Braised Carolina Pulled Pork

posted in: Recipes 0

Today I'm bringing you a dutch oven BBQ recipe. In this recipe, I'm going with a Carolina style BBQ, because I love the mustardy tang that you get from the pork. I hope you enjoy.

Braised Carolina Pulled Pork

Prep Time10 mins
Cook Time3 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: BBQ, Carolina, pork shoulder, pulled pork, slow roast, Summer
Servings: 4
Calories: 702kcal
Author: SatMorning21


  • 3 pound Boneless pork shoulder
  • 1/2 cup BBQ rub
  • 3 cups Chicken broth
  • 1 TB Vegetable oil
  • 3/4 cup Drippings
  • 1 cup Apple cider vinegar
  • 3/4 cup Yellow mustard
  • 1/3 cup Ketchup
  • 1/3 cup Brown sugar
  • Salt


  • Pre-heat oven to 300 degrees.
  • Remove the pork from the package, rinse and pat dry with paper towels.
  • Cut into 6 chunks and cover liberally with rub. Heat dutch oven (or other heavy bottom poto medium.
  • Add oil and let heat for 2 minutes and then add the meat (the meat should sizzle when you add it.) Cook to get a nice crusty sear on the bottom, then continue to sear two more sides of the meat. you should be searing for a total of 10 minutes.
  • Once the meat is seared, add water, chicken broth and apple juice to the pot. You don’t want the meat to be submerged, but 2/3 of it should be covered. Put the lid on and place it in the oven. Bake for 3 hours.
  • Remove pork from the oven and use a slotted spoon to scoop out the meat. Place in a bowl and cover with foil.
  • While the meat is resting, start the sauce. To get the drippings (the liquid in the dutch oven for the sauce, I strain with a fine mesh strainer, and then put that into a fat separator. If you don’t have a separator, you can also scoop the fat settling on the top of the drippings. The point is not to add a bunch of fat to the sauce, just flavor.
  • Add the drippings, along with the rest of the sauce ingredients into a large pot and heat over medium high. Once the sauce starts to boil, turn the heat down to low and let reduce for about 30 minutes.
  • Once the sauce is done, place pork on a cutting board (it should be cooled by now) and shred.
  • Add the shredded meat to the sauce and mix to coat.
  • That’s it! Serve over cole slaw or on a bun!


Calories: 702kcal | Carbohydrates: 47g | Protein: 83g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 204mg | Sodium: 1645mg | Potassium: 1908mg | Fiber: 5g | Sugar: 24g | Vitamin A: 915IU | Vitamin C: 17.4mg | Calcium: 382mg | Iron: 15mg


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