Dutch Oven Pulled Pork
This Dutch oven method delivers incredibly tender pulled pork perfect for sandwiches, tacos, or piling high on a plate! Searing first builds amazing flavor before the low-and-slow braise does the heavy lifting.
Ingredients:
- 1 (3 lb) boneless pork shoulder (Boston butt)
- 1-2 tbsp canola oil
- 2 tbsp brown sugar
- 1 tbsp paprika
- 2 tsp kosher Salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 large onion, chopped into 1/2 inch rings
- 3-4 cloves garlic, smashed
- 1 cup chicken broth
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 bottle (15 oz) your favorite BBQ sauce
Instructions:
Preheat your oven to 290ºF convection. Pat the pork shoulder dry and trim the excess fat cap if desired, leaving about 1/4 inch. Combine all the rub ingredients (brown sugar through optional cayenne) and rub generously all over the pork shoulder. For best flavor, leave it uncovered in the fridge overnight.
Heat oil in a Dutch oven over medium-high heat on the stovetop. Sear the pork on all sides until deeply browned, about 3-5 minutes per side. Remove the pork and set it aside. Add chopped onion to the pot and cook for 7-8 minutes until softened, scraping up the browned bits. Add smashed garlic and cook for 4-5 minutes more until fragrant.
Pour in the apple cider vinegar, scraping the bottom of the pot. Add chicken broth and water, stirring to combine. (The apple cider vinegar might smell a little sharp as it burns off — that’s normal!) Return the pork to the Dutch oven. The liquid should come about halfway up the pork. Bring everything to a simmer on the stovetop, then cover tightly with the lid and transfer to the preheated oven.
Braise for 4-5 hours, but after 3 hours, remove the lid to let the top of the pork caramelize and the juices concentrate. The pork is done when it’s fork-tender (it should shred easily) and the internal temperature reaches around 200ºF. Start checking for tenderness around the 3-hour mark.
Remove the pork to a large bowl or cutting board. Tent it loosely with foil and rest for 15-20 minutes. If you’d like, skim some fat off the cooking liquid. Use two forks to shred the pork, discarding any large pieces of fat. Add the shredded pork back to the pot with the juices, or place it in a separate bowl. Pour over your favorite BBQ sauce and stir to combine, adding a bit more cooking liquid if needed for extra moisture.
Serve piled high on toasted buns with coleslaw, stuffed into tacos, or alongside your favorite sides. Enjoy!