Dutch Oven Pulled Pork
Dutch Oven Pulled Pork is an easy way to make fork-tender BBQ in half the time of a smoker. This simple recipe turns a boneless pork shoulder into juicy and tender meat using the low and slow method.
- Prep time
- 15 min
- Cook time
- 4 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoons granulated instant coffee
- 4 to 5 pound Boston Butt ((pork shoulder roast))
- 1 cup water, beer or beef stock
- 2 Tbsp. liquid smoke ((optional))
Instructions
- 1
Preheat oven to 300 degrees.
- 2
Mix all dry rub ingredients together in a small bowl.
- 3
Using your hands, generously coat pork roast with dry BBQ spice rub. Work well into the meat.
- 4
Place pork in a large dutch oven. Add water and liquid smoke.
- 5
Cover dutch oven with lid.
- 6
Roast pork at 300 degrees for 4 hours, checking through the roasting process to ensure there is still enough liquid to prevent scorching. If not, add more water.
- 7
Remove pork roast from oven and let rest for 30 minutes on the stovetop with lid closed.
- 8
Transfer roast to a cutting board and pull meat with two forks, separating it from the fat. Dispose of fat.
- 9
Cover with aluminum foil until ready to serve with your favorite BBQ sauce as a sandwich or a plate.