Dutch Oven Pulled Pork

Savor a true family favorite with Amanda and Ricky’s Dutch Oven Pulled Pork—a classic BBQ recipe that’s rich, smoky, and melt-in-your-mouth tender. Slow-cooked to perfection and seasoned just right, this Southern staple is a guaranteed crowd-pleaser at any cookout. Whether you’re hosting friends or craving comfort food, this recipe brings the heart of southern BBQ straight to your table.

Dutch Oven Pulled Pork (Great of Outdoor Cookouts)

Ingredients

• 4 lb. boneless pork butt
• 3 tbsp. packed brown sugar
• 1 tbsp. kosher salt
• 1 tbsp. smoked paprika
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1 tsp. onion powder
• Freshly ground black pepper
• 2 tbsp. vegetable oil
• 12oz Lager

Directions

• Step 1
  Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
• Step 2
  In a small bowl, combine brown sugar, salt, paprika, garlic powder, cumin, and onion powder; season with black pepper. Rub all over pork. (This can be done the night before.)
• Step 3
  In large Dutch oven over medium high heat, heat oil. Working in batches, cook pork until browned on all sides, about 2 minutes per side. (Spices can burn quickly, so don’t let it go for too long!) Pour beer around pork and cover with a lid.
• Step 4
  Bake until pork is just beginning to turn tender, about 3 hours. Uncover and continue to bake until pork is very tender and easily pulls apart with a fork, 1 to 2 hours more.
• Step 5
  Transfer pork to a cutting board, reserving pan drippings in pot, and let rest until ready to use.

Sauce Preparation

• Step 1
  Into pan drippings, whisk ketchup, mustard, vinegar, brown sugar, and Worcestershire until combined. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
• Step 2
  Shred pork with 2 forks. Add meat to sauce and toss to combine. Serve warm with buns and remaining sauce alongside.

Lake Norman Favorite BBQ Eateries