Juicy & Tender
Dutch Oven BBQ Pulled Pork
BBQ Seasoning & BBQ Sauce
Onions & Beef Broth
Apple Cider Vinegar & Mustard
Cut the pork shoulder
into 3-4 large chunks, just small enough to pick up with large tongs.
all sides of the pork pieces with the dry BBQ seasoning blend.
Whisk the braising liquid ingredients together.
Combine the beef broth, apple cider vinegar, BBQ sauce, and mustard in a small bowl.
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!
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.
Add the pork back to the Dutch Oven
, cover with braising liquid, and bring the liquid to a simmer.
Once simmering, cover the Dutch oven and
transfer it to your preheated oven
. Slowly cook the pulled pork for 3 hours at 300°F.
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.
Use a slotted spoon to remove the cooked onions from the Dutch oven, then
mix the onions into the shredded pork
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!
Detailed recipe instructions, expert tips, and more pork recipes can be found at