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Who needs a smoker when your Dutch oven’s got a PhD in pork? This juicy, pull-apart pork sandwich situation is bold, braised, and ready to ruin you for all other barbecue—rain, shine, or snowstorm.
This sandwich is a stand-alone masterpiece, but drizzled with Carolina Mustard BBQ Sauce and piled high with Creamy Southern Coleslaw is the pièce de résistance on this sandwich!
Table of Contents
- Pulled Pork, the Oven Way (And Why It Works Like a Charm)
- The Pork Butt Success Formula
- Your Grocery List for Pork Greatness
- Variations
- Pork Shoulder vs. Pork Butt
- How to Turn a Pork Butt into Sandwich Royalty
- Recipe FAQs
- Sandwich Time: Pile It High and Pass the Slaw
- Expert Tips
- More BBQ Recipes That Don’t Need a Smoker
- A Smoky Oven-Braised Pulled Pork Sandwich Recipe
Pulled Pork, the Oven Way (And Why It Works Like a Charm)
Pulled pork is a staple in Southern cuisine, known for its rich flavors and tender texture. Traditionally smoked over wood fires—like they do at Rodney Scott’s BBQ right here in Charleston—this version brings the essence of the South into your home using a Dutch oven.
Rodney’s whole hog barbecue is legendary, cooked low and slow over hardwood coals, seasoned with a vinegar-pepper mop sauce that hits every corner of your taste buds. He’s a James Beard Award winner, a Netflix-featured pitmaster, and the man behind some of the most tender pork I’ve ever put on a bun. The first time I had Rodney’s pulled pork, I blacked out somewhere between the bark and the sauce. It was that good. Eating there will ruin you for lesser barbecue—and yes, I said that out loud while holding a sandwich.
In South Carolina, particularly here in Charleston, pulled pork sandwiches are often served with a tangy mustard-based barbecue sauce, reflecting classic, bold, vinegar-forward sauces. If you’re less brave, Alabama White Sauce may be up your ally and just as appropriate.
The Pork Butt Success Formula
- Indoor Convenience: Utilizing a Dutch oven allows for year-round cooking without the need for outdoor equipment.
- Flavorful Searing: Searing the pork shoulder enhances the depth of flavor, creating a delicious crust or ‘bark.’
- Slow Braising: Cooking the pork low and slow ensures it becomes fork-tender and easy to shred.
- Versatility: The pulled pork can be used in various dishes, from sandwiches to tacos, and freezes well for future meals.
Your Grocery List for Pork Greatness
A handful of well-chosen ingredients is all you’ll need to turn that pork butt into something worth writing home about.
- Pork Butt (Boston Butt): A well-marbled cut ideal for slow cooking.
- Paprika: Adds a smoky depth to the rub.
- Kosher Salt & Black Pepper: Essential for seasoning and enhancing flavors.
- Garlic Powder & Oregano: Provide aromatic and earthy notes.
See recipe card for full information on ingredients and quantities.
Variations
- Spice Adjustments: Add cayenne pepper or chili flakes for extra heat.
- Sauce Options: Experiment with different barbecue sauces, like vinegar-based or tomato-based, to suit your taste.
- Serving Styles: Serve as a platter with all the fixings, or as a topping for eric baked potatoes.
Pork Shoulder vs. Pork Butt
Pork shoulder, pork butt, Boston butt—they’re all in the same neighborhood. If you’re wondering which to buy, go for the butt. It’s the upper part of the shoulder, well-marbled, boneless, and ideal for that tender, pull-apart texture we’re after. Just avoid the picnic cut—that one brings extra toughness and a whole lot of unnecessary drama.
How to Turn a Pork Butt into Sandwich Royalty
Gather the ingredients for this recipe and preheat your oven to 300°F.
1
Mix
In a small bowl, stir together 2 tablespoons paprika, 2 tablespoons kosher salt, 2 teaspoons black pepper, 1.5 teaspoons garlic powder, and 2 teaspoons of dried oregano. This is your dry rub—aka the flavor fairy dust that makes pulled pork dreams come true.
2
Butcher
Take your 4-pound pork butt and cut it into rough 4-inch chunks. Don’t trim off too much fat—fat equals flavor, and we’re not here for dry, diet pork. I leave the majority of mine attached.
3
Coat
Rub it like you mean it…toss those pork chunks into a bowl and get every side coated in that glorious spice mix. This is not the time to be shy. Massage it in like it owes you rent.
4
Sear
Heat a Dutch oven over medium-high heat. Add 4 tablespoons of bacon fat and sear the pork in batches—don’t crowd the pot! Brown at least two sides of each chunk until a golden crust or ‘bark’ forms, about 4 minutes per side. That crust? That’s flavor with a capital ‘F.’
Little Tip: Don’t use olive oil – you’re welcome. You NEED a fat with a super high smoke point so if you cannot bring yourself to use bacon fat, go avocado, grapeseed, or refined peanut oil.
5
Braise
Once all the pork has a good sear, tuck the pieces back into the Dutch oven in a single layer. Add ½ cup of water—just enough to keep things cozy—then slap on the lid and slide it into a 300°F oven.
Let that pork braise low and slow for 3 to 4 hours, until it’s basically melting when you look at it. In the last hour, remove the lid so it can reduce, sizzle, and render in its own glorious fat. It’ll look like a roast, but shred like a dream.
6
Stack It Tall, Sauce It Loud
After a brief 20-minute rest, take the pork out of the pot. Then grab two forks and go to town—it should fall apart with zero effort. Toss the shreds back into the rendered juices in the Dutch oven like the flavor reunion it is. Serve piled high on griddled soft buns with your favorite barbecue sauce, slaw, or both!
Recipe FAQs
Use smoked paprika or chipotle powder in your rub, and consider adding a drop or two of liquid smoke to the braising liquid. You can also broil the shredded pork briefly at the end to crisp the edges and deepen the flavor—no smoker needed.
Use a well-marbled pork butt, braise it covered in a Dutch oven with a bit of liquid (in this case, water), and don’t rush the cook! After shredding, mix the pork back into the pan juices to lock in all that moisture.
Always add BBQ sauce after the pork is cooked and shredded. Braising with sauce can cause burning or muddy flavors—adding it later keeps the flavor bright and lets you control the sauciness.
Classic toppings include coleslaw (creamy or vinegar-based), quick pickles, and extra BBQ sauce. For more originality add pickled onions or even jalapeños. Toasted buns make everything better.
Yes, add about ½ to 1 cup of liquid—I use water but broth, cider, beer, or a vinegar mix all work well, too. It keeps the pork moist as it braises and creates rich juices to toss with the meat after shredding.
Sandwich Time: Pile It High and Pass the Slaw
Serve the pulled pork on toasted buns with your choice of sauces, such as Carolina mustard BBQ sauce or a classic vinegar-based sauce. Top with creamy coleslaw for added crunch and flavor.
If you are wondering about drink pairings: A pulled pork sandwich pairs beautifully with a hoppy IPA or crisp lager to cut through the richness, while a bold Zinfandel or smoky Syrah plays nicely with the barbecue flavors. If you’re leaning cocktail, a bourbon-based drink like an Apricot Bourbon Fizz leans into the Southern spirit with just the right amount of bite.
Expert Tips
- Searing: Ensure the pork pieces are not overcrowded in the Dutch oven to achieve a proper sear.
- Braising Liquid: Using water allows the pork’s natural flavors to shine, but you can substitute with broth or beer for added depth.
- Shredding: Let the pork rest before shredding to retain its juices.
- Serving: Warm the buns before assembling the sandwiches to prevent sogginess.
- Storage: Portion and freeze leftovers in airtight containers for easy future meals.
More BBQ Recipes That Don’t Need a Smoker
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Gratefully adapted from a recipe originally published by Southern Living Magazine.
A Smoky Oven-Braised Pulled Pork Sandwich Recipe
Video
Ingredients
- 4 pounds boneless Boston butt
- 4 tablespoons bacon fat, or other fat with a high smoke point; do not use olive oil
- 2 tablespoons smoked paprika
- 2 tablespoons Kosher salt
- 2 teaspoons black pepper
- 1 1/2 teaspoons garlic powder
- 2 teaspoons dried oregano
- Brioche buns, optional for serving
- Carolina BBQ sauce, optional for serving; see my recipe
- coleslaw, optional for serving; see my recipe
Instructions
- Preheat the oven to 300°F. Prepare the spice rub by mixing paprika, kosher salt, black pepper, garlic powder, and oregano in a bowl.2 tablespoons smoked paprika, 2 tablespoons Kosher salt, 2 teaspoons black pepper, 1 1/2 teaspoons garlic powder, 2 teaspoons dried oregano
- Cut the pork butt into rough 4-inch pieces, leaving some of the fat on for flavor. Coat each piece thoroughly in the spice rub, making sure all sides are well covered.4 pounds boneless Boston butt
- Heat a Dutch oven over medium-high and add 4 tablespoons of bacon fat or another high smoke point fat—this is not the time for olive oil. Sear the pork on at least two sides until a good crust develops, about 4 minutes per side. Transfer each browned piece to a plate with tongs and continue until all the pork is seared.4 tablespoons bacon fat
- Return the seared pork and any juices that collected on the plate to the Dutch oven. Pour in ½ cup of water, cover tightly, and transfer to the oven. Let it braise for 3 to 4 hours, removing the lid during the final hour so the pork can render and deepen in flavor.
- Set the Dutch oven on a heat-proof surface and let the pork rest for 20 minutes. Transfer the pieces to a large bowl and shred thoroughly using two forks or meat claws. Return the pulled pork to the pan and stir to coat it in the hot, flavorful juices.
- Serve the pulled pork on its own, tucked into tacos, or piled onto griddled buns with Carolina BBQ sauce or whatever condiment you love most.Brioche buns, Carolina BBQ sauce, coleslaw
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
