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Gluten-free pulled pork up close in a dutch oven.

Gluten-free Dutch Oven BBQ Pulled Pork

Sara Vaughn
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 dutch oven BBQ pulled pork recipe.
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Course dinner
Cuisine bbq
Servings 10
Calories 260 kcal

Ingredients
  

  • 6-8 Pound Boneless Pork Shoulder
  • 3-4 Tablespoons Yellow Mustard
  • ½ Cup Brown Sugar
  • 1 Tablespoon Salt
  • 2 ½ Teaspoons Pepper
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Onion Powder
  • 1 ½ Teaspoons Ground Mustard
  • 2 Teaspoons Paprika
  • ½ Teaspoon Cayenne
  • 1 Cup Apple Juice
  • 3 Tablespoons Worcestershire Sauce
  • Cup Apple Cider Vinegar
  • 2-3 Tablespoons Liquid Smoke
  • 1 Large White or Yellow Onion Sliced
  • 2-3 Tablespoons Avocado Oil For searing the pork roast.

Instructions
 

Prep the pork shoulder.

  • Preheat the oven to 300 degrees.
  • 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 Tablespoons Yellow Mustard
  • In a small bowl, combine the brown sugar and spices and mix.
    ½ Cup Brown Sugar, 1 Tablespoon Salt, 2 ½ Teaspoons Pepper, 2 Teaspoons Garlic Powder, 2 Teaspoons Onion Powder, 1 ½ Teaspoons Ground Mustard, 2 Teaspoons 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 aavocado oil.
    2-3 Tablespoons 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 was 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 Tablespoons Worcestershire Sauce, ⅓ Cup Apple Cider Vinegar, 2-3 Tablespoons 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

How do you keep 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 in the moisture of the meat, but it also adds that 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.
How do you store and reheat leftover pulled pork?
How long does pulled pork last in the fridge?
The longest you should leave cooked pulled pork in the fridge is 3-4 days. If you plan on keeping it longer than that, I would recommend freezing it.
How do you freeze leftover pulled pork?
Allow the cooked and shredded pulled pork to cool completely. If there is any heat, it will cause steam, leading to mushy pulled pork when it's reheated. Place the pulled pork into freezer-safe bags. Remove as much air as possible before freezing. Pulled pork can be safely frozen for up to 6 months.
What is the best way to reheat pulled pork?
There are a few ways to reheat pulled pork for the best results. You can let the pulled pork defrost in the fridge and then reheat it in a skillet with a little bit of cooking fat for about 3-5 minutes. This will yield a slightly crispy pulled pork.
If you want your pulled pork to have a similar texture to as when it was first cooked, then simmer the bag of pulled pork (sealed) in a pot of water. No need to defrost to reheat this way. Let the pulled pork simmer (not boil) for about 20 minutes or so until it's warmed through.
 
Keyword gluten-free pulled pork, pulled pork in a dutch oven