• Recipe by
  • Prep time
    30 minutes
  • Cook Time
    1 hour 20 minutes
  • Serves
    6-8

Equipment: 5.5 Quart Classic Dutch Oven

Ingredients

Pork

3 pounds boneless pork shoulder, cut into 1 inch pieces

3 tablespoons brown sugar

4 teaspoons smoked paprika

1 tablespoon kosher salt

1 teaspoon black pepper

1 teaspoon mustard powder

1 teaspoon onion powder

1 teaspoon garlic powder

2 tablespoons vegetable oil

1¼ cup beer (lager or pilsner)*

2 cups chicken stock

Preparation

Pork

Mix brown sugar, paprika, salt, pepper, mustard, onion and garlic powder in a small bowl. Sprinkle all over pork and cover. Chill overnight.

Preheat oven to 350℉ (180℃)

Heat vegetable oil in a large dutch oven. Add pork cooking in batches until browned on all sides. Remove pork.

Deglaze the pan with beer, scraping up all of the brown bits on the bottom of the pan. Add chicken stock and return pork to the pan.

Bring to a simmer. Cover and bake until tender and meat begins to shred, about 45- 60 minutes.

BBQ Sauce

2 tablespoons vegetable oil

1 sweet onion, diced

4 cloves garlic, minced

1 cup ketchup

1 tablespoons dijon mustard

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

2 chipotle chili in adobo (canned), chopped

1 tablespoon smoked paprika

2 tablespoons brown sugar

1 tablespoon honey

1 tablespoon molasses

Salt & pepper 

BBQ Sauce

Heat vegetable oil in sauce pan over medium heat. Add onion and cook until soft, about 3-4 minutes. Add garlic and cook an additional 2 minutes. Add ketchup, mustard, vinegar, Worcestershire, chili, chili powder, paprika, brown sugar, honey, and molasses. Stir to combine and bring to a simmer and cook until thickened, about 10-12 minutes.

Remove from heat and transfer to a blender or food processor. Blend until smooth. Season with salt and pepper to taste.

Shred pork with 2 forks. Pour in desired amount of bbq sauce. Serve with coleslaw, brioche buns and extra sauce.

bbq pulled pork in a dutch oven

bbq pulled pork in a dutch oven with slider buns coleslaw and pickles

Chef Danielle Campbell