If you love pulled pork like we do, then you need to try this dutch oven pulled pork.
Pulled pork is one of those things that can be used in so many ways. We love pulled pork on sandwiches, but we also love using it on pizza, in burritos, and even on english muffins topped with perfectly poached eggs. It is just so versitile.
We do not like overly sweet BBQ sauce in our house. This recipe is slightly sweet with a good amount of spice and a slight tang from the apple cider vinegar. The spice level is easy to adjust if you are cooking for little ones or someone who just doesn’t enjoy heat.
If you haven’t used a dutch oven before, you don’t know what you are missing. I use mine all the time, in fact, I have several of them. Dutch ovens have so many uses; soups, stews, roasts, bread, and can be used on the stove top and in the oven. I like enamelled cast iron dutch ovens as they are exceptional at holding in heat and are high quality. They are definitely an investment, but I promise they are worth it and properly taken care of they will last for years to come.
Now, let’s make some pulled pork.
HOW TO MAKE DUTCH OVEN PULLED PORK
Begin with placing the pork shoulder in a heavy dutch oven.
Now mix the sauce and pour it over the pork. Place the lid on the dutch oven and toss it in a 300 degree oven. OK, maybe not toss, it’s heavy!
I generally use about a 4 pound pork shoulder and it takes about 3 to 3.5 hours to cook. If you are using a larger roast simple leave it in longer, and for a smaller roast, check it earlier
Take the roast out of the oven and check for doneness. It should flake apart easily when you insert a fork and twist.
Using two forks, pull the meat apart and mix well with the sauce. You can serve immediately, or if you need more time to prep the rest of your meal simply place the lid on the pot and set aside. The dutch oven will retain heat for quite a long time.
Pulled pork really doesn’t need many toppings. In fact, they are just fine without any. However, I like to serve mine with a light creamy coleslaw and pickled red onions. I love the combination of the crunchy vegetables with the tender meat.
We like to serve our on brioche slider rolls. The little brioche rolls filled with saucy pulled pork are not only adorable, they are delicious! Plus they are small enough that eating 3 or 4 doesn’t make you feel so bad. If you can’t find slider rolls, or simply prefer a bigger sandwich, you can serve it on whatever you like. Pretzel rolls are another great option.
THINGS TO KNOW & HELPFUL TIPS
- Finding this recipe too spicy? Simply omit the chilli flakes and/or cut back on the chilli powder.
- Like a sweeter sauce? Simply increase the brown sugar.
- Like lots of sauce? This recipe makes pulled pork that is lightly sauced. If you like a really saucy pulled pork, simply double the recipe.
OTHER RECIPES YOU MIGHT LIKE
Dutch Oven Pulled Pork
- 1 4 pound Pork shoulder
- 1/2 Cup Ketchup
- 1/4 Cup Brown sugar
- 1/4 Cup Apple cider vinegar
- 2 Tbsp Smoked paprika
- 2 Tbsp Chili powder
- 1 Tbsp Onion flakes
- 2 Cloves Garlic minced
- 2 tsp Dried mustard
- 1 tsp Chili flakes
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
- Pre-heat oven to 300 degrees
- Place pork shouler in a dutch oven. If there is butcher's twine around the pork shoulder cut it off and discard.
- Mix all remaining ingredients in a small bowl and pour on top of the pork shoulder
- Place the lid on the dutch oven and then into the oven.
- The pork shoulder will need to cook for approximatly 3-3.5 hours. Check at the 3 hour mark and if it does not flake when you insert a fork and twist, leave it a little longer.
- Remove from oven and pull pork apart using two forks. Toss well in the sauce. Place lid back on the dutch oven until ready to serve. It will stay warm in the dutch oven for at least an hour.