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 alongside your favorite comfort-food sides.
Equipment
- large dutch oven
Ingredients
- 4 pound boneless boston butt
- 2 tablespoons brown sugar
- 1½ teaspoons kosher salt
- 2 teaspoons paprika
- 1½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon ground pepper
- ¾ cup vegetable stock
- olive oil for the skillet
Instructions
- Preheat oven to 300 degrees Fahrenheit.
- Trim the fat cap off of the meat. Cut the Boston butt into 3-inch hunks. Transfer the hunks to a very large bowl with room for tossing.
- In a medium bowl, combine all the spices. Dump the spices onto the meat and toss them around in it until all of the meat is evenly coated.
- Heat a large dutch oven over medium-high heat, add enough olive oil to coat the bottom of the pan. Transfer 4 hunks of the meat to the hot skillet and sear all sides to caramelize them.
- Transfer the meat to a plate and repeat with the remaining hunks of meat.
- Remove the dutch oven from the heat. Place the caramelized meat back into the dutch oven and add the vegetable stock.
- Cover the dutch oven with the lid and place it into the oven. Let it cook for 4 hours.
- Remove the pot from the oven and uncover. Use a fork to shred the meat. Serve warm with barbecue sauce.
Nutrition
Calories: 421kcalCarbohydrates: 5gProtein: 57gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 181mgSodium: 316mgPotassium: 1051mgFiber: 0.3gSugar: 4gVitamin A: 121IUVitamin C: 2mgCalcium: 54mgIron: 4mg
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