This oven baked pulled pork is the perfect way to spend a free day. This makes a big batch that you can store for the week for your favorite recipes! Whether it’s enchiladas or sandwiches, having your pork already shredded and ready to go will save you tons of prep time later in the week. I sometimes make this in the crockpot, but this version comes out nice and moist too and the dutch oven holds more meat over my slow cooker. Keep this recipe on hand for anytime you want easy oven pulled pork demand.
tablespoon ground cumin
1/2 tablespoon salt
1/2 tablespoon pepper
tablespoon dried oregano
a tablespoon paprika
tablespoon onion powder
1/2 tablespoon ground mustard
4 lbs bone in pork shoulder
4 tablespoons olive oil
3 cloves garlic, chopped
3 cups chicken or vegetable broth
Preheat oven to 350 degrees. Mix together all seasoning on a lined baking sheet and roll the pork on the sheet to cover all the meat with the spices. Make sure it’s covered.
Heat oil in dutch oven until hot. Sear pork on all sides (except rind). Add garlic, cook for a minute then add broth. Bring to a boil, then turn off the heat. Place lid on and place into oven for 2.5-3 hours. Check halfway through to make sure that the liquid isn’t cooking off too fast. If it’s going dry, add 1/2 cup of hot water.
Remove meat from pan. Discard bone, cooking liquid and any fat that cooked off the meat. Shred pork. Serve immediately with favorite sauce or pack away for favorite pork recipes.