Dutch Oven Pulled Pork Recipe
This Dutch oven pulled pork is the easiest, most tender pulled pork you'll ever make! It's so flavorful and perfect for piling high on a toasted roll for the best pulled pork sandwich.
Prep Time: 25 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 55 minutes
Makes: 6 - 8 servings
Ingredients
Spice Rub
- 3 1/2 lbs boneless pork butt
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 tablespoon kosher salt
Braising Ingredients
- 2 tablespoons neutral oil
- 1 yellow onion, sliced
- 12 oz root beer soda*
- 1 cup ketchup
- 1/4 cup molasses
- 1/4 cup apple cider vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons hot sauce
- 2 teaspoons Worcestershire sauce
- 1/4 cup dark brown sugar
- 1 tablespoon hickory or applewood liquid smoke
- 1/2 cup bourbon
- 1 cup chicken broth or stock
Instructions
- Prep the pork. Pat the pork dry and cut it into 4 inch chunks. In a small bowl, mix the brown sugar, salt, paprika, garlic powder, onion powder, and ground mustard until combined. Sprinkle the mixture evenly over the pork pieces and rub it into the pork. Let them sit at room temperature for 1 hour.
- Preheat an oven to 325 F.
- Sear the pork. In a 5-6 quart dutch oven, heat the oil over medium heat. Once the oil is hot and shimmering, add the pork pieces to the dutch oven and sear them until golden brown on each side. Take care not to let the sugar in the spice rub burn.
- Mix the braising liquid. While the pork is searing, whisk together the root beer, ketchup, molasses, cider vinegar, Worcestershire, dijon, brown sugar, hot sauce, and liquid smoke in a bowl or large measuring cup.
- Deglaze the pan. Once the pork is browned on all sides, transfer the pork pieces to a plate and add the onions to the dutch oven. Saute them for 3-4 minutes, until they’re starting to brown. Add the chicken broth and use a wooden spoon or silicone spatula to scrape up any browned bits from the bottom of the pan. Turn off the heat and add the bourbon to the pot and stir well. Stir in 2/3 of the ketchup mixture and then add the pork back to the pot. Cover the pot and transfer to the oven.
- Braise the pork. Braise the pork for 2.5-3 hours, until the pork is just shy of tender. Remove the lid and continue to cook until the pork is very tender and easily shredded with a fork. Shred the pork and pour in the rest of the ketchup mixture. Bring to a simmer over medium-low heat for 10-15 minutes, until the sauce has reduced slightly. Season to taste with salt and pepper.
Notes
*Root Beer: If you don't want to use root beer, you can also use beer. Opt for an amber or brown ale that is not hoppy in flavor. If you don't want to use either, you can just use more chicken stock but you will lose some flavor.
Alternative cooking methods:
Slow Cooker: Use another pan or pot to sear the pork butt before adding it to the slow cooker. Seriously, don’t skip this step because it adds SO much flavor! Saute the onion in the same pot and then add them to the slow cooker with the pork. Pour in all the braising liquid. Cook on low for 6-8 hours, until the pork is tender and easily shredded.
Pressure cooker: Sear the pork in a separate pan or in your pressure cooker, using the saute function. Once the pork is browned, saute the onions. Add everything in and pressure cook on high for 50 minutes with a natural release. Remove the short ribs and simmer the braising liquid to thicken it a bit before serving.
Stovetop: Instead of transferring the pork to the oven to braise, simply simmer it covered on low heat for 90 minutes with all the liquid. Then, crack the lid and continue to simmer until the pulled pork is tender and easily shredded.
Nutrition
Calories: 471kcalCarbohydrates: 37gProtein: 38gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 120mgSodium: 1526mgPotassium: 1052mgFiber: 1gSugar: 33gVitamin A: 594IUVitamin C: 6mgCalcium: 83mgIron: 4mg
