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Ingredients

• beef broth (I just mixed water with better than bouillon beef stock).
• spices (LOTS. paprika, cumin, salt, pepper, garlic powder. Whatever you want, but enough to crust the pork.)
• boston butt
• dutch oven
• canola oil

Process

Prep

1. pat the pork dry
2. coat in canola oil to help the spices stick
3. mix all the spices and rub them into the meat
4. let the pork sit uncovered in the fridge for a while to absorb the spice flavor and dry out (30 minutes to overnight)

Cook

1. Preheat the oven to 275 degrees
2. Heat the dutch oven on the stove at medium high heat.
3. Add some canola oil to the dutch oven and sear the pork on both sides, about 5 minutes per side. This starts developing the crust and keeps in flavor (supposedly)
4. Pour in the beef broth, so that there’s about an inch of broth around the pork
5. Put the lid on the dutch oven and move to the oven.
6. Bake for about 2 hours, or until the internal temp of the meat reaches about 200 degrees. I flipped the pork over at the one hour mark. (This turned out well for me, but it would probably be better cooking even lower and slower).
7. Let the pork cool for about 30 minutes before pulling. You can add some of the braising liquid in with the pork for more juice and flavor.