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Tender Dutch Oven BBQ Pulled Pork Recipe with Easy Caramelized Onions

Dutch oven BBQ pulled pork - featured image
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A slow-cooked Dutch oven pulled pork recipe featuring tender, juicy pork shoulder with sweet caramelized onions and a balanced BBQ sauce. Perfect for a comforting, hands-off meal.

Ingredients

Scale
  • 4–5 pounds pork shoulder (pork butt), bone-in or boneless, well-marbled
  • 2 large yellow onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 cup BBQ sauce (240 ml)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 1/2 cup chicken or vegetable broth (120 ml), optional

Instructions

  1. Trim any excess fat from the pork shoulder, leaving some for flavor. Season generously with salt, black pepper, smoked paprika, and cumin. Let rest at room temperature for about 20 minutes.
  2. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add sliced onions with a pinch of salt and stir occasionally for 20-25 minutes until golden brown and fragrant. Remove half the onions and set aside.
  3. Increase heat to medium-high. Add pork shoulder to the pot and sear each side for 3-4 minutes until browned.
  4. Stir in minced garlic and cook for 1 minute until fragrant. Pour in apple cider vinegar and a splash of broth (if using) to deglaze the pot, scraping up browned bits.
  5. Layer the reserved caramelized onions over the pork. Pour 1 cup BBQ sauce evenly on top. Sprinkle brown sugar over everything.
  6. Cover the Dutch oven with its lid and reduce heat to low. Simmer gently for 3.5 to 4 hours, turning the pork every 90 minutes and basting with sauce. Meat should be falling-apart tender.
  7. Transfer pork to a large bowl and shred with two forks. Mix shredded meat back into the sauce and onions in the Dutch oven to soak up flavor.
  8. Taste and adjust seasoning with salt, pepper, or extra BBQ sauce if needed. Serve hot on toasted buns or with favorite sides.

Notes

If sauce is too thin after cooking, remove pork and simmer sauce uncovered for 10 minutes to thicken. Keep heat moderate when caramelizing onions to avoid burning. Add broth if pot gets too dry during cooking. Let pork rest before shredding for easier handling. For gluten-free, ensure BBQ sauce is gluten-free. Slow cooker adaptation possible with longer cook time.

Nutrition

Keywords: pulled pork, BBQ, Dutch oven, caramelized onions, slow cooked, comfort food, pork shoulder, easy dinner

Find it online: https://breezybake.com/tender-dutch-oven-bbq-pulled-pork-recipe-with-easy-caramelized-onions/