Trim any excess fat from the pork shoulder, but leave a bit for flavor.

In a small bowl, mix all the dry rub ingredients until well combined.

Pat the pork dry with paper towels, then rub the spice mixture all over the meat, ensuring it’s evenly coated.

Pro Tip: Let the seasoned pork rest in the fridge overnight for maximum flavor. If short on time, marinate for at least an hour.

Preheat your Dutch oven over medium-high heat. Add 2 tablespoon olive oil and let it heat until shimmering.

Place the pork in the Dutch oven and sear each side for 3–4 minutes, or until a golden-brown crust forms. Use tongs to turn the meat carefully.

Why Sear?: This locks in juices and creates a flavorful crust that will enhance the final dish.

Remove the pork temporarily and pour the apple cider (or liquid of choice) into the Dutch oven. Use a wooden spoon to scrape up the browned bits on the bottom—these bits are flavor gold!

Add the apple cider vinegar and liquid smoke (if using) to the braising liquid.

Return the pork to the Dutch oven. Cover with the lid and transfer to a preheated oven set to 300°F.

Cook for 4–5 hours, checking every hour or so to ensure there’s enough liquid. Add a splash more if needed.

Check the pork’s doneness by inserting a fork into the meat—if it pulls apart easily, it’s ready. Remove from the oven.

Transfer the pork to a large bowl or cutting board and shred it with two forks or meat claws.

Pour the BBQ sauce into the Dutch oven and mix it with the braising liquid. Return the shredded pork to the pot, stirring to coat it in the saucy goodness. Let it simmer on the stovetop for 15 minutes for the flavors to meld.