One-Pot BBQ Pork in the Dutch Oven

Why go through all the effort to make a beautiful homemade BBQ dish, only to top it with store-bought sauce full of corn syrup and preservatives? This recipe keeps everything truly from scratch. The pork and sauce are made together—rich, smoky, and layered with spice. Whether you use a Dutch oven or a slow cooker, this method makes the most flavorful, fall-apart BBQ pork.

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Prep Time 30

Cook Time 4

Course entree

Cuisine American

Equipment

7 quart dutch oven or large crock pot

Ingredients

Spice Rub:

1/2 cup Brown sugar
2 tbsp Chili powder
2 tbsp Paprika
2 tbsp Ground mustard
1 tbsp Onion powder
1 tbsp Garlic powder
1 tbsp Dried celery
1 tbsp Dried oregano
1 tsp Cumin
1/8-1/4 tsp Cayenne
1 tsp Freshly gound black pepper

Pork

4-5 LB Boston butt, cut into chunks(If bone-in, cut around the bone—it adds flavor and will fall right out after cooking)
Half the spice rub (the rest is for the sauce)

Sauce

1 tbsp Avocado oil
1 Onion, diced
1 Serrano pepper, chopped
1 Jalapeño pepper, chopped
2 Poblano peppers, chopped
Adjust spice with bell peppers or extra hot peppers as desired
1 Dried Anaheim pepper (rinsed and broken up)
2 Dried Ancho peppers (rinsed and broken up)
1/2 cup Apple cider vinegar
1/2 cup molasses
1/2 cup Homemade ketchup If you do not have homemade ketchup use 2 Tbsp tomato paste
Two 17-oz boxes Pomi tomato sauce I like the pomi as the only ingrediet is tomato.
1-2 tbsp Worcestershire sauce
1 tsp Hot sauce
1 tsp kosher salt

Instructions

Spice rub

Use a whisk to combine all of the spice rub ingredients togeather.

Pork

Rub pork with half the spice rub and let it rest while you build the sauce. If you’ve got time, let it marinate overnight.

Build the sauce

Preheat oven to 300°F.
Heat oil in the Dutch oven. Sauté onion and peppers, fresh and dried, ntil softened.
Add garlic, then vinegar and remaining spice rub. Simmer 2–3 minutes.
Stir in, molasses, ketchup or tomato paste, tomato sauce, Worcestershire, hot sauce, and salt. Mix well.
If using a crockpot start the sauce in a pot on on the stove top and trasfer to your crockpot.
Nestle the pork (and bone) in the sauce.
Cover and cook for 4–5 hours at 300°F until tender.
6-8 on low for crockpot

Finish the Dish

Remove the pork and discard the bone after removing the pork from it.
Shred the meat and strain the sauce to remove skins and solids—you’ll be left with 4 cups of pure BBQ gold.
Serve pork tossed with the sauce or spoon it over as you like.

How to Serve

This pork is wonderfully versatile:
Pile it on a soft bun for classic pulled pork sandwiches
Serve it with cornbread and slaw for a down-home BBQ plate
Stuff it into baked potatoes for an easy weeknight dinner
Layer it over nachos or make tacos—yes, seriously
This is a recipe built for gatherings, meal prep, or just treating yourself to something special without having to fuss over multiple pots and pans.

Keyword BBQ Pork

Tried this recipe?Let us know how it was!