Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Dutch Oven R&R Pulled Pork

Posted by Caveman Cooking on September 28, 2010

C3TV - Watch This RecipeDutch Oven R&R Pulled Pork Sandwich
Being a Caveman and all, I love to put meat on the grill or in the smoker. That said, I must challenge the purists who insist that good Pulled Pork has to be cooked via one of those methods. This recipe will prove that this dish doesn’t always have to be made in the great outdoors.


5-6 Pounds Bone-In Pork Shoulder Roast (Boston Butt)
1 Preparation BBQ Rub-a-dub
1 Preparation R&R BBQ Sauce
1 Medium Onion
4-5 Large Garlic Cloves


Make one preparation BBQ Rub-a-dub.
HINT #1: This rub was developed specifically for this recipe.
BBQ Rub-a-dub

Completely cover entire Pork shoulder with rub. Place into large zip-loc bag and press rub into meat. Seal bag and place in refrigerator for at least 12 hours (I go for 24).
Marinating Pork Shoulder

When done marinating, remove meat from fridge and let stand for 20 minutes. Preheat oven to 300°. In the meantime, slice onion and then cut slices in half. Slice garlic cloves lengthwise.
Sliced Onion and Garlic

Evenly spread half the onions and garlic in the bottom of a quality Dutch Oven. Place the Pork should on top of the onion and garlic slices, then cover with the meat with the rest of them.
Place lid tightly onto Dutch Oven and put into oven. Pork shoulder should cook for about 1.25 hours per pound. To be certain it is fully cooked, insert a meat thermometer (be sure it isn’t touching, or near, any bones). Meat should be done when it reaches 175°.
Ingredients in Dutch Oven

While meat is cooking, make one preparation R&R BBQ Sauce.
HINT #1: This sauce was developed specifically for this recipe.
R&R BBQ Sauce

When the meat is done, it should look something like this.
NOTE #1: See, purists. There is still a nice bark on the outside!
Cooked Pork Shoulder

Scrape any loose onion or garlic slices off Pork shoulder into Dutch Oven (don’t worry if some sticks to the meat). Remove meat from Dutch Oven, place onto a raised edge plater (to catch any juices that may flow in the pulling process), and let stand for 15 minutes. Skim fat from juices that remain in pan and reserve any remaining liquid, onions and garlic.
Take two forks and start shredding meat, making sure to separate and discard any fat and/or bones.
NOTE #2: See, purists. The meat is still juicy and tender!
Shredding Pork

Place remaining meat, drippings, and onion/garlic scraps back into Dutch Oven with reserved liquid and ingredients. Pour in 2 to 2.5 cups of the R&R BBQ Sauce (depending on the size of the Pork Shoulder), and stir all ingredients together. Place lid back onto Dutch Oven and return to oven for 15 minutes.
Pulled Pork with Sauce

Now you’re ready to serve up this succulent, juicy, tender, and delicious Pulled Pork. One option is to heat up some corn tortillas, whip up some Rockin’ Guac, and make some Tacos al Pastor. You can also steam up some rice and pour ladles of this marinated, slow-cooked pork on top. But, the overwhelming alternative of choice is to slice open a Kaiser Roll, slap on a heap of the Pulled Pork, top with some Cole Slaw, and drizzle with warmed R&R BBQ Sauce, as shown here. Also, served here with some Oven-Baked Cave Chips.
NOTE #3: See, purists. It still looks delicious!
Dutch Oven R&R Pulled Pork Sandwich

If you are wondering whether it really tastes as good as it looks, just ask the Caveboy. He declared this stuff to be, during his one and only pause between bites, his “new, personal candy”. But, don’t take our word for it … try it yourself!

Prep Time = 20 Minutes
Marinating Time = 12-24 Hours
Cooking Time = 5-7.5 Hours
Serves 6-10

View the C3TV video version of this recipe here.

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

28 Responses to “Dutch Oven R&R Pulled Pork”

  1. boredcook said

    Now this looks yummy! I swore we were going to make this over the summer in the smoker, but our time got away from us and we never got around to doing it. Glad to know it works just as well on the stove!

    BTW, I made those potato chips the other night as a side to our pork tenderloin. They were delicious and my family loved them. Seasoned them up with a sprinkling of smoked paprika, salt and pepper, and a little cayenne on the ones for me and hubby.

    My camera was acting up and I never got shots of the tenderloin or the chips, but they will be on the menu again and I’ll be sure to pass on the credit to you!

    Now, pass me a bun and some pork!

  2. We’ve got this on our list to make – possibly next weekend. It’s in the latest Food and Wine & I’m doing the F&W month for FB. So, I’ll now have options – awesome! Kate

  3. gigabiting said

    Pork shoulder has got to be the most under-rated cut going. Enough with the bacon and bellies. This is where the flavor is.

  4. This looks so, so good! I bet my husband would call it candy too 🙂

  5. Chris said

    I have finished a butt in a crock pot once when I lost my fire in the middle of the night and didn’t feel like getting it restarted. That one came out good after all. Never tried one in the dutch oven. I’m sure you can get the tenderness this way but I’d still want to smoke it if I have that option available to me. That is partly because I like the smoky flavor and partly because I like playing with fire:)

  6. Cheryl said

    This looks wonderful. I’m going to admit that I’ve cooked a lot of things but never pulled pork…and I love it. I might just have to give your recipe a try.
    Have a great weekend!

  7. Lael Hazan said

    I’m hungry and I want this NOW! I love your step by step pictures.
    Thank you,

    • Thank you, Lael. Made some Pulled Pork tacos tonight with some of this stuff … OMG! It was amazing!! Just added a slice or two of avocado and that was all that was needed. Great … now, I’m hungry! 😆

  8. Jessafur said

    This looks sooooo yummy. For the past year I have been on a mission to perfect a pulled pork recipe. This looks fabulous. Your step-by-step photos are great. Looks like I know what I’m cooking this weekend!!!!

  9. This pulled pork looks simple and delicious! 😀

  10. This pulled pork sounds awesome! 😀

  11. Sandy Klingler said

    This looks and sounds wonderful! Can’t wait to try it out.

  12. Alex said

    Followed this recipe and it was awesome. Super easy and highly recommended!

  13. Robert said

    I invited some friends over and followed this recipe (pretty much), made a variant with cumin and red chilli instead of chipotle. Covered the pork with Sweet Baby Ray’s BBQ sauce instead of onions and then put it 6 hours in the oven in 140 degrees celcius (3.5 pounds of meat). It was really sweet and tender. Being swedish, this gave us a small taste of america and it was a hit in the kitchen. Thanks. 🙂

  14. Kit said

    Got a cast iron dutch oven as a wedding gift. Your method helped me make pulled pork using some Carolina rub and bbq sauce I brought back with me the last time I went home to Charleston, SC. It was a huge hit with friends. Thank you

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