Easy Dutch Oven Pulled Pork with Apple Cider
Learn how to make tender and flavorful Dutch oven pulled pork braised in apple cider. This easy recipe is perfect for pulled pork sandwiches topped with creamy coleslaw—comfort food made simple!
Equipment
Ingredients
Pulled Pork
- 3-4 lbs pork butt or pork shoulder boneless
- 1 tbsp brown sugar
- ½ tsp cayenne
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp paprika
- 1 tbsp avocado oil or any neutral cooking oil
- 1 medium sweet or yellow onion thinly sliced
- 2 cups apple cider
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 2 cups BBQ sauce divided
Tangy Coleslaw
- 10 oz packaged coleslaw mix
- ¼ cup mayo
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- salt and pepper to taste
To Serve Pulled Pork Sandwiches
- 10 brioche buns
- tangy coleslaw
Instructions
Pulled Pork
- Preheat oven to 300℉. Cut pork butt into large 2-inch chunks and thinly slice the onion. In a small bowl, mix brown sugar, cayenne, garlic powder, onion powder, salt, black pepper, and paprika. Coat pork pieces evenly in the seasoning blend.
- Heat avocado oil in a Dutch oven over medium-high heat. Add pork pieces in batches and sear for about 2 minutes per side until browned. Remove and set aside.
- In the same Dutch oven, sauté onions for 5 minutes, adding a little more avocado oil if needed. Pour in apple cider vinegar, Dijon, apple cider, and ½ cup BBQ sauce. Stir and bring to a low simmer.
- Return the pork to the Dutch oven, cover, and transfer to the oven. Cook for 2 ½ to 3 hours, until the pork is fall-apart tender. Remove and shred with two forks, then return the shredded pork to the Dutch oven and stir in the remaining 1 ½ cups BBQ sauce.
Tangy Coleslaw
- In a mixing bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, and honey. Mix well, then season with salt and pepper to taste.
To Serve
- Pile the tender pulled pork onto brioche buns and top with creamy coleslaw. Serve warm and enjoy!
Notes
- Storage: Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe bags or containers for up to 3 months. Reheat gently in a skillet with a splash of apple cider or BBQ sauce to keep the meat juicy.
- Coleslaw: If storing, keep the coleslaw and pulled pork in separate containers. The coleslaw is best eaten within 1–2 days for the freshest crunch.
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