Ingredients (~8 servings)
Dry Rub
- 3 Tbsp brown sugar
- 1 1/2 Tbsp kosher salt
- 1 1/2 Tbsp paprika
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp ground mustard
Pork and Base
- ~5 lbs boneless pork butt
- 2 Tbsp neutral oil
- 1 large yellow onion, sliced
- 1 cup chicken broth
Braising Sauce
- 18 oz root beer (1 1/2 cans)
- 1 1/2 cups ketchup
- 1/3 cup molasses
- 1/3 cup apple cider vinegar
- 1 1/2 Tbsp dijon mustard
- 3 Tbsp hot sauce
- 1 Tbsp Worcestershire sauce
- 1/3 cup dark brown sugar
- 1 1/2 Tbsp liquid smoke
- 3/4 cup bourbon
Prep the Pork and Make Your Rub
Pat the pork dry and cut into ~4 inch chunks.
In a small bowl, mix the brown sugar, salt, paprika, garlic powder, onion powder, and ground mustard until combined.
Sprinkle the rub evenly over all the pork pieces and work it into the meat with your hands.
Let the pork sit at room temperature for 1 hour while you prep everything else.
Get Your Oven to 325F and Sear the Pork
Heat 2 tablespoons of oil in a 5-6 quart Dutch oven over medium heat.
Once the oil shimmers, add the pork pieces and sear until golden brown on each side.
The sugar in the rub burns easily so flip every 2-3 minutes and don’t walk away.
You’re looking for a deep brown crust on all sides – this takes ~8-10 minutes total.
Make the Braising Liquid While the Pork Sears
In a large bowl or measuring cup, whisk together the root beer, ketchup, molasses, cider vinegar, Worcestershire, dijon, brown sugar, hot sauce, and liquid smoke.
The root beer will foam up at first but keep whisking until smooth.
Set aside 1/3 of this mixture for finishing the pork later.
Deglaze and Build Your Braising Base
Transfer the browned pork to a plate.
Add the sliced onions to the same Dutch oven and sauté for ~4 minutes until they start to brown and soften.
Pour in the chicken broth and scrape up all the browned bits from the bottom with a wooden spoon – this is where the flavor lives.
Turn off the heat, add the bourbon, and stir well.
Stir in 2/3 of your braising liquid, then nestle the pork back into the pot.
Braise Until Fork Tender
Cover the Dutch oven and slide it into your 325F oven.
Braise for 2 1/2 to 3 hours until the pork is just shy of falling apart.
Remove the lid and continue cooking until the pork shreds easily with a fork – usually another 30-45 minutes.
The liquid should be reduced and the pork should look like it’s ready to fall apart when you poke it.
Shred and Finish with Remaining Sauce
Pull the pork apart with two forks right in the pot.
Pour in that reserved 1/3 of braising liquid and bring everything to a simmer on the stove over medium-low heat.
Let it bubble for ~10-15 minutes until the sauce thickens slightly and coats the pork.
Taste and add salt and pepper as needed – the pork should be saucy but not soupy.
Dutch Oven Pulled Pork
Ingredients
Dry Rub
- 3 Tbsp brown sugar
- 1 1/2 Tbsp kosher salt
- 1 1/2 Tbsp paprika
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp ground mustard
Pork and Base
- ~5 lbs boneless pork butt
- 2 Tbsp neutral oil
- 1 large yellow onion, sliced
- 1 cup chicken broth
Braising Sauce
- 18 oz root beer, 1 1/2 cans
- 1 1/2 cups ketchup
- 1/3 cup molasses
- 1/3 cup apple cider vinegar
- 1 1/2 Tbsp dijon mustard
- 3 Tbsp hot sauce
- 1 Tbsp Worcestershire sauce
- 1/3 cup dark brown sugar
- 1 1/2 Tbsp liquid smoke
- 3/4 cup bourbon
Instructions
- Mix dry rub ingredients and coat pork chunks thoroughly.
- Let pork sit at room temperature for 1 hour.
- Sear pork pieces in Dutch oven until golden brown, about 8-10 minutes.
- Whisk braising liquid ingredients together, reserving 1/3 for later.
- Sauté onions in pot, deglaze with chicken broth and bourbon.
- Add 2/3 braising liquid and pork to Dutch oven.
- Braise covered at 325F for 2.5-3 hours until fork tender.
- Uncover and cook additional 30-45 minutes.
- Shred pork in pot and stir in reserved braising liquid.
- Simmer 10-15 minutes until sauce thickens.