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Dutch Oven Pulled Pork

This is hands down the easiest way to make tender pulled pork without a smoker. The root beer and bourbon braising liquid breaks down the meat while building layers of flavor you can't get any other way.
prep time15 minutes
cook time3 hours 30 minutes
total time3 hours 45 minutes
Print Recipe

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.

Notes

Serve immediately or store refrigerated for up to 5 days.