BBQ is one of the main food groups in my family. We love a plate of smoky shredded pork from the local BBQ joint, but sometimes I want to feed a whole crowd without breaking the bank. Since I don't own a smoker, this dutch oven pulled pork is my go-to recipe.
This slow cooked pork butt is flavorful and tender, literally falling apart when you touch it. It's perfect smothered with your favorite barbecue sauce and served with one of my delicious gluten free BBQ side dishes.
If you're a BBQ fan too, you really need to try my Dutch Oven BBQ beef brisket or this amazing Georgia style Brunswick stew next!
Ingredient Notes
This pulled pork recipe uses just a few simple ingredients. If you have a well stocked spice cabinet, you may already have everything you need on hand. The recipe is both gluten free and dairy free as written.
- Pork Roast - You should use a pork butt for this recipe, sometimes called a boneless pork shoulder. It is the best cut of meat for pulled pork, because the tough muscle fibers break down during the slow cooking time and it has enough fat to create really tender, juicy pork. Avoid cuts like pork tenderloin, which are lower in fat and will turn out tough.
- Gluten Free Chicken Broth - I didn't want this pork to be swimming in liquid like some other recipes. To achieve the moisture level found in smoked pork, I just use a little chicken broth to keep the environment moist. If you're following a gluten free diet, make sure you buy gluten free chicken broth since this ingredient frequently has hidden gluten.
- Spice Rub - I've formulated this spice rub based on our flavor preferences. If you like spicy, feel free to add some red pepper flakes or chili powder to liven things up!
See recipe card for full ingredient list and quantities.
How to Make the Best Pulled Pork in a Dutch Oven
This indoor recipe for pulled pork is just as delicious as the smoked type. The Dutch oven pot is a great option because the tight fitting lid holds in the moisture to keep the meat from drying out during the long braising time. If you don't have a Dutch oven pot, use a casserole dish tightly covered with aluminum foil (no peeking).
STEP 1: Cut the pork butt into 4 inch cubes. Pat the pieces dry with a paper towel.
Combine all of the ingredients for the spice rub in a small bowl and whisk together.
STEP 2: Coat the pork pieces with the spice rub making sure to cover all of the sides.
STEP 3: Add the oil to a large Dutch oven pot over medium high heat.
Once the oil is hot, add in the seasoned pork taking care not to crowd the pan. Brown the pieces on all sides.
STEP 4: Once all of the pork has browned, add the chicken broth to the pot.
Cover and bake in the preheated oven for 3 ½ - 4 hours. Then remove the lid and cook for an additional hour uncovered.
STEP 5: Once the pork is cooked through, transfer it to a baking tray and cover it tightly with aluminum foil. Let the meat rest for 30 minutes before shredding and serving.
Expert Tip
The cook time will vary depending on the weight of pork butt you choose. It should be about 1 hour - 1 hour 15 minutes for each pound of meat. Just make sure you cook for the final hour with the meat uncovered to create the crispy outer bark.
The final internal temperature should be 195F to ensure the tough connective tissue has broken down.
Storage
Store leftover pork in an airtight container in the refrigerator for up to 4 days.
This pork will also freeze well. I recommend dividing it into 1 pound portions and placing into a freezer bag. Store for up to 3 months.
More Dutch oven recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Dutch Oven Pulled Pork
Equipment
Ingredients
- 4 pounds Boneless Pork Butt cut into 4-inch chunks
- 3 Tablespoons Dark Brown Sugar
- 1 Tablespoons Smoked Paprika
- 1 Tablespoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Dry Mustard
- ½ teaspoon Cumin
- 2 Tablespoons Oil
- ½ Cup Gluten Free Chicken Broth
- BBQ Sauce of choice for serving
Instructions
- Preheat the oven to 300 °F (149 °C).
- Pat the pork dry and cut it into 4-inch cubes.4 pounds Boneless Pork Butt
- Combine the brown sugar, paprika, salt, pepper, garlic powder, onion powder, mustard and cumin in a small bowl.3 Tablespoons Dark Brown Sugar, 1 Tablespoons Smoked Paprika, 1 Tablespoon Kosher Salt, 1 teaspoon Black Pepper, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, ½ teaspoon Dry Mustard, ½ teaspoon Cumin
- Coat the pork pieces on all sides with the dry rub mixture.
- Heat the oil in a Dutch oven over medium-high heat.2 Tablespoons Oil
- Work in batches to brown the pork pieces on all sides taking care not to overcrowd the pan.
- Once all the pork has been browned, return the pieces to the pot and add the chicken broth.½ Cup Gluten Free Chicken Broth
- Cover with a lid and bake in the preheated oven for 3 ½ to 4 hours.
- Then remove the lid and return to the oven for another hour to create the crispy bark.
- Once the pork is tender and cooked through to at least 195 °F (91 °C), remove it from the pot and set it aside to rest on a baking pan covered with aluminum foil for 30 minutes.
- Shred the meat with 2 forks and serve with your favorite BBQ sauce.BBQ Sauce of choice
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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