Dutch Oven Pulled Boston Butt
Making pulled pork in your dutch oven is simple and will save you money. When you find Boston buts on sale, you can freeze it once it’s cooked and pulled for many future meals.
click the button below for my barbeque dust recipe.
Pulled Pork from boston butt
Dutch oven slow cooked boston Butt
Equipment
- 1 dutch oven or any heavy pan that is oven safe
Ingredients
- 1 4-8 pound Boston butt
- 2 cups Barbecue dust recipe
- 3 cups apple cider or apple juice
- 4 Tbsp kosher salt
- 1 onion
- 4 cloves garlic
- 2 Tbsp High-heat oil, I use avocado oil
Instructions
- Brine your pork overnight if you can; this will add flavor and help your pork be very juicy.
- To Brine
- In an ex-large ziplock bag or large bowl with a lid, add one cup barbeque dust, two cups apple cider or juice, the four Tablespoons kosher salt, and shake or whisk to mix well.
- Add the pork butt, close tightly, and let sit in your fridge overnight
- The next day drain your pork and let sit for 30 minutes t room temperature.
- Cover the pork completely with barbeque dust.
- Heat your dutch oven over medium-high heat and add your oil.
- Sear the pork on all sides, from 4-5 minutes on each side
- Remove the pork, turn off the heat and to the bottom of the dutch oven, add your onion, garlic cloves, and one cup of apple cider.
- Place your lid on and place in a 300° oven for 4 to 6 hours, depending on how big your pork put is.
- I will start checking at four hours, and you can test how easily it pulls apart.
- Transfer the pork to a cutting board and pull the meat with two forks, separating it from the fat. Dispose of fat.
- Now it's ready for your favorite barbeque sauce!
Tried this recipe?Let us know how it was!