Dutch oven barbecued pork

Gin Lee

Barbecue sandwiches with coleslaw/Photo byGin Lee

Dutch oven barbecued pork

Memorial Day is fast approaching, and what I love about this recipe is that it can be made ahead of time. After preparing the Dutch oven barbecue pork, there's little else to do, unless you'd like to prepare slaw to serve on your sandwiches. Bring on the barbecue!

Dutch oven barbecued pork/Photo byGin Lee


  • 1 Boston butt (the one I am cooking today is just under 6 pounds).
  • 2 tablespoons of steak sauce
  • 1 tablespoon of liquid smoke flavoring
  • 1 teaspoon of red pepper flakes
  • 2 teaspoons of onion flakes
  • 1 teaspoon of minced garlic
  • 1/2 teaspoon of fennel seeds (optional)
  • 1/2 teaspoon of coriander
  • 1-1/2 teaspoons of smoked paprika
  • 1/2 teaspoon of seasoning salt
  • 1 to 2 teaspoons of black pepper
  • 1 to 2 cups of water for the bottom of the pan, plus more if needed during cooking
  • Barbecue sauce


First, if you want to, sear the outside of your Boston butt in a Dutch oven with a tablespoon of canola oil. I never do this step for mine.

Mix 2 teaspoons of steak sauce and 1 tablespoon of liquid smoke flavoring together in a spice dish. (This isn't entirely necessary, but it helps to mix the flavors together.) Pour the mixture over the Boston butt and massage it into the meat with a spatula or your fingers. Through experimenting, I have found that doing this step not only adds extra flavor to the meat, but it also helps the seasoning mix adhere to it better.

Now, add the spices to a spice dish and mix them well. Then sprinkle the seasoning mix over the Boston butt and massage it over the meat.

Seasoning a Boston Butt/Photo byGin Lee

Next, place the seasoned Boston butt into a large Dutch oven (with the fat cap facing down on the bottom) and allow it to marinate for several minutes. Add the water to the pan and bring it to a boil over high heat.

Place a lid over the Dutch oven and lower the heat to simmer. The cooking time will vary depending on the size of your Boston butt. I slow-cooked mine for about five hours. (Smaller-sized Boston butts can be cooked in four to five hours.) While yours is cooking, check the water level occasionally and add more water as needed.

Adding barbecue sauce/Photo byGin Lee

During the last half hour or so, I added about a cup of barbecue sauce. Once the meat is fully cooked and shredded, I will add more sauce. At this point, you can transfer your Dutch oven and finish cooking the Boston butt in a 375-degree oven to brown the outer edges if you'd prefer (with the lid off). I won't be doing that. I will continue to slowly cook mine on the stovetop.

Drain the pork juice out of the pan before shredding the meat. I save it to put in homemade pet food.

Shredding the meat/Photo byGin Lee

To easily shred a Boston butt, use two forks. Once the meat is fully cooked, it doesn't take much time to shred it. To do this, stick a fork in the center of the meat, apply a little pressure so that the tines are stuck inside, and use that fork to hold onto the meat while you're using the other fork to shred it.

Serve the BBQ on buns with a spoonful of coleslaw and enjoy!


If you'd like to create homemade barbecue sauce, check out some of my other articles on Newsbreak, where I share my step-by-step directions for various sauces.

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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

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