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Best Pulled Pork Recipe in a Cast Iron Dutch Oven

Great Cast Iron Dutch Oven Recipe
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Cuisine: American
Keyword: pulled pork
Servings: 10 people
Calories: 353kcal
Author: Rachel

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.