Dutch Oven Cooked Pulled Pork

This Dutch oven cooked pulled pork is tender, juicy, and full of flavor without needing a smoker or slow cooker. A smoky-sweet dry rub seasons the pork overnight, then it cooks low and slow in a Dutch oven over thick slices of red onion until it is easy to shred. Serve it on toasted buns with barbecue sauce and coleslaw, or use the leftovers for tacos, bowls, nachos, and easy meal prep.

Slow cooker vs. Dutch Oven

Both the slow cooker and the dutch oven cook the pork low and slow, however, there are some definite differences:

Slow Cooker

I’ve made my share of pulled pork in the slow cooker for sure. It’s not that I am totally against it, but there are some drawbacks to it.

• Too much liquid: There is so much liquid that accumulates in the slow cooker (even with no liquid added) that I’ve found my pork almost swimming by the time it was done. This results in a grainy, spongy type of pulled pork.
• Texture: Slow cooker pulled pork is convenient, but it does not naturally develop those browned, crispy edges that make pulled pork so good. You can finish it under the broiler, but I have found it is never quite the same as pork cooked in the oven from the start.
• Flavor: Any spices that were added to the pork prior to entering the slow cooker will dilute as it cooks down, resulting in a rather flavorless pork.

Dutch Oven

When I started making pulled pork in the Dutch oven, I never looked back. The results were night and day. This is the most authentic method way of preparing pulled pork other than using a barbecue or smoker.

• Flavor – first off the dry rub stays on, the entire time it’s cooking. Enough liquid accumulates as the pork cooks down to keep it from drying out and while adding substantial rendered flavor.
• Texture – the texture was outstanding! Fall apart tender meat that isn’t too spongy or dried out.

Prepping the Pork

1. Dry rub: The first step (in my opinion) to any great pulled pork recipe is the dry rub. Mix the ingredients listed below in the recipe card together until they are well combined.
2. Marinate overnight: For easy cleanup, line a 9×13 glass baking dish with plastic wrap. Put on some disposable gloves if you have some lying around and place the pork shoulder on top of the plastic wrap and rub the spices all over the pork. Then simply take the plastic wrap and wrap the pork in it. Place the baking dish in the fridge and refrigerate at least overnight.
3. Tip: Most spice rubs contain salt and ours does too. This draws moisture out of the meat so you might notice some liquid on the bottom of the pork the next day. This is why I advise leaving the pork in the baking dish and not just the plastic wrap on your refrigerator shelf.

How Long Does it Take to Cook Pork in the Oven?

That depends on a few variables:

• Bone-in pork shoulder or boneless (do not use pork tenderloin)
• Temperature of the oven
• The vessel it’s cooked in

Cook time depends on the size of the pork shoulder and whether it is boneless or bone-in. Plan on about 40–60 minutes per pound for boneless pork shoulder, and closer to 1 hour per pound for bone-in. For this recipe, I used a 3-pound boneless pork shoulder, which was tender enough to shred in just under 3 hours and served about 8 people.

How to Make the Best Pulled Pork in the Oven:

1. Bring the pork to room temperature (about 30 minutes on the counter) before cooking.
2. Cut a large red onion into large ringlets and place them in the bottom of a large Dutch oven.
3. Remove the pork from the plastic wrap and place it (and the liquid) on top of the onions.
4. Cover and place the pork in a preheated oven at 325°F on the bottom rack.
5. Allow the pork to cook for between 40 minutes and 1 hour per lb. until the meat is cooked to 190°F–205°F, or until fork tender

TIP! I have found it’s important to allow meat to rest after cooking. For best results, shred the pork in the Dutch oven along with the onion bits and allow to rest for about 30 minutes. I suggest covering the pork loosely so it doesn’t dry out during this time.

What to Serve with Pulled Pork Sandwiches:

Whether you are following a low carb diet and just eat the shredded pork itself or indulge and put it on a toasted butter bun with barbecue sauce, here are some favorites to go along with it:

• Coleslaw – it’s just a must with pulled pork sandwiches
• Potato Salad – there’s something about the hot and cold together that is a great mix
• Baked Beans – a classic BBQ combination

Make Ahead, Storage and Freezer

• Make ahead – the beautiful thing about pulled pork is that it can be made ahead of time. Simply place it in a tray covered with foil at 165° for up to 3-4 hours. If it seems to be drying out, add a little beef or chicken broth to help moisten it.
• Store and Freeze – store the pork in a covered container in the fridge for up to 4 days. It can also be frozen and reheated in the microwave at a low temperature until heated through.

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SPECTACULAR PULLED PORK RECIPE
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