Ingredients

• 4 pounds boneless pork shoulder (pork butt)
• Salt
• Pepper
• Sason seasoning (optional)
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon ground annatto seeds
• 1 tablespoon garlic powder
• 2 teaspoons dried oregano
• 1 teaspoon onion powder
• 2 tablespoons olive oil

Directions

1. Preheat the oven to 325°F.
2. Cut the pork into large 3-inch chunks and season the all over with salt, pepper, and any other seasonings you’d like.
3. Heat a dutch oven to medium high and add 2 tablespoons olive oil.
4. Brown half of the pork pieces, removing them and placing in a bowl; Repeat with the other half of the pork.
5. Cover with a lid and cook in the oven for about 2-3 hours, until the pieces start to pull apart easily and the meat is very tender.
6. When the pork is done cooking, remove it to a board, and let cool for at least 20 minutes before shredding with a fork.
7. Take the leftover liquid and strain it to remove any solids.
8. Remove the fat from the liquid by putting it in a ziplock bag and letting the fat rise to the top.
9. Snip a small corner in the bottom of the ziplock bag, letting the juices out into a bowl. You have to be quick not to let the fat out too.
10. Add the juices to the pork.

Notes