Dutch Oven BBQ Pulled Pork
This Dutch oven BBQ Pulled Pork is an easy braised, spiced pork butt recipe! The pork cooks in beer and orange juice for several hours. Serve it by itself or with buns or tortillas for a full meal!
Servings: 8 people
Ingredients
- 1 tablespoon Brown sugar
- 1 tablespoon chili powder
- 1 tablespoon Kosher salt
- 2 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- 4 lb boneless pork butt cut into 5 inch chunks (about 6 pieces)
- 1 tablespoon avocado oil
- 12 oz beer
- ½ cup orange juice
- ⅔ cup Barbeque sauce
Instructions
- Preheat the oven to 300 degrees.
- In a small bowl, combine the brown sugar, chili powder, salt, paprika, garlic powder, onion powder, pepper, and cayenne. Season the pork butt pieces with the seasoning all over.
- Heat a large Dutch oven on medium-high heat. Add the oil and then the seasoned pork. Sear the pork on all sides until browned all over (depending on the size of your Dutch oven you may need to work in batches to prevent overcrowding), about 5 minutes per batch.
- Add the beer and orange juice to the pot with the pork. Cover the Dutch oven with the lid and bake for 2.5-3 hours, or until the pork can easily be shredded with a fork.
- Remove the pork pieces from the Dutch oven and shred each piece (don't discard the juices!). Return the shredded pork to the pot with the juices and toss in the barbecue sauce.
- Serve the pork as is or with a bun for sandwiches or tortilla for tacos.
Notes
Cooked pulled pork can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the pork on the stovetop on medium-low heat until warm.
