Juicy & Tender

Dutch Oven BBQ Pulled Pork


Pork Shoulder BBQ Seasoning & BBQ Sauce Onions & Beef Broth Apple Cider Vinegar & Mustard

Step 1

Cut the pork shoulder into 3-4 large chunks, just small enough to pick up with large tongs. Liberally season all sides of the pork pieces with the dry BBQ seasoning blend.

Step 2

Whisk the braising liquid ingredients together. Combine the beef broth, apple cider vinegar, BBQ sauce, and mustard in a small bowl.

Step 3

Working in batches, brown all sides of pork for about 2 minutes per side. Searing (browning) creates a flavorful crust and helps lock in the juices!

Step 4

Set the browned pork shoulder aside and add the sliced onion to the pot. Saute the onions for about 3 minutes, until soft and fragrant.

Step 5

Add the pork back to the Dutch Oven, cover with braising liquid, and bring the liquid to a simmer.

Step 6

Once simmering, cover the Dutch oven and transfer it to your preheated oven. Slowly cook the pulled pork for 3 hours at 300°F.

Step 7

After 3 hours, remove the pork from the oven. Use tongs or a large slotted spoon to transfer the cooked pork to a large mixing bowl. Shred the pork using two forks or meat claws.

Step 8

Use a slotted spoon to remove the cooked onions from the Dutch oven, then mix the onions into the shredded pork. Add as much braising liquid and pan juices to the shredded pork as you’d like. Extra juices will keep the meat juicy and tender.

Mix in BBQ Sauce to taste, or drizzle BBQ sauce onto your pork when you’re ready to serve it. Enjoy!