Versatile Dutch Oven Pulled Pork
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!
Servings: 6 people
Calories: 310kcal
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 300Ëš 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
Calories: 310kcal | Carbohydrates: 5g | Protein: 28g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 93mg | Sodium: 1272mg | Potassium: 568mg | Fiber: 1g | Sugar: 2g | Vitamin A: 584IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg