Using a Dutch oven to make amazing pulled pork indoors is easy and foolproof with this flavorful recipe. Use in sandwiches or make into chilaquiles.

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Recipe Summary

prep:
35 mins
cook:
4 hrs
additional:
4 hrs 20 mins
total:
8 hrs 55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.

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  • Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.

  • Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.

  • Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

Cook's Notes:

Use 3 pounds boneless pork shoulder if preferred. For a shoulder of this size, the total cooking time is usually 4 to 5 hours, or 1 to 1 1/2 hour per pound.

The pork can be fully prepared (marinated and braised) 1 to 2 days ahead and stored, covered, in the refrigerator. The flavor improves over time.

This is delicious made into Pulled Pork Chilaquiles.

Nutrition Facts

298 calories; protein 14.3g; carbohydrates 10.7g; fat 22g; cholesterol 52mg; sodium 762.8mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/10/2020
I had two small pork loins I needed to use up, so followed the recipe exactly except it cooked very fast and was done in about 2.5 hours. I shredded it and let it sit overnight and used it in the recipe the submitter suggested. The pork was excellent and so was the recipe! I received rave reviews on it the next morning at our brunch. Read More