Description
Tender oven-baked pulled pork made with a simple smoky-sweet dry rub, red onions, and a Dutch oven. The pork cooks low and slow until it is juicy, shreddable, and full of flavor without needing a smoker or slow cooker.
Ingredients
Scale
For the Pulled Pork
- 1 boneless pork shoulder or pork butt, about 3 pounds
- 1 large red onion, sliced into thick rings
- Optional: ¼ cup water, broth, or apple juice, only if your Dutch oven runs dry
- Toasted buns, for serving
- BBQ sauce, for serving
- Coleslaw, for serving, optional
For the Dry Rub
- 3 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon sweet paprika
- ½ tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper, optional or reduce for less heat
Instructions
- In a small bowl, stir together the brown sugar, chili powder, sweet paprika, smoked paprika, garlic powder, onion powder, sea salt, black pepper, and cayenne pepper.
- Pat the pork dry with paper towels. Rub the spice mixture all over the pork, coating every side well.
- Place the seasoned pork in a baking dish or large covered container. Cover tightly and refrigerate overnight, or for at least 8 hours.
- Remove the pork from the refrigerator about 30 minutes before cooking. Preheat the oven to 325°F.
- Place the thick onion rings in the bottom of a large Dutch oven. Set the pork on top, fat side up, and pour in any juices that collected while it marinated.
- Cover the Dutch oven and bake for about 40–60 minutes per pound, or until the pork reaches about 190°F–205°F and pulls apart easily with a fork. A 3-pound boneless pork shoulder will usually take about 2½–3½ hours, but tenderness matters more than the exact time.
- Rest and shred. Remove the Dutch oven from the oven and let the pork rest, covered loosely, for about 20–30 minutes. Shred the pork with two forks, mixing it with the softened onions and pan juices. Discard any large pieces of fat.
- Serve on toasted buns with BBQ sauce and coleslaw, or use the pulled pork in tacos, bowls, nachos, sliders, or meal prep.
Notes
- Use pork shoulder or pork butt, not pork tenderloin. Tenderloin is too lean and will dry out.
- Do not rush the cook time. Pulled pork is ready when it shreds easily, not just when it reaches a safe internal temperature.
- No extra liquid is usually needed. The pork and onions release liquid as they cook, but you can add ¼ cup water, broth, or apple juice if the bottom of the Dutch oven looks dry.
- Prep Time: 15 min
- Marinating Time: 8 Hours or Overnight
- Cook Time: 3 hr
- Category: Dinner
- Method: Dutch Oven
- Cuisine: American
