Step 1

Before seasoning, trim any thick layers of excess fat from the pork shoulder. Leave some fat for flavor and tenderness, but remove any large pieces.

Step 2

In a small bowl, thoroughly mix all the ingredients for the dry rub until they are well combined.

Step 3

Pat the pork shoulder dry with paper towels, brush it with olive oil and then sprinkle and press the BBQ rub mixture evenly onto all sides of the pork. Don't worry about perfection, just make sure it's nicely coated.

Step 4

Preheat your oven to 325°F (165°C) for about 10-15 minutes, and also position the oven rack in the middle position for even cooking.

Step 5

Place the seasoned pork shoulder in a roasting pan, Dutch oven, sheet pan, or baking dish. Pour the chicken broth around the pork in the pan to keep it moist during cooking.

Step 6

Cover the dish tightly with aluminum foil and then place it in the preheated oven. Cook the pork at a low temperature for about 1 hour per pound, or until its internal temperature reaches between 190°F to 200°F (88°C to 93°C).Adjust the cooking time based on your oven and the thickness of the pork. It should show signs of tenderness such as meat easily pulling away from the bone or shredding easily with a fork.

Step 7

Once it's done, remove the pork from the oven and let it rest for about 15-20 minutes. Then, using two forks, shred the pork directly in the roasting pan. Get rid of any large pieces of fat as you shred.

Step 8

Serve the pulled pork with your favorite BBQ sauce, on hamburger buns or rolls if you like, or enjoy it as it is.