Dutch Oven Pulled Pork

Stop everything you are doing. This is an absolute MUST MUST MUST TRY! This pork just falls apart into a million delicious pieces. This is without question one of my absolute favorite recipes of the entire year.

Disclaimer: This recipe was inspired by https://www.seriouseats.com/easy-oven-pulled-pork-recipe

 This also goes so perfectly with my Mac and Cheese!

Tips:

1. Don’t be stingy with your seasonings and taste the seasoning rub alone before you add it to anything else.

2. You can also pre-salt your pork butt well the day before with kosher salt. The meat absorbs the salt overnight and helps it become extra tender.

3. Since you use the seasoning mixture in the sauce and on the pork itself, feel free to double the recipe so you have enough to go around.

Ingredients:

Spice Rub

• ¼ Cup Brown Sugar

• 4 Tbslpns Smoked Paprika

• 2 Tblspns Garlic Powder

• 4 Tspns Ground Tumeric

• 3 Tspns Ground Cumin

• 2 Tspns Onion Powder

• 2 Tspns Ground Coriander

• ¾ Tspn Cayenne Pepper

• 1 Tspn Ground Black Pepper

• 2 Tspns Kosher Salt

Wet Ingredients

• 1 Cup Ketchup

• ¾ Cup Dark Molasses

• ½ Cup Apple Cider Vinegar

• 2 Tblspns Worchestershire Sauce

• 2 Tblspns Brown Mustard

• 2 Tspns Hot Sauce

• 2 Tspns Honey

• 1 ½ - 2 Cups Low Sodium Chicken Broth

• 1 Tblspn Canola Oil

Optional

• 1 Tspn Liquid Smoke

Everything Else

• 1 Pork Butt (4-6 Lbs)

• 1 Large Vidalia Onion, Sliced

ALLLL the ingredients are ready!

Instructions:

1. Preheat the oven to 300 degrees.

2. Combine all of your dry ingredients into a bowl and mix well. Use 4 teaspoons of the mixture to rub all over the pork. Keep the remaining spice mixture of to the side.

3. Now combine all of your wet ingredients, except the chicken broth, into a bowl and add the spice mixture to it. Hang onto it. We will come back to it.

4. Heat the oil in Dutch oven over medium high heat until it begins to brown. Keep turning the meat so that the entire pork butt gets browned on all sides. This should take a few minutes per side (approx. 4 -6 minutes per side). Remove it from the Dutch oven and let it rest.

She’s a beauty!

5. Add the sliced onion and try to scrape up the leftover pork fat with them. Keep moving them around the pan until they are soft and translucent (approx. 3-4 minutes).

6. Pour ½ cup of the chicken broth to the pot and use it to scrape up the leftover pork and onion bits that remained stuck to the pot. This should take about 5-7 minutes.

7. Pour the remaining broth in the pot and add back the pork butt with the fat side up. Brush the pork with the sauce.

8. Cover and cook for about 3 hours. This will depend on the size of the pork butt, so check at about the 1 ½ hour mark. If it isn’t fork tender, it isn’t ready.

Pork Perfection

Enjoy with a glass of bourbon and friends!