Gluten-free Dutch Oven BBQ Pulled Pork
If you love pulled pork that is fall-apart tender, melt-in-your-mouth delicious with all the flavors, and a fraction of effort, you need to make this gluten-free dutch oven BBQ pulled pork recipe.
Ingredients
- 6-8 Pound Boneless Pork Shoulder
- 3-4 Tablespoon Yellow Mustard
- ½ Cup Brown Sugar
- 1 Tablespoon Salt
- 2 ½ Teaspoon Pepper
- 2 Teaspoon Garlic Powder
- 2 Teaspoon Onion Powder
- 1 ½ Teaspoon Ground Mustard
- 2 Teaspoon Paprika
- ½ Teaspoon Cayenne
- 1 Cup Apple Juice
- 3 Tablespoon Worcestershire Sauce
- ⅓ Cup Apple Cider Vinegar
- 2-3 Tablespoon Liquid Smoke optional
- 1 Large White or Yellow Onion Sliced
- 3 Tablespoon Avocado Oil or other oil of choice, for searing the pork roast
Instructions
Prep the pork shoulder.
- Preheat the oven to 300 degrees Fahrenheit.
- Remove the boneless pork shoulder from the packaging and pat it dry with a paper towel to remove excess moisture.6-8 Pound Boneless Pork Shoulder
- Cut off any excess large fat caps on the pork shoulder.
- Cut the whole pork shoulder into large pieces if it does not fit in your dutch oven.
- Rub the pieces of pork shoulder with the liquid yellow mustard.6-8 Pound Boneless Pork Shoulder, 3-4 Tablespoon Yellow Mustard
- In a small bowl, combine the brown sugar and spices and mix.½ Cup Brown Sugar, 1 Tablespoon Salt, 2 ½ Teaspoon Pepper, 2 Teaspoon Garlic Powder, 2 Teaspoon Onion Powder, 1 ½ Teaspoon Ground Mustard, 2 Teaspoon Paprika, ½ Teaspoon Cayenne
- Rub the spice mixture over the pork coated in the mustard.
Sear the pork shoulder.
- Warm the Dutch oven over medium heat and add the avocado oil.3 Tablespoon Avocado Oil
- Once the oil is hot, place the pieces of pork shoulder into the pot and sear on all sides. You might need to work in batches, so you do not overcrowd the pan.
- Place the seared pork shoulder off to the side.
Get the pulled pork ready for the oven.
- Add the sliced onions to the bottom of the dutch oven that you seared the pork shoulder in. Let the onions cook for 2-3 minutes.1 Large White or Yellow Onion
- Put the pieces of seared pork shoulder back into the dutch oven on top of the onions.
- If there is any leftover spice mixture, I like to add it to the Dutch oven now.
- Pour the remaining cooking liquids into the dutch oven with the pork and onions.1 Cup Apple Juice, 3 Tablespoon Worcestershire Sauce, ⅓ Cup Apple Cider Vinegar, 2-3 Tablespoon Liquid Smoke
Cook the pulled pork.
- Cover the dutch oven and transfer it to the preheated oven.
- Let the pork cook undisturbed for at least 3 hours. At that time, check the temperature of the pork. Let the pork go in 30-minute increments until the temperature reaches 190-202 degrees.
Rest and serve.
- Once the pulled pork has reached 190 degrees and pulls apart easily, remove the pork from the oven.
- Leave the cove on the dutch oven and let it rest for 30 minutes before shredding.
- Using two forks pull the pork shoulder.
- Serve the pulled pork on your favorite gluten-free buns or alongside your favorite bbq side dishes.
Notes
Tips to keeping pulled pork from being dry:
- Sear the meat - This step might seem like one you can skip, but trust me, don't. Not only does searing the pork shoulder help seal the moisture of the meat, but it also adds a little bit of extra flavor that makes your gluten-free pork even more delicious.
- Do NOT overcook the pork - What is the best temperature for pulled pork? Pulled pork is best when the temperature reaches 195- 202 degrees. If the meat starts to get closer to 210 degrees, it can become overcooked and dry.
- Let the pulled pork rest - Just like with any other cut of meat, you'll get the best results by letting it rest. Once the temperature of the pork shoulder has reached 195-202 degrees, remove it from the oven. Leave the lid on the Dutch oven and let it rest for about 30 minutes before pulling it apart and serving.
Nutrition
Calories: 444kcalCarbohydrates: 18gProtein: 62gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 163mgSodium: 1562mgPotassium: 1173mgFiber: 1gSugar: 14gVitamin A: 248IUVitamin C: 4mgCalcium: 48mgIron: 3mg
Tried this recipe?Let us know how it was!