Using economical pork shoulder, this easy dutch oven pulled pork recipe goes right into the oven after braising -- and makes the juiciest, moistest pork that can be used for so many meals!
Pork is one of my favorite meats. Not only is it so versatile depending on what spices you use and what you cook it with, but it's super economical for a family on a budget. And can we just pause and talk about the fat on pork? It's so darn delicious. This pulled pork recipe and my BBQ pulled chicken recipe are two of my favorites for bringing to any gathering (picnic, work function, party) because it's a crowd pleaser.
Why Y'all Love This Recipe
This recipe may not necessarily be so quick, but this is truly one of the easiest meals you can make. It requires about 10 minutes of "hands-on" time, where you're searing the meat on all sides to create a nice crispy sear, then you're letting the pork do its magic thanks to the dry rub, the pork's natural fat, and the steam bath the pork receives in the Dutch oven for 3 hours. I may not have a smoker, but oooooooh weeeeee the dutch oven can do the trick.
When the pork comes out of the oven, it's incredibly juicy and tender -- whether you use bone-in or boneless pork shoulder. And once it's cooked, you can make the pork last all week, using it to make BBQ sandwiches or sliders, throw it with some pasta, eat it plain, or freeze any remaining pork for later.
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What Kind of Cut Do You Need to Make Pulled Pork?
Pork shoulder is the way to go for pulled pork. You'll often see pork shoulder referred to as pork butt, but the cut isn't actually from the butt of a pig. It comes from the well-used shoulder of a pig, so slow roasting is essential to making sure the meat tenderizes and is not tough.
Pork is an amazing meat -- because not only is it delicious, but it's also super affordable. I got a 3 pound pork shoulder (this one happened to be boneless) last week for $10, and it fed us for two dinners.
Ingredients You Need
- pork shoulder (bone-in or boneless0
- olive oil
- salt
- paprika, regular or smoked
- garlic powder
- sweet onions (I will 10 out of 10 times recommend Vidalia onions)
- water
Pulled Pork in the Oven: Covered or Uncovered?
You definitely will want to cover the Dutch oven using your heavy lid. This makes an airtight seal that will allow the pork to steam on top of the onions.
How to Make Dutch Oven Pulled Pork
- Combine all of your spices in a small bowl. Rub spices all over the pork shoulder. Pork needs a lot of salt, so don't be shy now, ya hear? See picture 1.
- Crank your Dutch oven to medium-high heat on the stove with olive oil. Once it's sufficiently hot, sear the pork on all sides for 3 minutes on each side. See picture 2.
- Remove the pork from the DUtch oven to a plate. Place halved onions on hte bottom of the Dutch oven. The onions will act as a rack and will add additional flavor to your meat. Place pork on top of onions. See picture 3.
- Cover and place in oven for 3 hours. See picture 4.
- As soon as the pork is cooked, place on a rimmed baking sheet and shred with a fork or cut into smaller chunks and place in hte bowl of a stand mixer with paddle attachment.
Pulled Pork in the Slow Cooker vs. Dutch Oven?
This question really boils down whether or not you like the edges of the pork to be seared. You can definitely do this pork in a slow cooker, but I much prefer the taste of the pork in the Dutch oven after having seared the meat. You get random crunchy bits that mimic a slow-roasted pork you'd find in a Southern barbecue pit except you don't have to own a smoker.
Tips for the Juiciest, Tenderest Pork
- Don't trim too much fat. Unless your pork shoulder is riddled with fat, I don't really do a lot of trimming to my pork shoulder. Most pork shoulders you'll buy at the grocery store are already sufficiently trimmed. Keeping some of the fat on is essential for the pork to remain juicy and tender.
- Shred pork while its still hot. Pork shoulder is more difficult to shred as it cools, so you'll want to shred with two forks right away. It falls apart so easy when it's still piping hot.
Ways to Use Your Pulled Pork
- BBQ Pulled Pork Sandwiches or Sliders. Clearly, one of my favorites is to use this pork to make BBQ pulled pork sandwiches or sliders. Simply combine the pulled pork with your favorite BBQ sauce (ours is Bone Suckin' BBQ Sauce), mix and combine. The pulled pork on a brioche bun is just incredibly delicious.
- BBQ Pulled Pork Bowl - We have been huge into bowls because the kids can add their own ingredients. Lifesaver on busy nights.
- Italian Pork Ragu. Go Italian with a pork ragu with semolina gnocchi. While I wouldn't do this on a normal weeknight, it's an awesome weekend meal.
- Pulled pork nachos or tacos tacos. They're delish. And so easy to throw together.
Working Smarter, Not Harder
Want to triple this recipe because you found a 9 pound pork shoulder? Great! I'd cook an 8 pound pork shoulder for around 4 hours and check the internal temperature to gauge doneness.
If your Dutch oven isn't big, you can also cut your pork into segments!
Freezing Your Pork
This Dutch oven pulled pork is one of the best meats to freeze. When the pork is cooled off, stick the pulled pork in freezer-safe plastic bags (I usually do as much in each bag as I would want to heat up for a family dinner) and stick in the freezer for up to 3 months.
Sides for BBQ Pulled Pork
I love a delicious purple cabbage slaw with my BBQ pulled pork or a Southern cobb salad with cornbread croutons.
xox,
kathryn
As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!
Versatile Dutch Oven Pulled Pork
Ingredients
- 3 pounds pork shoulder bone-in or boneless
- 4 Tablespoons olive oil
- 1 Tablespoon salt
- 1 Tablespoon paprika, regular or smoked
- 1 Tablespoon garlic powder
- 2 large sweet onions halved
- ½ cup water
Instructions
- Preheat oven 300 degrees. In a small bowl, combine salt, garlic powder, and paprika. Rub spice mixture all over pork.
- With Dutch oven on medium-high heat, heat olive oil. When pan is very hot (when drop of water sizzles), sear one side of pork for about 3 minutes until meat is browned. Repeat searing on other side of pork for 3 minutes as well as the top and sides. Take pork out of dutch oven, place onion halves and water at the bottom, add pork back on top of onions. Put lid on.
- Bake at 300˚ for about 3 hours or until pork is cooked through. It should fall apart when shred with a fork. Remove pork shoulder from Dutch oven, place on rimmed baking sheet, and use two forks to shred pork immediately. Combine with your favorite BBQ sauce, eat plain, use in pasta dishes...the options are endless.
Nutrition
Beth Pierce says
I made this other night and my family loved it! This is a definitely our favorite. Thanks!
Kathryn says
I'm so happy to hear this, Beth!
kim says
This is fabulous! So flavorful and delicious! Will definitely be making again!
Kathryn says
Thanks for leaving your feedback, Kim!
Mary says
This is going into the regular rotation for my family!
Kathryn says
Yay! It's in the regular rotation over here, too!
Bintu | Recipes From A Pantry says
This pork looks absolutely divine. Pork is also one of my favourite meats, I love how versatile it is.
Kathryn says
Same here -- it's super cheap and super delicious.
Carrie Robinson says
I have never tried to make pulled pork in a dutch oven before! I have only used my slow cooker to make it before. 🙂
Kathryn says
Give it a try! It's my favorite way!
Jere Cassidy says
I love pork too and glad you posted this recipe for this pulled pork. I don't mind long cooking times for a great recipe.
Kathryn says
Same here -- especially with more time at home than ever before. I have no problem letting something sit in the oven for a couple of hours!
Tony Franco says
How long would you cook for a 7-8 lb shoulder?
Kathryn says
I'd test it after about 4 hours in the oven for an 8 pounder!
Tiffany Black says
Did you use conventional or fan forced oven settings?
Kathryn says
Hi, Tiffany! I use a regular conventional oven! My oven also does convection, but I could count the number of times on one hand that I've used it!
Lisa says
This is now one of my regular, go-to, crowd pleasers! I love the it hot 🔥 out of the oven, without or without BBQ sauce & love the versatility of the leftovers! I can easily come up with another couple of delicious ways to use this tender meat.
My only problem is that when my two grown boys join us for dinner, there's a fierce fight over how much everyone can take home!! This is a winner for sure!
Kathryn says
Awww! I can only imagine that those two boys can destroy this pulled pork. You better get it while it's hot, Lisa! You deserve it!
Lisa says
This is now one of my regular, go-to, crowd pleasers! I love it hot 🔥 out of the oven, without or without BBQ sauce & love the versatility of the leftovers! I can easily come up with another couple of delicious ways to use this tender meat.
My only problem is that when my two grown boys join us for dinner, there's a fierce fight over how much everyone can take home!! This is a winner for sure!
Scott says
How much longer in oven if pork is about 8lbs?
Kathryn says
I'd test it after about 4 hours in the oven with an 8 pounder!
Claudia Lamascolo says
This was the most tender melt in your mouth flavorful pork I ever made its a keeper!
Kathryn says
I'm so gad, Claudia! Thanks so much for the feedback!
rika says
I love pulled pork and I love that I can cook it in a Dutch oven. Thanks!
Kechi says
This recipe looks so so yummy; next time am not trimming all the fat! I can do so many things with this pulled pork. Thanks so much for sharing.
Kathryn says
Thanks, Kechi! It's a great one if I do say so myself! 🙂
Emily Liao says
This pulled pork was amazing! So flavorful and tender - and definitely versatile.
Kathryn says
Thanks, Emily! So glad you liked it. It's one of our go-to dinners to make on Sundays -- and eat again throughout the week in different ways.
Adriana says
So many ways to cook carnitas and the results are always so yummy. Pork is my favorite meat. I make them the traditional way inside the dutch oven like you but with enough lard and water for moist crispiness. It takes a long time, but it is worth it.
Kathryn says
Oooohhh I've never made it with lard. That sounds delicious...but dangerous! 🙂
Catherine says
Delicious and easy!!
Kathryn says
Thanks so much for leaving feedback, Catherine! So glad you loved it as much as we do!
Jessica says
This was absolutely wonderful the first time I made it. If I want to cook a 7.69lb pork shoulder, do I double the time?
Kathryn says
Thanks so much for leaving feedback, Jessica! You shouldn't have to double it necessarily unless it's a crazy thick cut. I'd let the pork go for about 4.5 hours to start. You can always test with a thermometer, but my guess is after 4.5 hours the meat will shred right off your fork and be delish.
Sergej says
Impressive and easy done recipe, thank you, Kathryn!
A question: do I have to shred the meat immediately after cooking or I can wait with it approx. one hour? Have to take everything with me for a lunch with friends - driving half an hour from home (want to keep it in a Dutch oven).
Thank you!
Kathryn says
Hi, Sergej! I would shred it immediately and then put it all back in the Dutch oven to stay warm! It'll stay warm and be delicious. The pork is pretty hard to shred unless you do it immediately.
MBF says
I just to took it out of the oven. I cooked it in a dutch oven 300 degrees for 3 hours, it was a small roast. I am not going to mess it up with barbecue sauce the flavor on its own is absolutely delicious and the meat is unbelievably tender I will definitely make this again
Kathryn says
Love this! Thanks so much for leaving this feedback!
Summer says
SO delicious! It was hard to keep from devouring while shredding. I love the versatility. Do you keep your onions to mix in or discard?
Kathryn says
I'm so glad you loved it, Summer! I keep a fair amount of onions (maybe 1/3?) along with a tiny bit of the juices to keep the meat juicy.
Lori says
I didn’t have much faith in my first attempt at making a pork shoulder as I am slightly cooking challenged but I followed your recipe except using apple juice instead of water and ....my pulled pork turned out perfect! Easy to prep, easy to make and easy clean up..Thank you!
Kathryn says
Yay, Lori! I'm so glad it turned out perfect, and I absolutely love the idea of using apple juice instead of water. Genius!
Lynne says
I loved this recipe—so easy and delicious. I added apple cider instead of water.
Kathryn says
Thanks so much, Lynne! Thank you for leaving feedback! We love this pork so much, too!
Rob says
Amazing recipe ... so easy ... so delicious. When you serve hot without bbq sauce do you add juices from the meet back in?
Kathryn says
The pork always come out so juicy that I don't feel the need -- but I will add some juices when I'm storing leftovers just to make sure the juiciness stays! So glad you like this recipe, too!
Karen says
So glad I picked this recipe to try. This is the best ever. Best ever !!!! Came out so juicy and tender. Pulled apart in minutes. Husband has been looking for good pulled pork for bbq sandwiches and this one rates tops. We followed the directions as written.
So easy for something so delicious
Kathryn says
Yay! I'ms o glad to hear this, Karen! It's the only pulled pork I make!
Andrew says
I was looking for a relatively quick and easy pork butt recipe when I came across your page. I happened to have a 3lb roast as you did, so the cooking time and seasoning were perfect. I took your advice and browned the roast on all sides in a heavy Dutch oven with a good plug of olive oil. When it was done it melted in the mouth and was a breeze to shred. And it's delicious.
This is hands-down the best pork butt I've ever made. I fed seven people and two of them wanted the recipe.
Bravo!
(Disclaimer: I did fudge it a little. While shredding I added a few drops each of Worcestershire sauce and liquid smoke. But I kept the sauce on the side for those who wanted it.)
Kathryn says
I'm so happy to hear this, Andrew! Glad you loved it as much as we do!
Kent says
Wow, wow? wow. I baptized my new Dutch oven with this! Because it’s for my dog too, I didn’t use spices, except a small amount of ground pepper. Also, it baked for about 5 hrs. I didn’t see any information on the juice? There’s about 2 cups of juice. This was supposed to be for homemade tamales, but I don’t think it’ll last until tomorrow. Thank you!
Kathryn says
I'm so glad the baptism went well! Yes -- there are a lot of juices. Depending on what I'm using the pork for, I'll use the juices sometimes and sometimes not. I will always store leftovers in about half of the juices though to keep the pork from drying it. The meat will absorb a lot of it!
Madison says
Trying this Thursday night, came across your recipe while looking for a different pulled pork recipe! I hope it’s as good as everyone is saying 🙂
Kathryn says
Hi, Madison! I'm partial but I think it's the best! 🙂 Hope you loved it, too.
Angela says
Any recommendation if I don’t have onions?
Kathryn says
You can do without the onions, but it won't be as flavorful as with!
Flynn says
I just made this tonight, it was so easy and tasted great. I used a 3.6 pound pork shoulder and a 7 qt dutch oven. I ate the onions with the pork and they were divine as well!
Kathryn says
Thanks, Flynn! Isn't it so delicious??!
josh says
I think you mean that you sear the meat prior to slow cooking.. Braising is cooking something slowly in it's own or added liquid.
Kathryn says
That's right -- searing. I'm not sure why I used the term braising...twice! Thanks for catching this.
KimberlyM says
Wow is all I can say and I even sent a brag picture to a couple of people 😄.
I cooked mine huge pork butt dry in the electric Dutch oven and it is literally fork tender and it pulled apart so easily. Thank you for the guidance and next time I’m definitely using the onions on the bottom of the pork bc mine got to hard and not good for eating bc I didn’t do this step.
Despite not adding any seasonings this pulled pork is going to make great sandwiches (with our favorite bbq sauce and coleslaw on the side for my hubby and 1 of my children. And me of course.The other two picky ones don’t know what they’re missing. C’est lá vie
Kathryn says
Love hearing this, Kimberly! We just ate this last night, too. Always a crowd-pleaser!
Valerie Beam says
I made this pulled pork today and it is HANDS DOWN THE BEST I’ve ever made. I love pork shoulder and love to have bags of pulled pork in my freezer. I’ve cooked it in a smoker, a crockpot and a different dutch oven recipe with a lot of liquid but this is now how it will be done from now on! I love this! Perfect flavor and texture! I did 7lbs for 5 hours. I’m so glad I came across your recipe, thank you.
Kathryn says
LOVE THIS feedback, Valerie! Thanks so much for coming back here, leaving a comment, and a rating. I appreciate this so much!
Mitzi Williams says
This was delicious and so tender! All of the family loved it! AND SO easy thank you!
Kathryn says
Yay! Happy to hear this, Mitzi. Always a favorite in our house, too!
Paula Valentine says
I have a 10 pound pork roast. How long should I cook it? I’ve never made one before.
Donna says
Have made this with a 3 lb roast and it was fantastic! I now have a small 2 lb roast {it was on special.) How long should I cook it?
Kathryn says
Hi Donna. I'd start with about 2 hours 30 minutes and check it then!
Jane says
Excellent recipe. Easy amazingly tender juicy and so flavorful. This was my 1st attempt at pulled pork. So glad I chose this recipe as you can do so may things with it and no sugar! I love that you can serve your sauce on the side but amazing with no sauce at all. Making today for 2nd time. Yum
Kathryn says
Yay, Jane! I LOVE hearing these kind of reviews. I'm so glad you love this pork as much as we do!
Darius says
I bought a 5 lb pork shoulder butt roast. How long should I cook for? Should I cut it in half?
Kathryn says
Hi Darius. I'd start checking the pork around 4 hours. 145˚F should be the internal temperature of pork!
Maria says
Easy to make. Just follow the recipe. Wonderful.
Kathryn says
Thanks, Maria! So glad you love it, too!
Kimmie says
So yummy!!! I was planning on splitting into carnitas and BBQ pulled pork so I added some additional seasonings I thought would fit both. About 1 tsp mustard powder, a few dashes of cayenne, and a 1/2 tablespoon of cumin. Holy moly!!! So delicious on its own! Added brown sugar and Everglade rub seasoning and bbq sauce for the pulled pork. Mmmhhh.m thanks for sharing your recipe!!!
Kathryn says
Thanks, Kimmie! So gla dyou love this recipe, too!
Kent says
Is there a certain internal temperature you aim for on this? Thanks for sharing!
Kathryn says
Hi Kent. It will be done around 195˚F. Hope you enjoy it!
Shawn says
Personally I skip the searing step because I almost always re-fry it in the pan before serving each time.
Kathryn says
Ahhh, that makes sense! Hope you loved it!
Lisa Emmett says
BEST AND EASIEST PULLED PORK I'VE EVER MADE!! I WOULDN'T CHANGE ANYTHING......IT'S
PERFECT!!
Kathryn says
Yayy! Love hearing this, Lisa. Thanks for coming back to my site to leave this feedback! Means the world to me!
<3, Kathryn
Carolee says
I so love this recipe! I make tacos and the meat is gone every time. I also add garlic cloves to the water before putting it in the oven. Big hit with the pickiest eaters
Kathryn says
Thanks, Carolee! It's one of my all-time favorite recipes, too! Thanks for coming back to leave feedback!
<3 Kathryn
Wendy says
This recipe is great and full of flavor. I’ve added this to my recipe book for frequent use.
Kathryn says
Thanks, Wendy! I'm so glad you love it just as much as we do!
<3, Kathryn
Tammie Stemp says
Great recipe, turned out exactly as promised!! Juicy and flavourful and almost all fat rendered out. My husband's not a sauce guy and I can't handle fat. This recipe is perfect for us!!
Kathryn says
Thanks so much for coming back to leave feedback, Tammie! It sounds like it's a win-win for both of y'all!
<3,
Kathryn
Ruby says
After searching a bit, this was the only Dutch oven pork shoulder roast recipe that didn't have sugar and all the other BBQ pulled pork ingredients. I just wanted a simply seasoned roast pork recipe. Thank you!
Kathryn says
Couldn't agree more! I'll save my sugar for dessert! 🙂 Glad you liked it, Ruby!
<3,
Kathryn
Sarah says
My go to pulled pork recipe! I always cook a 7lb-er for about 5 hours and it comes out great every time!!!
Kathryn says
Thanks so much, Sarah! This is wonderful to hear!
<3,
Kathryn
Mallory says
What do you do with the liquid?
Kathryn says
I include a bit (to preference) in the pork depending on what I'm using it for. When I'm storing it in the fridge, I also make sure to include some of the liquid so the pork doesn't dry out.
Vanessa says
Incredible! What drew me to this recipe is its simplicity. I don’t think things need to be over complicated or always involve a ton of ingredients. Out of the many many recipes for pork shoulder online I chose this one and am glad that I did.
Kathryn says
Love to hear this, Nessa! Thanks so much for coming back to leave feedback -- and hope you love the other recipes on the site, too!
<3,
Kathryn
Wendy S says
The BEST, thank you! I used a 2.80 lb. shoulder blade roast. I did not rub spices (just sprinkled some salt & pepper) on before browning & didn't brown as dark as you did, then seasoned it with garlic powder, onion powder, salt, pepper & the paprika after it was browned. Threw it in my small aluminum dutch oven with exactly 1/2 C chicken broth made with Better Than Bouillion. I omitted onion as they would not fit & the size of the small roast did not warrant using my big dutchie. I will definitely buy a bigger roast next time (my only regret ha-ha) & use the onions. It was done in 2.5 hours (I'm so glad I tested it because beware, it CAN overcook & become dry - been there, done that). The liquid was delicious, I strained it with a sieve & used it as gravy for mashed potatoes & the meat which is so succulent it doesn't really need it. My husband cannot stop fist bumping me.
Kathryn says
Love to hear this, Wendy! Keep getting those fist bumps! 🙂
<3,
Kathryn
Maggie says
It's in the oven now a 2.5 lbs. I used the spices as listed but added Montreal Steak Seasoning as well. A bit of a mistake as the seasonings burnt and not in a good way. I scrapped the burnt bites out and added chicken broth and put the roast on the onions. We'll see in a few hours if if it ok
Kathryn says
I'm sure it turned out great. You can't mess up this pork. Even the burnt little bits at the bottom of the pan will bring some good flavor to the pork, so I wouldn't be scared!
<3,
Kathryn
Bobby Yachovitz says
I made your recipe tonight. Six and 1/2 lb butt. 3hrs 15 min. Came out fantastic! The charred pieces held superb flavor! With and without bbq tastes great! Definitely a repeater!😋🤙
Kathryn says
Thanks, Bobby! So glad you loved it, too!