Slow-Roasted Pulled Pork Shoulder

Ingredients

For the Dry Rub

• 3-4 lb Pork Shoulder Roast
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste

For the Braising Liquid

• 1 cup chicken or vegetable broth
• 1/2 cup apple cider vinegar
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons honey

For Serving:

• Soft hamburger buns or your preferred bread
• Coleslaw (optional, for topping)
• Pickles (optional, for serving)

Instructions

1. Preheat the Oven
   • Preheat your oven to 300°F (150°C).
2. Prepare the Dry Rub
   • In a bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, chili powder, cayenne pepper, salt, and black pepper to create the dry rub.
3. Season the Pork Shoulder
   • Pat the pork shoulder dry with paper towels. Rub the dry rub mixture all over the pork shoulder, ensuring even coverage.
4. Sear the Pork
   • Heat a large oven-safe pot or Dutch oven over medium-high heat. Sear the seasoned pork shoulder on all sides until browned.
5. Prepare the Braising Liquid
   • In a separate bowl, whisk together chicken or vegetable broth, apple cider vinegar, soy sauce, Worcestershire sauce, Dijon mustard, and honey.
6. Braise the Pork
   • Place the seared pork shoulder in the pot or Dutch oven. Pour the braising liquid over the pork. Cover with a lid or aluminum foil.
7. Slow Roast
   • Transfer the pot to the preheated oven. Roast for 4-5 hours or until the pork is tender and easily pulls apart with a fork.
8. Shred the Pork
   • Once cooked, remove the pork from the pot, place it on a cutting board, and use two forks to shred the meat.
9. Serve
   • Serve the pulled pork on soft hamburger buns. Optionally, top with coleslaw and serve with pickles on the side.
10. Enjoy
    • Enjoy your delicious Slow-Roasted Pulled Pork Shoulder!