How to Make the Perfect Dutch Oven Pulled Pork
American · Medium · 255 min · 8 servings
This oven-braised pulled pork is slow-cooked in a spiced liquid until it shreds effortlessly with two forks. It is deeply flavorful, incredibly moist, and perfect piled onto buns or tacos.
Why this recipe works
This Dutch Oven Pulled Pork recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 255 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 350 calories with 38g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 lbs bone-in pork shoulder
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp brown sugar
- 1 cup apple cider vinegar
- 1 cup chicken broth
Step by step instructions
Step 1: Apply the Rub
Combine the smoked paprika, garlic powder, brown sugar, salt, and pepper in a small bowl. Pat the pork shoulder dry and rub the spice mixture all over the surface, pressing it in firmly to adhere.
Step 2: Sear the Pork
Preheat the oven to 300 degrees Fahrenheit. Heat oil in the Dutch oven over medium-high heat on the stovetop. Sear the pork shoulder on all sides until a dark crust forms, about 4 minutes per side.
Step 3: Braise Low and Slow
Pour in the apple cider vinegar and chicken broth around the pork. Bring to a simmer, then cover the Dutch oven and transfer to the oven. Cook for 3.5 to 4 hours until the meat is fork-tender and pulling away from the bone.
Step 4: Shred and Serve
Remove the pork from the pot and let it rest for 10 minutes. Use two forks to shred the meat, discarding any large pieces of fat or bone. Stir some of the pan juices back into the shredded pork for extra moisture.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pork shoulder → boneless pork butt
- apple cider vinegar → white wine vinegar
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking at too high a temperature which makes the pork tough rather than tender
- Not letting the pork rest before shredding which causes the juices to run out immediately
Nutrition facts
Per serving: 350 calories, 38g protein, 4g carbs, 20g fat, 0g fiber.
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