This is seriously the best Dutch Oven Pulled Pork ever! You can make this easily in the dutch oven with minimal prep and pantry staples for juicy, tender meat every time.
Tender juicy meat is just minutes away! The best dutch oven pulled pork is packed full of so much flavor and you can serve this in so many dishes and ways.
This recipe pretty much the first time I have cooked with ginger beer in this way. There was some loud cheering and so-called dancing to Ayo Jay’s The Vibe, when the tender meat came out awesome.
The recipe is made up of simple things. Mostly pantry staples that you don’t even think about. The cook pulled pork till it falls apart into tender face-plant worthy ribbons.
Plus, it smelled sooooo good too, you know the kind of smell that has your guests walking in, ignoring you and heading straight to the oven to see what’s up.
Why Make This Recipe
- This fork tender recipe is made up of pantry staples that you don’t even think about.
- It is a delicious recipe is great for easy suppers, picnics, lunch boxes, wowing guests with a ‘ginger beer what’ moment and any leftovers make a fah breakfast (a Sierra Leonean thing).
- It can be served in so many ways – like pulled pork sandwiches, burrito bowls, tacos, carnitas, fajitas and in mac and cheese and salads.
- Leftovers are great for meal prep and great for freezing. Cook once and eat again and again.
For the Pork
- Pork – this recipe calls for boneless Pork Shoulder
For the sauce
- Ginger beer – this recipe calls for ginger beer. Make sure to get one with no extra flavors in it.
- garlic puree or you can use garlic powder.
- onion – use a white or red onion or use onion powder
- herbs – add in a few sprigs of fresh thyme.
- sharpness – apple cider vinegar and tomato puree
For the spice rub:
- You need a combination of ground coriander, sweet smoked paprika, all spice (pimento), cayenne pepper, white pepper and salt.
How To Make Dutch Oven Pulled Pork
Get complete ingredients list and instructions from the recipe card below.
- Preheat oven to 300 degrees F / fan-assisted 130 degrees C / 150 degrees C and gas mark 2.
- Mix the ginger beer, garlic powder, onion powder, vinegar, tomato puree and fresh thyme in a cast iron dutch oven.
- Mix together the dry rub seasonings ingredients and rub all over the pork shoulder.
- Add pork into the ginger beer sauce, cover dutch oven and cook in the preheated oven for about 3.5 hours or until the pork falls apart when shredded.
- Remove the pork from the liquid (don’t discard this), cover with foil and let stand for 15 minutes. Then shred pork.
- Heat the remaining sauce on the stovetop and cook until the liquid has reduced in half.
- Scoop off any excess fat and mix in a thickened sauce with the shredded meat to your taste and serve with lots of buns and coleslaw etc for people to serve themselves
Pulled Pork Dutch Oven Recipe Tips
- Adding some of the reduced liquid in keep the meat juicy in this dutch oven recipe.
- If freezing, make sure to freeze them in 1/2 lb or 1 lb portions so you can easily pull out what you need.
- Finish the shredded pork under the broiler to caramelize for even more flavor.
- Make sure you use a large dutch oven, one that the meat can fit into easily.
- Feel free to sub in some chicken broth or apple juice in with the ginger beer.
- feel free to use only chicken broth or chicken stock and at the end add your favorite barbecue sauce to the meat.
- Add a bit of Worcestershire sauce for flavor.
- Add some liquid smoke for some easy smoky flavor.
- Add a little bit of brown sugar if you want to sweeten this.
- Vary the heat with some red pepper flakes or chili powder.
- Vary the spice mixture to your favorite blend.
- If you have a fatty cut of pork, feel free to trim some off some but leave some as this adds in flavor.
- If you want sear pork on all sides before adding to the pot and cooking.
Storage and Prep Ahead
Folks, this Instant Pot Pulled Pork Recipe is just the thing for meal prep and prepping ahead.
- Prep Ahead – This can be cooked up to a few days in advance and reheated.
- Store – Store in an airtight container in the fridge for up to 3 days.
- Freeze – Follow the handy tips below for how to freeze this. Transfer pulled pork into these convenient freezer bags. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer for up to 3 months. Freeze the sauce separately too.
- To make reheating easier, freeze in the right portion sizes that you need for the future.
Use forks – Simply transfer the cooked meat to a plate or bowl and use two forks to pull it apart and shred.
Use a mixer – Add cooked pork into a bowl and use a hand mixer or use your stand mixer to shred it. This is especially useful if you are doing big quantities.
This recipe calls for pork shoulder and is one of the best cuts as it has great fat content that yields tender meat. Pork butt and Boston butt (are also from the shoulder) and are great to use.
Cover Dutch oven during cooking as this seal will help the meat steam and cook up tender.
After shredding, add the reduced sauce to the meat which will keep it juicy.
- Serve with some mashed potatoes like this Instant Pot Mashed Potato or this creamy Crockpot Mashed Potatoes.
Pulled Meat Recipes
- An awesome Dutch Oven.
- A sharp knife and handy cutting board.
- Measuring cups and spoons.
- Best ever sea salt.
Thank you for reading this ginger beer pulled pork recipe post. And please come visit again as I continue dreaming up recipes, African recipes, Sierra Leone recipes, travel plans and much more for you.
Get the Dutch Oven Pulled Pork Recipe
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Ginger Beer Pulled Pork
Ginger beer sauce:
- 330 ml 1.4 cups ginger beer
- 1 tsp garlic puree
- 1 onion finely sliced
- 2 tbsp apple cider vinegar
- 2 tsp tomato puree
- 4 thyme sprigs
- 1 kg boneless pork shoulder
Rub for the pork:
- 1.5 tsp ground coriander
- 1.5 tsp sweet smoked paprika
- 0.5 tsp all spice
- 0.25 tsp cayenne pepper
- 0.25 tsp white pepper
- Preheat oven to fan-assisted 130C / 150C / 300F / gas 2.
- Mix the ginger beer, garlic puree, onion, vinegar, tomato puree and thyme in a casserole pot.
- Mix together the ingredients for the pork mix and rub all over the pork.
- Add the pork into the ginger beer sauce, cover and cook in the preheated oven for about 3.5 hrs or until the pork falls apart when shredded.
- Remove the pork from the liquid (don’t discard this), cover with foil and let stand for 15 mins before shredding.
- Heat the remaining liquid on a cooker and cook until the liquid has reduced in half.
- Mix in a thickened ginger beer sauce with the shredded pork to your taste and serve with lots of buns and coleslaw etc for people to serve themselves