Brad’s Pulled Pork Recipe – Cast Iron Dutch Oven
If you love juicy pulled pork, you will love Brad’s Cast Iron Dutch Oven Pulled Pork Recipe. He came up with this delicious Pulled Pork Recipe that he cooks in a cast iron Dutch Oven. The pulled pork is more tender and juicy when cooked in this method. I’m sharing all the ingredients and step by step instructions to make your own barbecue.
Y’all probably know by now that my husband loves to cook. He loves all his grills and smokers—yes, that’s plural. He worked hard to perfect his Pulled Pork Smoker Recipe, and then guess what?
My husband prefers to smoke or cook a Boston Butt for his pulled pork. However, a pork shoulder will work as well.
Table of contents
Pulled Pork Recipe
I’m sharing the full recipe below, but my husband doesn’t really measure any of the ingredients, and the pulled pork comes out great every time.
The lime juice really helps to tenderize the pork.
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Prepare the Pork
Begin with an 8-9 lb. pork butt and remove the excess fat from the bottom. It’s not necessary or recommended to remove all the fat.
Coat both sides of the pork butt with a rub. My husband loves Rudy’s Rub, which he first experienced while working in Texas. Now, he orders online.
Next, you want to sear the outside of the pork butt. My husband has a searing burner on his grill for this purpose.
Sear for approximately 4 minutes on each side until the outside is crispy. This can be accomplished on a grill or stovetop, but it takes a long time to achieve the desired crispiness.
Below is an example of what the Boston Butt looks like after searing for the desired crispiness. You want a good char on the outside of the pork.
Cast Iron Dutch Oven Time
Begin by adding all the remaining ingredients to the cast iron Dutch oven. Stir until mixed thoroughly.
Add the Boston Butt with the fat side down into the liquid.
Cover with your Dutch oven lid and cook for 8 hours.
Best Pulled Pork Recipe in a Cast Iron Dutch Oven
Great Cast Iron Dutch Oven Recipe
Ingredients
- 1 - 8 lb Boston Butt Pork Roast
- 2 cups Beef Broth
- 2 tbsp. Ketchup
- 2 tbsp. Mustard
- 1 tbsp. minced garlic
- 2 tbsp. Lime Juice or Lemon Juice
- ¼ cup Favorite Rub, Amount may vary, you want it well coated
Instructions
- Trim excess fat from the bottom of the pork butt - Don't remove all fat
- Sprinkle Rub liberally over both sides of the pork butt and press into the pork
- Sear both sides of the butt for approx. 4 minutes on each side until crispy on searing burner
- Place all remaining ingredients in Cast Iron Dutch Oven
- Stir until well mixed
- Add pork butt with the fat side down into the liquid. Broth should not cover the pork.
- Cover with lid
- Bake at 300° for approx. 8 hours - Check every few hours to be sure there is still broth in the pot. If more liquid is needed, add water or additional beef broth.
- Remove from oven & from dutch oven to shred.
- Use shredding claws to create pulled pork.
Notes
A pork shoulder can be substituted for the Boston Butt.
You are steaming the pork, not boiling it so don't cover the entire butt in broth.
Be sure to keep a check on the broth and add more liquid if necessary.
When shredding the pork it's best to doing it while still hot or at least warm because it will just fall apart at this point.
Nutrition Information
Yield
12Serving Size
1/3 lb.Amount Per Serving Calories 353 CaloriesTotal Fat 26.93 gramsgSaturated Fat 9.341 gramsgTrans Fat 0gCholesterol 106 mgmgSodium 97mgmgCarbohydrates 0gFiber 0gSugar 1gProtein 25.72g
Nutrition information isn't always accurate.
Another favorite cast iron recipe you might enjoy is Cilantro Lime Black Beans.
Cast Iron Dutch Oven – Pulled Pork
When you remove it from the oven, you should still see some liquid in the bottom of the pot. You should remove the pork from the Dutch oven before starting to shred it.
The pork is easy to pull with these claw metal shredders. You can add barbecue sauces to your pulled pork if desired. Some of our favorites are Sweet Baby Rays and Rudy’s Bar-b-que Sauce
This recipe is delicious and served as a main dish. It makes the best Pulled Pork Egg Rolls, and it freezes well. Brad and I almost always have some frozen and ready-to-serve for our guests.
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Thanks so much for stopping by, and I look forward to sharing my next adventure with you.
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This looks amazing, Rachel. It’s making me hungry!
Jen,
As soon as it comes out of the oven, I’m picking at it. It smells wonderful.
Pulled pork is so good! And your recipe sounds delicious- I’ll definitely have to try it.
Shawna,
It’s my husbands thing but it is really good.
I bet pulled-pork-lovers will go ga-ga for this recipe! Pinned!
Julie,
It’s so easy and delicious.
This sounds amazing! Could you sear the meat and then use a slow cooker instead of 8 hours in the oven? I’m also a Texas girl and try not to heat up the kitchen too much in the summer.
Judy,
You possibly could. Brad is always experimenting with different ways to cook and recently purchased the ninja slow cooker which has a million options. I’m sure it would be delicious cooked on one of the setting. LOL. You can tell I’m not the cook.