This is a delicious version of the classic slow cooked pulled pork recipe right in your dutch oven in 2 hours. Perfect combination of sweet from the pineapple and tangy from the BBQ sauce.
If you’re skeptical about the dutch oven or partial to slow cooked pulled pork, not to worry! This dutch oven recipe has all the flavor and juiciness of its slow cooked brother.If you don’t have a dutch oven, I highly recommend the Amazon Basics Enameled Cast Iron Dutch Oven. It’s a quality product at a reasonable price.
Preparation
For this recipe, I used a 2.5-pound pork roast, fully trimmed of excess fat. You can leave some fat – it does hold that delicious porky flavor. But, you’ll want to trim off any thick portions of fat so you don’t end with a mouthful of fat and instead just delicious, shredded, sweet and tangy meat.
Preheat the oven to 350 degrees. In the meantime, drizzle the extra virgin olive oil around the dutch oven and heat over medium heat. After you’ve trimmed the pork, slice the pork into large chunks.
While the oven and dutch oven are heating up, prepare the sauce. Chop about 1/2 cup of pineapple into rough chunks. Canned pineapple works here too! Just drain the juice and chop!
Next, roughly chop a medium onion. Then, mix the pineapple, onion, and 1 cup of your favorite barbeque sauce. I happen to love Sweet Ray’s BBQ sauce, but what ever brand you love, will work perfectly here. If you’re using a larger cut of pork, be sure to increase the amount of sauce mixture here. Or, if you like your pork a little saucier, add some more! It’s all to your family’s liking.
Searing the pork
When the dutch oven is good and hot, sear all sides of the pork. This part only takes a few minutes. We’re looking to lock in the juices before moving the pork to the oven. Just a quick browning on all sides.
Now, add in the secret sauce to this incredible recipe! The pineapple, onion, and BBQ mixture! Be sure it’s not missing any portion of those porky chunks.
Into the oven
Now, put the lid on the dutch oven and place in the 350 degree preheated oven for 2 hours.
Pulling the pork
Here’s where the magic happens! The meat just falls apart! The pork is so tender, you could practically pull it with a spoon. So, to pull the pork, take 2 forks and pull apart each chunk of pork. Continue pulling to your liking. If you like thick chunks of pork, great! If you like thin strands of pork, pull a little more.
When you have the pork pulled the way you like it, you’ll want to use a silicone spoon or spatula and gently mix any char that may have developed on the side of your dutch oven. This char has so much BBQ flavor it mixes in great with the sauce.
Enjoy!
I always sneak a few bites at this point in the recipe. No shame and no judgment here! It is deliciously sweet and tangy. Here are a few ways to enjoy this pulled pork recipe. Let me know how you served it in the comments below.
- Pulled pork sandwich – Pile high on a fresh baked bun with your favorite choice of cheese. Grill a pineapple slice and top the sandwich for some added sweetness. Also pairs great with fresh coleslaw either as a sandwich condiment or on the side.
- Pulled pork nachos – Pile on a bed of nacho chips, sprinkle with added chunks of pineapple and your favorite nacho toppings.
- Pulled pork tacos – Grill up a corn or flour tortilla and top with pulled pork, shredded cheese and your favorite taco toppings.
Dutch Oven BBQ Pulled Pork with Pineapple
Equipment
- 1 Dutch Oven
Ingredients
- 1/2 cup Pineapple chopped
- 1 medium Yellow Onion
- 1 cup Barbeque Sauce
- 2.5 lbs Pork Roast
- 1 tbsp Extra Virgin Olive Oil
Instructions
- Preheat the oven to 350 degrees.
- Add extra virgin olive oil to the dutch oven and preheat over medium high heat.
- Roughly chop 1/2 cup of pineapple (or drain a can of pineapple chunks).
- Chop 1 medium onion.
- Combine pineapple chunks and onion with 1 cup of your favorite BBQ sauce.
- Remove any excess fat from the pork roast. A little fat is okay.
- Cut the pork roast into large chunks. About 6 chunks for a 2.5 pound roast works great.
- Sear all sides of the pork roast in the heated dutch oven. About 20-30 seconds per side.
- Add the BBQ mixture to the pork chunks and thoroughly coat each piece.
- Add the lid to the dutch oven and place in the oven for 2 hours.
- Carefully remove the dutch oven from the oven and remove the lid. Using 2 folks, shred each chunk of pork. The meat should shred easily and fall apart. Shred to your liking (either leaving big chunks or shred to thin strips).
- Using a wooden spoon or silicone spatula, carefully run the spoon along the sides of the dutch oven to include any charring that may have occurred during cooking. There's great flavor in that char!
- Serve immediately or transfer to a dish and refrigerate for later.