Dutch Oven Pulled Pork

When feeding a crowd I have a couple recipes that I use; pulled pork is always a crowd pleaser as it appeals to both kids and adults. There are endless ways to flavor and cook the pork. This Dutch oven method is incredibly easy and the apple balsamic barbecue sauce is a perfect flavor combination for fall.

Cooking the pork in a cast iron Dutch oven allows the meat to cook in an environment where there is an even temperature throughout. Conventional ovens don’t maintain an even temperature during the baking process, which is why food cooked in cast iron often cooks quicker. It also allows none of the moisture to evaporate so all the juices stay locked into the cooking environment. Sealing in the moisture and the low, even cooking temperature makes this pork delicious and bursting with flavor.

Instead of making your own barbecue sauce you can use a store bought version. I love how my recipe packs in extra flavors of fall and adds even more moisture to the pork. While the pork is delicious served on buns with my quick slaw recipe below, we also enjoy it on top of nachos or on a bed of leafy greens.


Pulled Pork:

  • Pork shoulder (3 pounds)
  • 12 ounces of beer
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of ground mustard
  • 1 teaspoon of paprika
  • Salt and pepper to taste

Barbecue Sauce:

  • 1/2 cup of reserved cooking liquid
  • 1/2 cup of apple butter
  • 1/4 cup of ketchup
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of yellow mustard
  • Optional: 2 tablespoons of maple syrup to sweeten

Quick Slaw:

  • 1 small head of cabbage – shredded
  • 2 carrots – shredded
  • 1 cup of mayonnaise
  • 3 tablespoons of apple cider vinegar
  • 3 tablespoons of sugar
  • 1/2 teaspoon of dried dill
  • Salt and pepper to taste


Pulled Pork:

  1. Preheat oven to 300°F.
  2. Mix together spices and rub all over the pork shoulder.
  3. Place pork shoulder in Dutch oven and pour beer over top.
  4. Cover Dutch oven and bake for about three hours or until the pork has reached at least 165°F and can be easily shredded.
  5. Remove pork from Dutch oven and reserve 1/2 cup of cooked juices for barbecue sauce.
  6. Add all ingredients for barbecue sauce to the Dutch oven and simmer on low, stirring frequently, until desired thickness is reached.
  7. Shred pork, add back to Dutch oven and stir until it is evenly coated with barbecue sauce.
  8. Serve immediately and enjoy!

Quick Slaw:

  1. Add cabbage and carrots to a large mixing bowl and set aside.
  2. in a separate bowl mix together mayonnaise, vinegar, sugar and spices until well mixed through.
  3. Pour dressing over cabbage and carrots and toss until well coated.
  4. Serve immediately and enjoy!

One thought on “Dutch Oven Pulled Pork

  1. Love this version! Going to try it next. I make pulled pork often , the ease of BBQ to making burritos then BBQ pizza is always fun I do the same with chicken. Always a simple quick meal 😋

    Liked by 1 person

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