Dutch Oven Pulled Pork
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes–4 hours
Resting Time: 15–20 minutes
Total Time: 3 hours 55 minutes–4 hours 30 minutes
Servings: 6–8
Ingredients
2 lb pork butt or shoulder
¾-1 cup chicken broth
1 tbsp olive oil
Dry Rub
1 tbsp brown sugar
1 tsp each:
Smoked paprika
Salt
Black pepper
½ tsp each:
Garlic powder
Onion powder
Chili powder
Note: This recipe is written for a 2 lb pork butt. For each additional pound of pork, increase the dry rub ingredients by 50%. See the measurements below for other pork butt sizes.
For example, for a 3 lb pork butt, use 1½ tbsp brown sugar, 1½ tsp smoked paprika, 1½ tsp kosher salt, 1½ tsp black pepper, and 1 tsp each garlic powder, onion powder, and chili powder.
Equipment
Dutch oven (recommend cast-iron, not enamel for easier cleaning)
Instructions
Preheat the oven to 300°F.
Combine all of the dry rub ingredients in a small bowl.
Pat the pork dry with paper towels, then rub the seasoning mixture evenly over all sides.
Heat the olive oil in a Dutch oven over medium-high heat.
Sear the pork for 2–3 minutes per side, until well browned. Remove from the Dutch oven and set aside.
Pour in the chicken broth and scrape up any browned bits from the bottom of the Dutch oven.
Return the pork to the Dutch oven and cover tightly with the lid.
Bake for 3 hours, or until the pork is very tender and reaches an internal temperature of 190–205°F.
Remove the lid and continue cooking for 30–45 minutes to brown the top.
Remove the pork from the Dutch oven and let it rest for 15–20 minutes.
Shred or slice and serve.
Save the drippings – they’re perfect for making skillet green beans.
Serving suggestion: As a sandwich or tacos with your favorite BBQ sauce (my personal favorite is Trader Joe’s Organic Sriracha & Roasted Garlic BBQ Sauce).
Tip: For easy shredding, place the cooked pork in a stand mixer with the paddle attachment and mix on low until shredded.
The pork is ready when it's deeply browned and pulls apart easily with a fork.
Dry Rub – Other Sizes
3 lbs
1 ½ tbsp brown sugar
1 ½ tsp each:
Smoked paprika
Salt
Black pepper
1 tsp each:
Garlic powder
Onion powder
Chili powder
4 lbs
2 tbsp brown sugar
2 tsp each:
Smoked paprika
Salt
Black pepper
1 ½ tsp each:
Garlic powder
Onion powder
Chili powder
5 lbs
2 ½ tbsp brown sugar
2 ½ tsp each:
Smoked paprika
Salt
Black pepper
2 tsp each:
Garlic powder
Onion powder
Chili powder
6 lbs
3 tbsp brown sugar
3 tsp each:
Smoked paprika
Salt
Black pepper
2 ½ tsp each:
Garlic powder
Onion powder
Chili powder