Oven-Braised Pulled Pork Perfection

• 3 lb boneless pork shoulder (butt), or sirloin roast
• seasoning mixture, see below
• 1 tbsp canola oil
• 1 c chicken broth

Rub the season mixture pf your choice (see a few option below) over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). In a large Dutch oven or large ovenproof skillet with a tight-fitting lid over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and set aside.

Add the broth to the pan, scraping up any browned bits. Bring the broth to a boil, and then return the pork to the pan. Cover and bake until the pork is very tender, 2 1/2 to 3 hours.

Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste. 

Herb Rub

• 2 tsp sage leaves, dried
• 2 tsp thyme leaves, dried
• 1 1/2 tspsalt
• 1 tsp rosemary, dried

Combine all ingredients in a small bowl and mix well.

Simple Savory Rub

• 2 tsp garlic powder
• 2 tsp onion powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp moregano, dried 

Combine all ingredients in a small bowl and mix well.

Chili Rub

• 2 tbsp chili powder
• 1 1/2 tsp salt
• 1/2 tsp cayenne pepper  

Combine all ingredients in a small bowl and mix well.