April 26, 2020
One of my go-to affordable and versatile staples is this 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.
There is something so satisfying about finding a good deal at the grocery store and creating a bomb-ass meal from said deal. Amiright, or amiright?
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.
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Let’s Make some pork!
Dutch Oven Pulled Pork is a very simple base 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 my stove top or in my oven, or it can start on my stove top and transition to my 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.
To begin, I take my pork butt out of its packaging, and cut it into one-inch chunks. I like to make sure my knife is good and sharp so I can quickly and easily cut through the meat.
Once I’ve got my pork all chunked and in my pot, I add my seasonings. I use cumin, paprika, garlic powder, ground cloves, three bay leaves, and Alpine Touch Seasoning. I also cut an orange up and put the whole thing (skins on), and a quartered onion. I put two cups of water in with all of the seasonings. Some recipes call for oil at this point, but pork butt has plenty of fat that cooks down, so oil isn’t needed.
I put the lid on my dutch oven and allow the ingredients to cook at 350 degrees farenheit for two hours. I pull the roast out of the oven and remove the bay leaves, orange and onions. At this point the roast is so juicy and tender I can just use my fork to shred it up.
And this folks, is where we get the savory pulled pork. CAN I GET AN AMEN!?
When I made this roast, I turned it into some taco bowls with 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.
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!?
Dutch Oven Pulled Pork
- 2-4 pounds pork shoulder or pork butt
- 1 orange, quarted, peel on
- 1 onion, quartered
- 3 bay leaves
- 1-1 1/2 cups water enough to barely cover the pork
- 1 tbsp paprika
- 1 tbsp chili powder
- 2 tbsp Alpine Spice or similar salt blend
- 2 tbsp cumin
- 2 tbsp garlic powder
- salt and pepper to taste
Preheat oven to 350 F.
Cut pork into one-inch chunks and place in the bottom of enameled dutch oven, cover with all seasonings and bay leaves.
Place quartered onion and quartered orange on top of pork and seasonings. Add water.
Place lid on dutch oven and cook in oven for two hours.
Remove from oven and remove onion, orange and bay leaves. Shred pork with two forks. The pork should be tender and shred easily.