Easy Dutch Oven Pulled Pork Recipe That is Perfect in Everything

This Dutch Oven Pulled Pork is a low-cost, hands-off recipe that yields tender, versatile shredded pork ready for sandwiches, bowls, tacos and more.

One of my go-to affordable and versatile staples is this dutch oven pulled pork recipe. It has a savory, but neutral flavor I can use for the base of many dishes--burrito bowls, carnitas, barbeque pulled pork sandwiches, pulled pork pizza, pulled pork nachos, and on and on. In a nutshell, this pulled pork really goes well in many meals. 

Why This Pulled Pork Works So Well

About every other month, my local grocery store runs an amazing deal where pork butt (also known as pork shoulder) goes on sale for less than a dollar a pound. That’s so budget-friendly I normally buy a few roasts at a time without spending more than ten dollars. I cook one roast right away, and freeze the others for future use.  Hello, stretched budget, I see you looking fabulous. 

Cooking pulled pork in a dutch oven is a great way to get tender, flavorful and versatile meat for many different meals. When cooked low and slow in a dutch oven, pulled pork tenderizes which makes it super easy to shred, and it retains its moisture which makes for a super juicy and delicious meal option.

Ingredients in Easy Dutch Oven Pulled Pork Recipe

• 3–4 pounds pork butt or pork shoulder This cut is ideal for pulled pork because of its marbling and fat content, which breaks down during cooking and keeps the meat juicy and tender.
• 1 tablespoon cumin Adds a warm, earthy flavor that pairs perfectly with the pork.
• 1 tablespoon paprika Provides mild sweetness and a bit of smoky depth. You can use smoked paprika for extra smokiness if you like.
• 1 tablespoon garlic powder Gives the pork a subtle garlic flavor that blends into the braising liquid.
• ¼ tablespoon ground cloves Just a touch brings a rich, slightly sweet, and aromatic note that makes the seasoning blend special.
• 3 bay leaves Add a mild herbal, slightly floral flavor during the braise — be sure to remove them before shredding.
• 1 tablespoon Alpine Touch Seasoning (or your favorite all-purpose seasoning)
  Brings salt and a blend of herbs and spices for well-rounded flavor. Adjust quantity to taste.
• 1 orange, quartered (skin on) Adds natural sweetness and citrusy brightness to balance the richness of the pork.
• 1 onion, quartered Adds subtle sweetness and depth to the braising liquid.
• 2 cups water Helps create steam for gentle braising and keeps the pork moist during cooking.

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Tip: No need for added oil — pork butt or shoulder contains plenty of fat that renders down during cooking, keeping everything moist and flavorful.

Equipment Needed to Make Pulled Pork

Dutch Oven Pulled Pork is a very simple recipe to cook. Prepping the meat for the oven is what takes the most time for me, but once everything is in my dutch oven, it just cooks itself. 

I always always use my Lodge enameled cast iron dutch oven for this recipe. If I’m being honest though, I use my dutch oven nearly everyday. It can be used on just the stove top or in the oven, or it can start on the stove top and transition to the oven. I’ve used it to simmer dishes, to braise meat, to cook down tomatoes and on and on. I’ve even baked bread in it. It’s the workhorse of my kitchen for sure. 

How to Make Dutch Oven Pulled Pork, Step-by-Step:

1. Remove your pork butt or pork shoulder from its packaging and cut it into 1-inch chunks.
2. Make sure your knife is sharp for easy cutting.
3. Transfer the pork chunks to your Dutch oven.
4. Season the pork with cumin, paprika, garlic powder, ground cloves, Alpine Touch Seasoning, and 3 bay leaves.
5. Cut an orange into quarters (leave the skin on) and add it to the pot, along with a quartered onion.
6. Pour in 2 cups of water.
7. Do not add oil — the pork contains plenty of fat that will cook down.
8. Cover with the lid and cook in a 350°F (175°C) oven for 2 hours.
9. Once finished, remove and discard the bay leaves, orange, and onion.
10. At this point, the pork should be tender and juicy — use a fork to shred it.

What Recipes can I use Pulled Pork In?

When I made this dutch oven pulled pork shoulder, I turned it into some taco bowls with copycat Qdoba cilantro lime rice, and a corn and black bean salsa, and saved the rest for the next few days. Each taco bowl cost me about $3 which is way less than if I would have gotten it at a restaurant.

Another great way to use this dutch oven pork shoulder is to make BBQ Pulled Pork Quesadillas with Caramelized Onions. It's another great weeknight recipe that is a staple in our weekly meal prep and planning.

I’d love to hear how you use this dutch oven pulled pork recipe!

Want to know what to pair with this pulled pork? How about a spicy strawberry jalepeno margarita!?

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