A pulled pork that can be served in tacos or on a bun with extra sauce! This recipe time is for a pork butt, shoulder or tenderloin approximately 3 lbs.
And all ingredients in a medium saucepan, bring to a boil and then simmer for 15 minutes. Can make ahead of time.
Either the night before or morning of making your pulled pork, add all the rub ingredients together and add to your pork, cover and let rest until ready to roast.
Add 2 tsp olive oil to a dutch oven or pan to high heat on stovetop. Brown the pork on all sides, drain off all fat.
Place pork in dutch oven and cover with sauce. Roast in oven at 300 degrees, periodically ladling sauce over top of pork for 2.5-3 hrs depending on size of roast or tenderloin.
Once the pork is falling off the fork when tested, bring it out of the oven and let it rest for 30 plus minutes.
In a large sauce pan, pull pork apart until it’s completely shredded. Remove any fat as you go. Once shredded, add sauce and simmer until it is absorbed or cooked off.
Serve pork in corn tortillas with slaw, red peppers, green onions, goat or feta cheese, cilatro and drained pineapple chunks. Enjoy!