Ingredients

4-pound pork shoulder

1 tbsp. kosher salt

1 tbsp. smoked paprika

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. ground cumin

12 oz. chicken broth

Freshly ground black pepper

2.5 cups SweetZING Sauce

 

Directions

1. Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.

2. In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin then season with black pepper. Rub all over pork. (This can be done the night before.)

3. In a large dutch oven over medium-high heat, heat oil. Working in batches, add pork, and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)

4. Pour chicken broth around pork and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, about 2 ½ to 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork.

5. Remove pork from Dutch oven and let rest. 

6. Shred pork using two forks. Toss shredded meat with about half the SweetZING Sauce.

7. Serve warm with buns and more SweetZING Sauce.