Dutch Oven Pulled Pork (Fall-Apart BBQ Pork Shoulder)
This one’s my go-to for casual BBQs and long, lazy weekend afternoons. The kind where you can plonk a Dutch oven pulled pork in the center of the table, along with some sides, and everyone makes their own burgers. Soft buns, a spoonful of slaw, a few pickles, and a slice of cheese that just melts when it hits the pulled pork… honestly, that’s summer on a plate in our house!
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There’s something about pulled pork that just feels like Summer. It’s a great recipe when you’re having people over this time of year, because it’s super easy to feed a crowd with it. Just pop the lid on the Dutch oven, let it do its thing, and by the time everyone’s wrinkled from swimming all afternoon, the pork’s ready to go! Plus, if I’m really hosting a crowd, it frees up space on my Traeger grill so there’s more room for ribs and corn!
Don’t even get me started on the BBQ sauce. I could drink this stuff, it’s so good! Smoky chipotle with just enough heat, balanced by a touch of apple sweetness. It’s sweet, rich, and a little tangy with just the right amount of sticky. O has declared this the best thing I’ve made in years, so I’m gonna say, it’s not half bad!
Why cook pulled pork in a Dutch oven?
An enamel Dutch oven is by far my favourite way to cook pulled pork. The heavy cast-iron walls of the pot hold the heat beautifully. Along with that tight-fitting lid that traps moisture and redistributes it back into the food, it’s the perfect environment for low-and-slow cooking. And as the pork shoulder cooks, the fat slowly renders, and the connective tissue breaks down, leaving you with juicy, tender meat that falls apart when touched with a fork.
Once the pork is shredded and coated in that smoky homemade BBQ sauce, you return it to the oven and let those delicious sticky edges caramelise. Those little crispy bits? They’re the best bit and always the first thing I pick out of the pot.
Whether you’re feeding the family on a Sunday afternoon or cooking for a backyard BBQ, a Dutch oven turns a simple pork shoulder into something pretty damn delicious!
Why you’ll love this recipe
The Dutch oven does all the work. I don’t even brown the meat before cooking. Just pop it in the oven for a few hours and let it do its thing. You’ll be left with Juicy, fall-apart pork with caramelised bits on top – what’s not to love?!
This one feeds a crowd. It’s perfect for backyard get-togethers or an easy Sunday dinner, knowing you can rehash it for Monday night’s dinner as well
Pile it onto buns, wrap it into tacos, stuff it in toasties… One recipe, so many ways to serve it up!
Best Cut of Pork for Dutch Oven Pulled Pork
If you’re making pulled pork, pork shoulder is the cut you want for this recipe. Pork shoulder comes from a hardworking part of the animal, which means it’s full of connective tissue and marbling. While that makes it a little tough when cooked quickly, it’s exactly what creates beautifully tender pulled pork after a few hours in the Dutch oven.
As the pork slowly cooks, the fat renders and the connective tissue breaks down, leaving you with juicy meat that practically falls apart when shredded.
In Australia, pork shoulder is usually the easiest cut to find at the butcher or supermarket. In the United States, you’ll often see pork butt or Boston butt used instead. Despite the name, pork butt actually comes from the shoulder and works just as well.
Bone-In vs Boneless Pork Shoulder
Both work beautifully in this recipe.
- Bone-in pork shoulder often has slightly more flavour and stays moist during cooking.
- Boneless pork shoulder is easier to shred and generally easier to find.
I usually use boneless pork shoulder because it’s readily available and makes serving a crowd nice and easy.
What you need to get started
For the pork dry rub and braise…
- Brown sugar, smoked paprika, onion powder, garlic powder, ground chipotle powder, sea salt flakes.
- Apple juice – I just use a PET popper pack from O’s lunchbox stash.
- Boneless pork shoulder. Keep the fat cap on initially, as it will help keep the pork tender throughout the slow cooking process. As pork shoulders are quite easy to find in Australia (as opposed to a Boston butt), that’s what I use for this recipe. However, if you can get a boneless pork butt, please feel free to substitute!
For the BBQ sauce…
- brown onion, fresh garlic cloves
- brown sugar, ground cumin, ground chipotle powder
- Dijon mustard, tomato ketchup (I use Heinz)
- liquid smoke, molasses – both of these impart a huge amount of depth and are worth searching your grocery store for!
- apple juice, apple cider vinegar
Step-by-step instructions
- Make the spice rub and marinate the pork shoulder.
- Preheat your oven.
- Put the pork into your Dutch oven and add the apple juice. Pop the lid on and cook in the oven until the pork pulls apart easily with a fork.
- Make the BBQ sauce.
- Remove the pork from the pot and Shred the pork meat using two forks, then return the shredded pork to the Dutch oven.
- Coat the meat in the homemade BBQ sauce, then return to the oven.
- Enjoy! Pile the pork onto buns, add a slice of cheese (let it melt a little), top with slaw and pickles, and eat! Don’t forget the napkins – it can get messy!
Equipment
As this is a Dutch oven recipe, first and foremost, you’ll need a large Dutch oven. It’s my essential tool! For this recipe, I use my Le Creuset 29cm oval cast iron Dutch oven. The oval shape is perfect for cooking a large pork shoulder. If you’re cooking a smaller roast, a 24cm or 26cm round Dutch oven will work beautifully. For larger pork shoulders over 3kg, I find a 28cm round or 29cm oval casserole gives the meat plenty of room to cook evenly.
If you’re unsure which size Dutch oven is right for your kitchen, check out my guide to choosing the best Dutch oven size. And if you’re deciding between shapes, I’ve also compared round vs oval Dutch ovens and when I use each.
You’ll also need a sharp knife, a chopping board, a wooden spoon for stirring, and measuring tools. To shred the pork, you’ll also need two forks or a set of shredding meat claws
Ok, let’s serve it up!
The nice thing about a big pot of BBQ pulled pork is that it can be rehashed into so many different dinners. Here are just a few of my go-tos…
- On burger buns with cheese, slaw, and pickles. A total classic on game days (or any other day) and at the top of my list.
- With potato salad, corn ribs, and a homemade loaf of Dutch oven bread to mop up all those juicy bits left on the plate!
- Make Mexican and use it as the base in tacos, burritos, or even the BEST loaded nachos you’ll ever eat! All you need to add is your favorite toppings.
- Stuff up some steamed bao buns with pork, spring onion, grated carrot, and fresh chillis for a super quick dinner the next day.
- Make the ultimate pork sandwiches by sandwiching pulled pork and a layer of cheese between two pieces of sourdough and toasting til the cheese is melted. Drool.
- Try a pulled pork bowl with steamed rice, chopped salad, beans, grated cheese, and avocado – My favorite!
Cooks notes
If your pork isn’t pulling apart easily at the end of the cooking time, give it another 30 minutes before checking again. Every pork shoulder is slightly different, and some simply need a little more time to become beautifully tender.
If you love your chili, feel free to add more by either adding more chipotle powder or even try a chipotle in adobo sauce – I love these and always have a spare can in my pantry.
Don’t feel like you have to make everything the day of. Prep the sauce or even cook the pork the day before. Slow-cooked meats generally taste better on day 2 anyway!
If you prefer a smooth sauce to my chunkier version here, you can blend the sauce until smooth, so there are no chunks of onion visible.
HELLO DUTCH OVEN PEOPLE!
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Can I make it in advance?
Yes, you sure can! The sauce can be made up to a week in advance and stored in the fridge until needed. You can also make the pork the day before, AND it freezes perfectly, so get ahead and portion into your family size dinners and freeze until needed.
What Temperature Should Pulled Pork Be?
While cooking time is a helpful guide, the real secret to perfect pulled pork is cooking it until it’s tender enough to shred easily. For pulled pork, I usually aim for an internal temperature of 93-96°C (200-205°F). At this point, the connective tissue has broken down and the pork should pull apart effortlessly with two forks.
That said, don’t panic if you don’t have a meat thermometer. The best test is simply to insert a fork into the thickest part of the pork shoulder. If it twists and pulls apart easily, it’s ready. If the meat still feels firm or difficult to shred, pop the lid back on and give it another 30 minutes before checking again.
Troubleshooting Dutch Oven Pulled Pork
Why isn’t my pulled pork shredding? The most common reason is that it simply needs more time. Pork shoulder becomes tender when the connective tissue has had enough time to break down. Every piece of pork is slightly different, which means some roasts may need a little longer than others. If the pork isn’t shredding easily, simply pop the lid back on and continue cooking for another 30 minutes before checking again.
My pulled pork seems dry. How can I fix it? Before adding the BBQ sauce, mix some of the cooking juices back through the shredded pork. Those juices contain plenty of flavour and will help keep the meat moist and tender.
Can I overcook pulled pork? Yes, although to be honest, pork shoulder is quite forgiving. Once the meat shreds easily, avoid continuing to cook it uncovered for extended periods, as the meat can eventually begin to dry out.
My BBQ sauce is too thick. Simply stir through a splash of apple juice, water, or some of the reserved cooking liquid until it reaches your preferred consistency.
My BBQ sauce is too spicy. Add a little extra brown sugar or tomato ketchup to balance the heat from the chipotle.
FAQ’s
Storage
Store any leftover pulled pork in an airtight container or covered with plastic wrap for up to 3 days in the fridge or freeze for 3 months. It freezes perfectly, so don’t be afraid to cook a big batch and freeze half of it for another day – I do it all the time! Once defrosted, reheat gently on top of the stove with a splash of water in your Dutch oven on a low heat til warmed through.
Here are a few more Summer BBQ recipes to try…
- Grilled Cajun Chicken Burger with Avocado
- Harissa Meatballs
- Nanna’s Juicy Beef Sausage Rolls
- Aussie Cheese and Bacon Rolls
Happy Slow Cooking!
x
Start slow. Cook confidently.
Cast Iron Cooking 101
From slow cooked stews to warm bread fresh from the oven, this guide will help you feel confident cooking with cast iron at home.
Dutch Oven Pulled Pork (Fall-Apart BBQ Pork Shoulder)
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 8 serves 1x
- Category: Dinner
- Method: slow cook
Description
My go-to for casual BBQs and lazy weekends. Pile tender pulled pork onto soft buns with slaw, pickles, and melty cheese — it’s summer on a plate!
Ingredients
- 2kg boneless pork shoulder
For the Rub
- 2 tbsp brown sugar
- 1 tbsp sweet smoked paprika
- 1 tsp chipotle powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp sea salt flakes
For the braise
- 300ml apple juice
BBQ Sauce
- 1 brown onion, finely diced
- 2 cloves garlic, crushed
- 3/4 c apple cider vinegar
- 2 c tomato ketchup
- 1 tbsp liquid smoke
- 1 c apple juice
- 2 tbsp dijon mustard
- 2 tbsp molasses
- 1 tsp chipotle powder
- 1/2 tsp ground cumin
Instructions
- Combine all the dry rub ingredients in a small bowl and mix to combine. Rub all over the pork shoulder and leave to marinate for at least an hour or better still, overnight.
- Preheat your oven to 150°C (300°F).
- Put the pork into your Dutch oven, fat side up, and add the apple juice around it. Pop the lid on and slow cook in the oven for 3 hours or until the pork pulls apart easily with a fork.
- Make the BBQ sauce. Place the finely chopped onion, along with the remaining BBQ ingredients, into a saucepan. Bring to a simmer and cook it for 1 hour, stirring (and skimming off any scum that forms on the surface) every so often, until the sauce thickens, darkens, and turns glossy.
- Remove the pork from the pot and discard the fat cap and braising liquid. Shred the pork meat using two forks, then return the shredded meat to the Dutch oven.
- Coat the meat in the homemade BBQ sauce, then return to the oven for 20 minutes (lid off) to caramelise the top.
- Remove from the oven. Pile the pork onto buns, add a slice of cheese (let it melt a little), top with slaw and pickles, and eat! Don’t forget the napkins – it can get messy!
Notes
- In Australia, our boneless pork shoulders, either come in netting or rolled with string at the butcher. Remove all string before getting started.
- If after 1 hour, your pork meat isn’t pulling apart easily, give it another 30 minutes.
- Love your chili? Add more by either adding more chipotle powder. I’ve made this quite family friendly, however feel free to amp up your chili if you love it as much as I do!
- If you prefer a smooth sauce to my chunkier version here, you can blend the sauce until smooth, so there’s no chunks of onion visable.
- I use my 29cm oval cast iron enamel Dutch oven for this recipe. You could also use a 26/28cm round Dutch oven or even a 30cm shallow casserole.
- Please note all recipes on this website are in US measurements. Eg, 1 cup / 240ml, 1 tablespoon/15mls. Oven temperatures refer to a fan-forced oven.
