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A pulled pork sandwich served with bbq sauce and pickles sitting on a wooden cutting board.
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Dutch Oven Pulled Pork

You won't be able to get enough of this easy Dutch oven pulled pork. It's the perfect BBQ dinner recipe made in one pot - no smoker required.
Prep Time: 30 minutes
Cook Time: 5 hours
Resting Time: 30 minutes
Total Time: 6 hours
Servings: 8
Calories: 355 kcal

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

MEAT: Use pork butt also known as a Boston butt or pork shoulder for the best results.
NO DUTCH OVEN: If you don't own a dutch oven, place the seared pork in a casserole dish and cover it tightly with aluminum foil.  Follow the baking instructions as listed.
STORAGE: Store leftover pork in an airtight container in the refrigerator for up to 4 days.  Reheat to 145F before serving.
BRAISING TIME: Your time may vary depending on the size of your pork roast.  Typically it will be 1 hour - 1 hour 15 minutes per pound of meat.  Just make sure to cook the pork uncovered for the final hour to create the crispy bark. When the pork is cooked through the final internal temperature should be 195F.