Dutch Oven Pulled Pork
Tender pork shoulder for sandwiches, rice bowls, or tacos.
Ingredients
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 0.5 tsp black pepper
- 4 lb boneless pork shoulder
- 1 tbsp neutral oil
- 1 onion
- 1 cup chicken stock
- 0.25 cup apple cider vinegar
- 0.5 cup barbecue sauce
Equipment
- oven
- dutch oven
- forks
Instructions
Preheat oven to 300°F.
Mix 2 tbsp brown sugar , 1 tbsp smoked paprika , 2 tsp kosher salt , 1 tsp garlic powder , 1 tsp onion powder , 1 tsp cumin , and 0.5 tsp black pepper . Rub all over 4 lb boneless pork shoulder .
Heat 1 tbsp neutral oil in a dutch oven and brown the pork on all sides.
Add 1 onion , sliced, 1 cup chicken stock , and 0.25 cup apple cider vinegar .
Cover and bake for 3.5-4.5 hours until the pork shreds easily, usually around 195-205°F internally.
Remove the pork and shred with forks .
Skim excess fat from the cooking liquid and reduce the liquid on the stovetop if watery.
Toss the pork with the reduced juices and 0.5 cup barbecue sauce , if using.
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Rich braised pork shoulder with crispy broiled edges, cilantro lime rice, seasoned black beans, and fresh toppings. The broil step is essential, it transforms braised pork into carnitas.
View Cooklang Source
---
title: Dutch Oven Pulled Pork
description: "Tender pork shoulder for sandwiches, rice bowls, or tacos."
servings: 8
total time: 4-5 hours
tags: [main, pork, dutch-oven, braise, pulled-pork]
cuisine: American
difficulty: easy
---
Preheat #oven{} to 300°F.
Mix @brown sugar{2%tbsp}, @smoked paprika{1%tbsp}, @kosher salt{2%tsp}, @garlic powder{1%tsp}, @onion powder{1%tsp}, @cumin{1%tsp}, and @black pepper{1/2%tsp}. Rub all over @boneless pork shoulder{4%lb}.
Heat @neutral oil{1%tbsp} in a #dutch oven{} and brown the pork on all sides.
Add @onion{1}, sliced, @chicken stock{1%cup}, and @apple cider vinegar{1/4%cup}.
Cover and bake for ~{3.5-4.5%hours} until the pork shreds easily, usually around 195-205°F internally.
Remove the pork and shred with #forks{}.
Skim excess fat from the cooking liquid and reduce the liquid on the stovetop if watery.
Toss the pork with the reduced juices and @barbecue sauce{1/2%cup}, if using.