pork butt dutch oven recipe

Written BySheba G Updated On
pork butt dutch oven recipe
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The Best pork butt dutch oven recipe

I’m so excited to share this pork butt Dutch oven recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends. The dish originated in the southern United States, where pork butt was a staple meat.

It’s slow-cooked in a Dutch oven, which gives it that tender, fall-apart texture that everyone loves. The key to this recipe is using a high-quality pork butt and letting it cook low and slow, so the meat absorbs all the flavors of the spices and seasonings. I love how this recipe is perfect for any occasion – whether it’s a weeknight dinner or a special event, it’s always a crowd-pleaser.

And the best part? It’s incredibly easy to make, even for those who are new to cooking. Just throw all the ingredients in the Dutch oven, cover it up, and let it cook away.

You’ll be amazed at how delicious this simple recipe turns out. I’ve made it countless times, and my kids always ask for seconds (and sometimes even thirds!) My husband loves how it’s full of flavor, but not too spicy or overpowering.

And I appreciate how healthy it is – with just a few ingredients and no added preservatives or sugars. So if you’re looking for a new recipe to try, give this pork butt Dutch oven recipe a shot! I promise you won’t be disappointed.

Dutch Oven Pork Butt

Dutch Oven Pork Butt

4.6 from 960 votes

A tender and flavorful pork butt slow-cooked in a Dutch oven until it falls apart. This recipe uses a simple dry rub and braising liquid for a deeply savory result.

Prep Time20 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pork

4 pounds pork butt, cut into large chunks
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 cup chicken broth
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper

👨‍🍳Directions

1Pat the pork butt chunks dry with paper towels.
2Season generously with salt, black pepper, and smoked paprika, ensuring all sides are coated.
3Heat olive oil in a Dutch oven over medium-high heat until shimmering.
4Sear the pork chunks in batches until deeply browned on all sides, about 3 to 4 minutes per batch, then transfer to a plate.
5Reduce heat to medium and add the chopped onion to the pot.
6Cook, stirring occasionally, until softened and translucent, about 5 minutes.
7Add the minced garlic and cook for 1 minute until fragrant.
8Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the bottom of the pot.
9Stir in the brown sugar until dissolved.
10Return the seared pork chunks to the Dutch oven, arranging them in a single layer.
11Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
12Transfer the Dutch oven to a preheated 325°F oven.
13Braise for 3 to 4 hours, or until the pork is fork-tender and easily shreds apart.
14Check the liquid level halfway through and add a splash of broth if needed.
15Remove the pot from the oven and let it rest for 10 minutes.
16Use two forks to shred the pork directly in the pot, mixing it with the braising liquid.
Serve hot.

🔧Equipment

Dutch oven
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 700mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 5g🥩Protein: 40g

📝Notes

For a richer flavor, sear the pork in batches to avoid steaming. The pork is done when it shreds easily with a fork. Leftovers can be stored in the refrigerator for up to 4 days.

This pork butt Dutch oven recipe is truly one of my favorites – it’s easy to make, packed with flavor, and perfect for any occasion. I love how versatile it is – whether you’re looking for a quick weeknight dinner or a hearty meal for a crowd.

And don’t even get me started on the leftovers – they’re just as delicious reheated in the oven or on the stovetop. One of my favorite things about this recipe is that you can store leftovers in an airtight container in the fridge for up to three days – making it perfect for meal prep or when you need to feed a crowd.

❓ Frequently Asked Questions About Dutch Oven Pork Butt

Q: What is pork butt?

Pork butt is actually the upper part of the pig’s front leg, below the shoulder joint.

Q: What kind of pork should I use?

I recommend using a boneless pork butt with some fat on it – this will help keep the meat moist during cooking.

Q: Can I use any type of Dutch oven?

No, you need to use a heavy-duty Dutch oven with good heat retention – like Le Creuset or Lodge.

Q: How long does it take to cook?

The cooking time will depend on your stove and pot size – but generally, you’ll want to cook it for 2-3 hours on low heat.

Q: Can I reheat leftovers?

Yes, you can reheat leftovers by placing them in the oven at 300°F (150°C) for about an hour.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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