dutch-oven ChartsDATASHEET // CT-DO-079
dutch-ovenSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Pork Butt / Boston Butt (Pulled Pork) in the dutch oven
Specification: 5 lb bone-in pork shoulder roast braised in cider and aromatics
Target Temp
300°F (149°C)
Stovetop / Oven
Total Time
210–240 mins
Total Cook Window
Flip Mark
105m
Turnover Point
Internal Safe Temp
203°F (95°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat dutch oven to 300°F (149°C). Prepare pork butt / boston butt (pulled pork) (5 lb bone-in pork shoulder roast braised in cider and aromatics).
2
Cook & Flip
Cook for 210–240 mins. Flip at the 105-minute mark for even browning.
3
Check & Rest
Meat pulls apart with zero effort and the blade bone slides out completely clean Confirm internal temperature reaches 203°F (95°C). Rest for 20 minutes before serving.
Verification Basis & Testing Rig
National Pork Board & America's Test Kitchen Braised Pork Shoulder
Pro Tip: Braise covered for 3 hours, then remove the lid and turn the oven up to 375°F for the last 30 minutes to form intensely flavorful crispy carnitas bark.
Related dutch oven Cook Times
No-Knead Bread (Lean Dough Boule)
450°F (232°C)30 min lid on + 13–18 min lid off
Beef Chuck (Stew Meat, 1.5-inch Cubes)
325°F (163°C)2–2.5 hours
Beef Chuck Roast (Whole, 3–4 lb)
325°F (163°C)3–3.5 hours (about 55 min/lb)
Beef Short Ribs (Bone-In, English Cut)
325°F (163°C)2.5–3 hours
Whole Chicken (3.5–4 lb)
375°F (191°C)1.25–1.5 hours
Pork Shoulder / Butt (4–5 lb, for Pulling)
325°F (163°C)4–5 hours (about 60 min/lb)