Dutch oven or slow cooker?

Dutch oven, for deeper flavor and better texture. The cast iron distributes heat evenly and lets you sear the meat first, so the pork isn't watery the way slow-cooker pork can be. A slow cooker is more convenient, but a Dutch oven gives you restaurant-quality results.

How long to cook pulled pork?

About 6 hours at 325°F for an 8-pound pork shoulder, plus a 30-minute rest. Cook until the internal temperature reaches 195–205°F and the meat shreds easily.

What temp is pulled pork done?

195–205°F internal. That's where the collagen breaks down into gelatin and the pork turns fall-apart tender — well above the 145°F USDA safe minimum for pork.

Can you overcook pork shoulder?

It's very hard to in a Dutch oven because it braises in liquid. Past 210°F or well beyond 8 hours it can start to dry out, but pork shoulder stays tender and juicy through the normal 6–8 hour window.

Bone-in pork shoulder is best. The bone adds flavor, helps the meat stay moist during the long braise, and is usually cheaper than boneless.

Dutch Oven Pulled Pork Recipe (Better Than a Smoker!)

Description

This Dutch oven pulled pork is fall-apart tender, smoky, and feeds a crowd — no smoker required. Made with a bacon-topped pork shoulder and a tart-sweet apple coleslaw.

Ingredients

Scale

Ingredients — For the Pork

8 lb bone-in pork shoulder (pork butt)
1 lb smoked bacon, diced
¼ cup liquid smoke, divided
¼ cup apple cider vinegar
¼ cup apple juice

Ingredients — For the Dry Rub

2 tbsp seasoned salt
½ tbsp kosher salt
1 tbsp coarse black pepper
2 tsp smoked paprika
½ tbsp onion powder
½ tbsp garlic powder
3 tbsp light brown sugar

Ingredients — For the Apple Coleslaw

16 oz coleslaw mix
2 Granny Smith apples, peeled and thinly sliced
1 cup mayonnaise
1½ tbsp honey
1 tbsp apple cider vinegar
¼ tsp salt
¼ tsp black pepper

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Instructions

Make the dry rub: in a small bowl, stir together the seasoned salt, kosher salt, coarse black pepper, smoked paprika, onion powder, garlic powder, and brown sugar.
Rub the pork shoulder all over with half the liquid smoke, then coat completely with the dry rub. Wrap in plastic wrap and refrigerate at least 2 hours, preferably overnight.
Preheat the oven to 325°F. Heat the Dutch oven on the stovetop over medium-high heat. Add half the diced bacon and cook until it begins to brown.
Unwrap the pork and sear it in the Dutch oven, about 5 minutes per side, until nicely crusted. Remove from heat.
Pour the apple cider vinegar and apple juice around (not over) the pork. Place the remaining uncooked bacon on top. Cover with the lid.
Braise in the preheated oven for 6 hours, undisturbed, until the pork is fork-tender (195–205°F internal).
Pour the remaining liquid smoke over the pork, cover, and rest at least 30 minutes. Shred with two forks or clean hands, then leave the pork in the Dutch oven with its juices.
Make the coleslaw: combine the coleslaw mix, sliced apples, mayo, honey, apple cider vinegar, salt, and pepper. Serve the pork on buns with coleslaw and your favorite BBQ sauce.

Notes

Slow cooker adaptation: Sear the bacon and pork in a skillet first, then cook on low 8–10 hours or high 4–6 hours.
Make the slaw close to serving (1–2 hours ahead) so the apples don’t brown and the slaw doesn’t water down.
Nutrition is an estimate and doesn’t include buns, BBQ sauce, or other add-ons.

Prep Time: 2 hours 30 minutes
Cook Time: 6hours
Category: Main Entree
Method: Roast
Cuisine: American