Beth’s Dutch Oven Pulled Pork Recipe

This pulled pork recipe is incredibly tender, melts in your mouth and is not excessively sweet or oily. It is a huge favorite with my clients and I hope you enjoy it too! For paleo and Whole30 version substitute coconut aminos for Worcestershire sauce, omit the molasses and use tomato paste or sugar-free ketchup. 

Serves: 16-20

Weight Watchers Smart Points: 10SP for 1 C

Ingredients

Spice Rub Mixture

• 1 tbsp salt
• 2 tbsp white pepper
• 2 tbsp paprika
• 2 tbsp smoked paprika
• 1-3 tbsp cayenne or chipotle pepper to taste
• 1 tbsp cumin
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp mustard powder

Other Ingredients

• 6-8 pound pork shoulder or butt – bone in or boneless
• 1/2 C Carr’s apple cider syrup or 2 C apple cider boiled until reduced to 1/2 C
• 2/3 C Bragg’s apple cider vinegar
• 3 tbsp Worcestershire sauce or coconut aminos 
• 1 tbsp liquid smoke
• 2 tbsp Dijon mustard
• 1/2 C ketchup or 1/4 C tomato paste
• Optional: 1/4 C molasses
• 2 C sliced onion

Instructions

1. Preheat oven to 325° F.
2. Mix the dry rub ingredients in small bowl and coat dry rub all over the pork butt of shoulder
3. Combine liquid ingredients in a medium bowl and pour into a large Dutch oven
4. Add roast and onions and cover
5.  Roast for 4-5 hours or until fork tender and shreds easily
6. Brush the roast with cooking liquid every hour and turn a couple of times
7. Remove from oven and let stand until cool enough to handle
8. Skim excess fat from the top and remove bone if needed
9. Shred the pork with a fork or tongs into bite size pieces and allow to soak up the excess sauce

Enjoy!