Dutch Oven Pulled Pork


Pulled Pork
Pulled Pork

Ingredients For The Pork Brine

  • 3/4 cup Molasses
  • 12 oz Pickling Spice
  • 2 qts Bottled Water
  • 1 Boston Butt

For The Pork

  • 1 Boston Butt

  • 1 tsp Cumin Seeds
  • 1 tsp Whole Fennel Seeds
  • 1 tsp Corriander Seeds
  • 1 tsp Black Peppercorns
  • Toast Above And Grind
  • 1 Tbsp Chilli Powder
  • 1 Tbsp Onion Granules
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Paprika
  • 2 Tbs Oil

For The Brasing Liquid

  • 1/2 cup Apple Cider Vinegar
  • 12oz Can Cola
  • 1/4 cup Honey
  • 1/4 cup Tomato Puree
  • 2 Tbsp Molasses
  • 2 Tbsp Mustard
  • 1 1/2 Tbsp Liquid Smoke 

Serves 8

Technique Use

  • Frying
  • All Purpose

Equipment Used


Combine molasses, pickling salt, and water in bowl.
Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
Heat Oil, on Med/High, in a Dutch Oven. 

Add Pork Butt, turning to colour all sides, remove.
Add Spice Blend to the Dutch Oven. 

Stir the spices in the hot pan to bring out flavor, about 30-60 seconds.

Add Braising Liquid and Whisk to combine scraping the pan.

Simmer the liquid a minute or two then add the Pork Butt.

Put lid on Dutch Oven and cook at 148°C Oven for about 1 hour per pound or until the Pork pulls easily, an Internal Temp of 96°C.

Remove meat from the pot to a pan or platter and Pull the meat removing Bone and excess Fat.

Skim the Fat layer from the Juices in the Roasting Pan. 

Return the Pulled Pork and stir well to combine.

Add additional Cola or Vinegar to adjust to your taste and add moisture if needed.