Dutch Oven Pulled Pork
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.
Tender oven-braised pulled pork cooked low and slow in a Dutch oven until perfectly shreddable and full of smoky flavor.
Nutrition per serving
Ingredients
Main
Rub
Braising Liquid
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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