How To Make Pulled Pork in a Dutch Oven

There are as many variations of pulled pork as there are of ribs. We’ve tried a bunch of styles, including a saucy version in the crock pot, and a Carolina style in a big foil roasting pan.

But now that Jenn has become the Mistress of the Dutch oven, we’ve settled on our preferred method. This is our go-to pulled pork.


130428-1143475 lb pork shoulder (approx. weight)
2 cups cider vinegar
salt & black pepper
garlic powder
Cajun seasoning
bacon fat


I’m a big believer in letting meat thaw completely before cooking. In fact, I like to let it come up to room temperature. But Jenn throws these big hunks of meat in the Dutch oven completely frozen and they come out great. Can’t argue with results.

One of the reasons we like the Dutch oven better than the slow cooker is that you can brown the meat on the stovetop first. We’re not going to brown the pork, but melt a little bacon fat in the pot first just so it doesn’t stick.


Toss the frozen hunk in there. If one side has more fat on it, put that side up.


Pour the vinegar over, then coat liberally with all the spices.

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Obviously we’re not measuring anything here. Each time you make it you learn better what you like. That Cajun Seasoning is a cayenne based blend, so it’s got a little heat. You can go with something more mild if you prefer.

Once it’s seasoned, put in the oven (covered) at 350°F. Leave it there for at least three or four hours. This one we checked at just about five, and it had split open.


The real test is whether it pulls apart easily. This shouldn’t take any effort at all. If it doesn’t fall apart easily, put it back in for another half-hour or so.


Shred everything, including the fat. That’s what gives it the lip-smacking goodness.


Pull the bone out, if you had one, stir it all up and check the seasoning. I almost always add more of the Cajun.

Serve with vinegar-based slaw.

Dutch Oven Pulled Pork

And that’s it.

Dutch Oven Pulled Pork

Prep Time: 5 minutes

Cook Time: 5 hours

Dutch Oven Pulled Pork

Maybe the best pulled pork comes from a smoker, but when you've got snow on the ground for half the year you learn to make it inside. This is the best way we've found.


  • 5 lb pork shoulder (approx. weight)
  • 2 cups cider vinegar
  • salt & black pepper
  • parsley
  • garlic powder
  • Cajun seasoning
  • bacon fat


Melt just enough bacon fat in the Dutch oven to prevent the pork from sticking. Put the pork in and pour over the vinegar. Season generously with all the herbs and spices.

Cover and cook at 350°F for at least four hours, until the meat falls apart with no effort.

Shred the pork with two forks and stir in the drippings.