Looking for the perfect Easy Pulled Pork Recipe? If you're in the mood for a pulled pork sandwich this barbecue season, we'll show you how easy it is to make! This simple recipe utilizes a slow cooking process to yield tender, juicy meat. It has so much flavor and is made in a large dutch oven!
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This recipe is made in an enameled cast iron dutch oven and yields tender meat after a long time of cooking low and slow in the oven. It's a great option for cookouts when you don't have a smoker or grill.
This is the best pulled pork recipe! It yields a big batch, and is full of smoky flavor, along with some spice, and sweetness! It's perfect for pulled pork sandwiches topped with some coleslaw, pickles, and your favorite bbq sauce.
Looking for more perfect summer bbq recipes? Try these grilled shrimp and sausage skewers, these corn ribs, or this creamy pasta salad!
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❤️Why you'll love this
- Simple ingredients. Everything needed for this recipe is either a pantry staple or can be found at grocery stores nationwide.
- No special equipment needed. All you need is a dutch oven, that's it! Doesn't get easier than that.
- Packed with flavor. Sweet, spicy, savory, and smoky, it's everything!
- The best way to transform an inexpensive cut of meat. Cooking the meat low and slow will lead to tender, juicy pork with tons of flavor. It's a win-win!
- Suits multiple diet types. This recipe is naturally gluten-free and dairy free. It can also be made sugar-free and keto-friendly with one simple swap.
🐖Ingredients
Here are the ingredients needed for this recipe. You can find the full quantities and nutrition facts in the recipe card.
- Pork butt - You can also use pork roast or boneless pork shoulder which is also known as a "picnic shoulder". Any of these cuts would work. We opted for pork butt.
- Dry rub seasonings - Aside from the basics of kosher salt and coarse ground black pepper, we use a mixture of garlic powder, onion powder, smoked paprika, chili powder, cayenne pepper, and ground mustard.
- Brown sugar
- Avocado or olive oil - To use to sear the pork and cook the onions before braising.
- Onion
- Liquid smoke - Optional, but a very good and easy way to add a smoky flavor to the meat.
- Apple cider vinegar - To add some acidity. This will help tenderize the meat.
- Beer
- Worcestershire sauce - For depth of flavor.
Substitutions and Variations
- Swap out the beer for another braising liquid. You could also use chicken broth or stock, whiskey, Coca-Cola, apple juice, or even Dr. Pepper for added sweetness and flavor. If none of these sound appealing to you, just use some water. Basically, you need enough liquid to help tenderize the meat while it braises slowly.
- Make this recipe keto friendly and sugar free. Make sure to use a low carb beer or alternative, plus a brown sugar replacement .(affiliate link) We also have a keto bbq sauce recipe, and keto coleslaw recipe to top it all off!
- Spicier. Add more spices like cayenne and chili powder.
- Sweeter. Add more brown sugar, and/or replace the beer with your favorite soda, like Coca-Cola.
📖Instructions
🔪Prep work
- Use a paper towel to dry off the pork very well before seasoning.
- Preheat the oven to 300°F.
- Thinly slice onions and set aside.
In a small bowl, create a bbq seasoning rub by combining all dry seasonings and brown sugar replacement.
Season the pork butt generously on all sides. (Image 1) If there are any spices left over, reserve them for later.
Heat a Dutch oven over medium-high heat. Once hot, add some of the avocado oil and the pork butt and sear on all sides until browned, about 2-3 minutes per side. (Image 2) Once browned on all sides, remove and set aside on a plate.
Add more avocado oil to the Dutch oven, followed by the onion. Season with salt.
Cook until softened and translucent, about 5 minutes, scraping the bottom of the pan every so often. Then add the beer and apple cider vinegar. (Image 3)
Now add the liquid smoke, and Worcestershire sauce. (Image 4)
✨Pro tip: Make sure to scrape the bottom of the pan to get any browned bits off the bottom, this will add lots of flavor to the braising liquid.
Now, add the remaining seasoning blend (if there is any leftover from earlier) (Image 5).
Add the pork butt back into the Dutch oven, and ladle with the liquid. (Image 6) Cover with the lid, and add to the oven, cooking for 3-4 hours until it's super tender.
After about 3-4 hours, the pork will be nice and tender. (Image 7) Let the pork rest for about 10 minutes to seal in the juices, and if desired, remove some of the liquid from the Dutch oven.
Shred with forks or tongs after resting. (Image 8)
Serve with your favorite buns, and whatever toppings you like, including coleslaw, pickles, and bbq sauce. Enjoy!
✨Tips & Tricks
- Don't trim the fat. The fat will melt away slowly while the pulled pork cooks, and adds so much moisture and flavor to the meat. Unless there is an overwhelming amount of fat on your pork before cooking, leave it alone!
- Shred pork while it's hot. Pork is much easier to shred when it's warm, so don't allow it to cool off before shredding it.
- Allow it to rest before shredding, however. This may seem counterintuitive after we just mentioned shredding it while it's hot! However, allowing it to rest for about 10 minutes will seal in the juices. It will still be piping hot when you go to shred it!
Frequently Asked Questions
Store in the fridge in an airtight container for up to 5 days. Reheat gently in the oven, on the stovetop, in the microwave, or in the air fryer.
Yes, you can make pulled pork on the stovetop using a Dutch oven. To do this, first, sear the meat on all sides over medium-high heat, then remove it from the Dutch oven.
Cook the onions, then reduce the heat to low, and add back the pork, add your cooking liquid and other ingredients, and cover. Let the pork cook for 4-5 hours, or until it is tender and easy to shred.
Yes, leftovers can be frozen. When the pork has cooled completely, add it to freezer-safe plastic bags and store it for up to 3 months. Pro tip: Make sure to separate leftovers between portions, so that way you don't have to thaw it all at once.
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Recipes To Serve With Pulled Pork
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📖 Recipe
Dutch Oven Pulled Pork
Ingredients
For the pork & dry rub:
- ½ cup brown sugar (or to taste)
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon coarse black pepper
- ½ teaspoon ground mustard
- ½ teaspoon cayenne pepper
- 2 pounds boneless pork butt
For the braising liquid:
- 2 tablespoons avocado oil, divided
- 1 medium yellow onion, cut into strips
- 3 tablespoons apple cider vinegar
- 8 ounces beer (or chicken stock or water)
- 1 tablespoon liquid smoke
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat the oven to 300°F. Create bbq seasoning rub by combining all dry seasonings. Season the pork butt really well on all sides. Reserve some of the seasonings for later.
- Heat a dutch oven over medium-high heat with avocado oil. Once hot, add in the pork butt and sear on all sides until browned, this will take about 5-7 minutes total. Once browned on all sides, remove and set aside on a plate.
- Add more avocado oil to the dutch oven, and add in the onion, season with a pinch of the seasoning blend. Cook until softened and translucent, about 5 minutes, scraping the bottom of the pan every so often. Stir in the beer, apple cider vinegar, liquid smoke, Worcestershire sauce, and the remaining seasoning blend, scraping the bottom of the pan.
- Add the pork butt back into the dutch oven, and ladle with the liquid. Cover with the lid, and add to the oven, cooking for 3 hours until super tender.
- When done, shred with forks. Add to buns with bbq sauce, and optional coleslaw and pickles. Enjoy!
- Store in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave, in the oven, or air fryer.
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Notes
- Buns, barbecue sauce, coleslaw, pickles, etc. are not included in the nutrition facts.
- You can use any braising liquid you like for this recipe, beer is optional.
- Please note that brown sugar can be replaced for a brown sugar substitute in a 1:1 substitute.
- Don't trim the fat. The fat will melt away slowly while the pulled pork cooks, and adds so much moisture and flavor to the meat. Unless there is an overwhelming amount of fat on your pork before cooking, leave it alone!
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- Shred pork while it's hot. Pork is much easier to shred when it's warm, so don't allow it to cool off before shredding it.
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