olive oil. If encourages caramelization and prevents the seasoning from burning too quickly.
• If you want the smoke flavor you get from smoking pulled pork, add 1 to 2 teaspoons of liquid smoke with the vegetable stock.
• You don't need more vegetable stock! if you add more, the pork will be too liquid-y in the end!

Storage & Make-Ahead

• Store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave!
• Pulled pork is one of our favorite things to freeze! It's so easy to reheat it and it tastes good with everything.
• Freeze leftover pork in a zip-top freezer bag, pressing out as much air as possible before sealing to help prevent freezer burn. You can also store it in an airtight, freezer-safe container for longer storage.
• Thaw the frozen pork in the fridge overnight or in a pot with a little bit of vegetable stock over medium-low heat.

How to Shred Pulled Pork

I like to do it the old fashioned way and it's not just because it's satisfying!

• With two forks - It's very easy to use two forks for this recipe. The pork is already cut into hunks and they just fall apart when pierced!
• With barbecue claws - I don't personally have a pair because I don't like uni-taskers in the kitchen, but I know people love them!
• With a stand mixer (Do not recommend) - The reason I don't use a mixer is twofold - more mess to clean and it shreds the meat too finely. If you don't mind these reasons, go for it!

Sides for Pulled Pork

You can serve any sides you like, but I'm partial to these gouda and kale mashed potatoes, roasted potatoes and asparagus, and these maple glazed carrots!

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