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?
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 cooked in this method. I’m sharing all the ingredients and step by step instructions to make your own barbecue.
My husband prefers to smoke or cook a Boston Butt for his pulled pork, however a pork shoulder will work as well.
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.
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.
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 approx. 4 minutes on each side until the outside is crispy. This can be accomplished on a grill or stove top but takes long 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 throughly.
Add the Boston Butt with the fat side down into the liquid.
Cover with your dutch oven lid and cook for 8 hours.
- 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
- 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.
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.
Serving Size1 grams
Amount Per Serving Calories 987Total Fat 69gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 37gCholesterol 312mgSodium 487mgCarbohydrates 2gFiber 0gSugar 1gProtein 85g
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 from the oven, you should still see some liquid in the bottom of the pot. You want to remove the pork from the dutch oven before starting to shred.
Thanks so much for stopping by and I look forward to sharing my next adventure with you.