Cooking Instructions:

Preheat your oven to 300°F (150°C). In a large Dutch oven, heat the olive oil over medium-high heat. Season the pork shoulder with salt, black pepper, smoked paprika, ground cumin, and cayenne pepper if using.

Once the oil is hot, sear the pork shoulder on all sides until it develops a golden brown crust, about 5-7 minutes per side. Remove the pork from the pot and set it aside.

In the same pot, add the chopped onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Return the seared pork to the pot and add the barbecue sauce and brown sugar on top.

Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the pork is tender and easily shreds with a fork. Bone-in chicken enhances the flavor of dishes cooked in a Dutch oven.

Once done, remove the pork from the pot and let it rest for a few minutes. Use two forks to shred the meat, and mix it with the juices left in the pot.

Serve the pulled pork on hamburger buns, topped with additional barbecue sauce if desired.