Pulled Pork

Dutch oven pulled pork is cooked low and slow into juicy pull-apart tender perfection with smokey, savory flavors throughout. 

Why this recipe works

This pulled pork recipe hits the nail on the head with juicy, easily shreddable pork that’s achievable in less than 4 hours in a Dutch oven. We’ll begin with a well-marbled pork shoulder that’s met with an ultra-flavorful spice blend and a can of Dr. Pepper. The Dr. Pepper and homemade rub are key to flavor-packed pork that shreds with ease. Say goodbye to dry pork forever.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PORK – Pork shoulder is the perfect candidate for shredding thanks to its fat content that melts and infuses both moisture and flavor as it cooks. This recipe calls for 3 pounds of boneless pork shoulder. If your cut is larger than 3 pounds, it will need to cook longer. Typically, you would add another hour per pound. Cook to an internal temperature of 205F for shredding pork shoulder.

RUB – Our homemade pulled pork rub adds so much flavor to the shredded pork. Use any extra blend to sprinkle over steamed or roasted veggies or save it for future recipes. 

SODA – Not only does Dr. Pepper add flavor and moisture, but it also works to help break down the pork into a tender shreddable consistency. You can substitute the Dr. Pepper with cola if desired. 

How to Make Pulled Pork

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 300 F.
2. Cover the roast with the dry rub, covering all sides.
3. In Dutch Oven over medium-high heat, warm olive oil until it shimmers.
4. Add roast and allow to sear for a minute or two. Use tongs to turn roast over and sear the other side, for another minute or so. Sear all sides.
5. Pour Dr. Pepper over the roast.
6. Place lid on Dutch Oven and bake for 3 hours (roughly 1 hour per pound).
7. Remove from oven, take off string (if your pork shoulder was tied), and shred the meat. Place back in oven, uncovered for 30 minutes.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Use any leftovers to make a pulled pork sandwich, wrap, or mix into a salad the following day. It’s just as good cold as it is warm!

Serve dutch oven pulled pork sandwiched between two toasted burger buns with coleslaw and onion straws or enjoy it as-is with a side of mashed potatoes, green beans, broccoli, or carrots. 

More Pork Recipes

• Carnitas
• Instant Pot Pulled Pork
• Slow Cooker Pulled Pork
• Slow Cooker Oriental Pork Roast
• Instant Pot Carnitas

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Pulled Pork

This pulled pork recipe hits the nail on the head with juicy, easily shreddable pork that's achievable in less than 4 hours in a Dutch oven.

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 10 servings (about 5 cups shredded)

3 hours hrs 40 minutes mins

Calories: 237

Author: Amanda Davis

Ingredients

• ▢ 3 pounds boneless pork shoulder
• ▢ ⅓ cup pulled pork rub
• ▢ 2 Tablespoons olive oil
• ▢ 12 ounces Dr. Pepper 1 can

Things You’ll Need

• ▢
  5 qt Dutch oven 4-6 quart ovenproof
• ▢
  Tongs

Before You Begin

• This recipe calls for 3 pounds of boneless pork shoulder. If your cut is larger than 3 pounds, it will need to cook longer. Typically, you would add another hour per pound. Cook to an internal temperature of 205F for shredding pork shoulder.
• You can substitute the Dr. Pepper with cola if desired. 

Instructions

• Preheat oven to 300 F.
• Cover the roast with the dry rub, covering all sides.
• In Dutch Oven over medium-high heat, warm olive oil until it shimmers.
• Add roast and allow to sear for a minute or two. Use tongs to turn roast over and sear the other side, another minute or so. Sear all sides.
• Pour Dr. Pepper over the roast.
• Place lid on Dutch Oven and bake for 3 hours (roughly 1 hour per pound).
• Remove from oven, take off string (if your pork shoulder was tied), and shred the meat. Place back in oven, uncovered for 30 minutes.

Expert Tips & FAQs

• Refer to our pulled pork rub recipe for nutritional value on the blend.
• Store leftover pulled pork in an air-tight container kept in the refrigerator for up to 4 days. Reheat covered with a paper towel in the microwave until warmed though, optionally adding a splash of water to remoisten. 

Nutrition

Serving: 1serving (1/2 cup) | Calories: 237cal | Carbohydrates: 9g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 82mg | Potassium: 568mg | Fiber: 1g | Sugar: 4g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 4mg

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