Dutch Oven Pulled Pork

No ratings yet

Jul 15, 2025, Updated Jul 31, 2025

This post contains affiliate links. Please read our disclosure policy.

When the craving for Pulled Pork hits, you can’t always drop everything to slow-roast a pork butt on the smoker – but I designed this Dutch Oven Pulled Pork to be done in less time, right in a dutch oven.

A spoon drizzles barbecue sauce over a plate of tender pulled pork, with a small bowl of coleslaw in the background, hinting at the slow-cooked magic that unfolded in the Dutch oven.

Pulled pork sandwich crafted in a Dutch oven, topped with coleslaw, pickles, and barbecue sauce on a bun. Extras of buns, pickled slices, tender pulled pork, and coleslaw in the background.

A delectable display featuring a Dutch oven's masterpiece: an oval plate of pulled pork complemented by a bowl of tangy coleslaw, round bread buns, and a charming striped cloth on a light textured surface.

Two stacked BBQ pulled beef sandwiches, rich with flavor and topped with creamy coleslaw and tangy pickles, rest enticingly on a wooden board. These mouthwatering delights rival even the tastiest Dutch Oven Pulled Pork recipes.

Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Pulled Pork in the Dutch Oven
Tips and Tricks to Perfect Dutch Oven Pulled Pork
What to Serve With Pulled Pork
Dutch Oven Pulled Pork Recipe

How to Make Pulled Pork in the Dutch Oven

The spice rub and searing process create a flavorful crust on the pork.
Slow braising in a rich, tangy-sweet sauce ensures the meat becomes fork-tender.
BBQ sauce thickens as it cooks, creating a sticky, flavorful coating for the shredded pork.
This stovetop method results in tender, juicy, and flavor-packed BBQ pulled pork—perfect for sandwiches, tacos, or serving over rice!

Dutch Oven Pulled Pork Ingredients

To make this recipe, we will need the following ingredients:

For the Pork & Seasoning:

3-4 pound pork shoulder, bone-in – The best cut for pulled pork because of its marbling, which keeps it juicy and tender when slow-cooked. The bone adds extra depth of flavor.
2 tablespoons olive oil, divided – Used for searing the pork, which helps develop a rich, caramelized crust that adds flavor to the final dish.
1 tablespoon smoked paprika – Adds a deep, smoky flavor that mimics the taste of slow-smoked BBQ.
1 tablespoon brown sugar – Brings a hint of sweetness that balances the savory spices and enhances caramelization during searing.
2 teaspoons garlic powder – Infuses the pork with a savory depth and complements the fresh garlic.
1 teaspoon onion powder – Enhances overall flavor with a slightly sweet and savory note.
1 teaspoon cumin – Adds warmth and a subtle earthiness that pairs well with the smoky BBQ profile.
1 teaspoon chili powder – Provides mild heat and a slightly smoky kick, enhancing the BBQ flavor.
Salt and pepper, to taste – Essential for seasoning and bringing out the natural flavors of the pork.

For the Onions & Cooking Liquid:

1 onion, sliced – Adds natural sweetness and depth to the braising liquid as it cooks down.
4 cloves garlic, smashed – Releases bold, aromatic flavor into the cooking liquid, infusing the pork with extra savoriness.
1 1/2 cups BBQ sauce – The main source of bold, sweet, smoky, and tangy BBQ flavor. Coats the pork for a rich, sticky finish.
1/2 cup apple cider vinegar – Helps tenderize the pork while adding a tangy contrast to the richness of the meat and BBQ sauce.
2 cups chicken broth – Provides moisture and a flavorful base for braising, keeping the pork juicy and preventing it from drying out.
1 tablespoon Worcestershire sauce – Deepens the umami flavor, adding a hint of savory, tangy richness that enhances the overall taste.

Dutch Oven Pulled Pork Process

After you’ve gathered your ingredients, we will use the following method:

A rectangular white dish filled with ground spices sits on a speckled beige surface, perfect for seasoning your favorite pulled pork recipe in a Dutch oven.

Prep

Set your oven to 300°F (150°C). Dry the pork shoulder with some paper towels.

Seasoned raw beef, perfect for your Dutch oven, sits on a white plate against a textured beige surface, ready to transform into a flavorful delight.

Rub Pork

Pat this in, all over, coating the pork shoulder.

A burnt roast sits in a Dutch oven on a light marble surface, embodying rustic charm.

Brown Pork

Heat half of the olive oil in the Dutch oven over medium heat. Bring the temperature up slightly and sear all sides of the pork shoulder for about 3-4 minutes per side. Remove the pork and set aside.

Sautéed onions in a Dutch Oven, browned and caramelized, on a speckled countertop.

Brown Onions

Pour the remaining olive oil in the Dutch oven and add the sliced onion and smashed garlic allowing it to soften. About 3-4 minutes.

A succulent piece of meat, resembling pulled pork, is bathed in a rich brown sauce inside a round Dutch oven, resting on a light-colored textured surface.

Cook Pork to Tender

Combine the chicken broth, BBQ sauce and Worcestershire sauce well. Pour this over the pork and cover. Cook for 3.5-4 hours until the pork is so tender and falls apart.

A Dutch oven brimming with tender pulled pork sits beside a wooden board adorned with buns, a dish of coleslaw, and a bowl of barbecue sauce, perfect for crafting that classic recipe everyone loves.

Shred Pork

Remove the pork from the pot and shred it with 2 forks, removing the bones and any larger fat pieces.

Pulled pork sandwiches with pickles and coleslaw rest on a wooden board, complemented by bowls of extra pulled pork, all slow-cooked to perfection in a Dutch oven.

Serve & Enjoy!

Serve right away, either as the main dish or into sandwiches.

Tips and Tricks to Perfect Dutch Oven Pulled Pork

Choose the Right Cut of Pork: Picking the right kind of pork will set you up for success right away.

Pork shoulder (Boston butt) is the best cut for pulled pork because of its marbling, which keeps it moist during long cooking.
Bone-in vs. boneless – Bone-in pork retains more flavor but takes slightly longer to cook. Boneless is easier to shred.

Season the Pork Generously: Use a dry rub with a mix of sweet, smoky, and savory spices – Brown sugar, smoked paprika, garlic powder, cumin, and chili powder work well.

Chill With Rub: Let the pork rest with the seasoning for at least 30 minutes to overnight for deeper flavor.

Sear for Extra Flavor: Heat a bit of oil in the Dutch oven and sear the pork on all sides until a golden crust forms. This adds a rich, caramelized flavor to the final dish.

Use the Right Braising Liquid: A combination of broth, apple cider vinegar, Worcestershire sauce, and BBQ sauce enhances tenderness and infuses flavor. Avoid too much liquid—just enough to cover about 1/3 of the pork. The pork will release its own juices as it cooks.

Cook Low and Slow: Bake at 300°F (150°C) for about 3-4 hours, or until the pork is fall-apart tender and reaches an internal temperature of 195-205°F. Turn the pork occasionally to ensure even cooking and flavor absorption.

Keep It Moist: If the liquid reduces too much, add a bit of broth or cover the Dutch oven with foil before placing the lid on to trap more moisture. For extra juiciness, let the pork rest in its juices for 20-30 minutes before shredding.

Shred It the Right Way: Use two forks, shredding claws, or a stand mixer with the paddle attachment to pull apart the meat. Remove excess fat while shredding, but keep some to maintain richness.

Add Extra Flavor After Shredding: Toss the shredded pork in some of its cooking juices for maximum flavor. Mix in BBQ sauce, hot sauce, or a splash of apple cider vinegar for a tangy kick.

Broil for Crispy Bits (Optional): Spread the shredded pork on a baking sheet and broil for 5-7 minutes until crispy. Toss the crispy pork back into the juices for a perfect mix of tender and crispy textures.

Serve & Store Properly: Serve on brioche buns, tacos, rice bowls, or over mashed potatoes. Store leftovers in an airtight container with some of the cooking juices to keep the pork moist. Pulled pork freezes well for up to 3 months—reheat with a bit of broth or BBQ sauce to restore moisture.

Reheating Pulled Pork For Meal Prep

Pulled pork is perfect for meal prep since it can easily be reheated days later for a delicious lunch!

Refrigerate: Store in an airtight container with some of its juices for up to 4 days.
Freeze: Freeze in portioned bags for up to 3 months.
Reheat: Warm in a skillet with a splash of broth or BBQ sauce, or cover with foil and reheat in the oven at 300°F until warm.

Bonus Pro Tips

Want smoky flavor without a smoker? Add a teaspoon of liquid smoke to the braising liquid.

Prefer spicier pulled pork? Increase the cayenne, chili powder, or add hot sauce after shredding.

Need it faster? Cook at 325°F for about 3 hours, but check frequently to avoid drying out.

What Are the Best Ways to Serve Pulled Pork?

Pulled pork is delicious in a wide variety of dishes:

On brioche buns for sandwiches
In tacos or burritos
Over rice, mashed potatoes, or baked sweet potatoes
In a BBQ pulled pork mac and cheese
As a topping for nachos or loaded fries

FAQs

Should I use bone in or boneless pork shoulder?

Both work, but bone-in pork shoulder has more flavor and stays juicier. Boneless is easier to shred and cooks slightly faster.

Do I need to sear the pork before cooking?

Yes! Searing creates a flavorful crust and enhances the overall depth of flavor. If you’re short on time, you can skip it, but it’s highly recommended.

What liquid should I use to braise Pulled pork?

A combination of chicken broth, apple cider vinegar, Worcestershire sauce, and BBQ sauce adds the best balance of flavor and acidity to break down the meat.

How much liquid should I use?

You only need enough liquid to cover about one-third of the pork. The pork will release its own juices as it cooks. Too much liquid can make the meat too soft and dilute the flavors.

What temperature should I cook pulled pork to?

For the best results, cook at 300°F (150°C) for 3-4 hours until the internal temperature reaches 195-205°F for fall-apart tenderness.

How do I know when pork is done?

The pork is done when it reaches an internal temperature of 195-205°F and shreds easily with a fork. If it’s tough, it needs more time to break down.

How long does it take to cook pulled pork in the oven?

At 300°F, it takes about 3-4 hours. Cooking at 325°F will shorten the time to about 3 hours, but slow-cooking at 275°F for 5 hours yields the most tender results.

Should I cook the pork with the lid on or off?

Keep the lid on to trap moisture and ensure even cooking. If the pork has too much liquid at the end, remove the lid for the last 30 minutes to allow some evaporation.

What if my pulled pork is too tough?

If the pork is tough, it hasn’t cooked long enough to break down the connective tissues. Keep cooking and check again after 30 minutes.

How do I store and reheat pulled pork?

Refrigerate: Store in an airtight container with some of its juices for up to 4 days.
Freeze: Freeze in portioned bags for up to 3 months.
Reheat: Warm in a skillet with a splash of broth or BBQ sauce, or cover with foil and reheat in the oven at 300°F until warm.

Should I let pork rest before shredding?

Yes! Let the pork rest in its juices for 20-30 minutes after cooking. This allows the meat to reabsorb moisture, making it juicier.

What is the best way to shred pulLEd pork?

Use two forks, shredding claws, or a stand mixer with a paddle attachment for quick shredding. Remove excess fat while shredding, but keep some for moisture.

How do I get crispy pulled pork?

For crispy bits, spread the shredded pork on a baking sheet and broil for 5-7 minutes, then toss with cooking juices before serving.

What is the best cut of meat for pulled pork?

Pork shoulder (also called Boston butt) is the best cut for pulled pork because of its high fat content, which keeps it moist and tender during slow cooking. Pork butt and picnic shoulder also work well.