Slow Cooked Pulled Pork

4 pounds boneless pork shoulder (pork butt) Salt* Pepper Sason seasoning (optional)

For the Seasoning: 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

Preheat the oven to 325°F. Cut the pork into large 3-inch chunks and season the all over with salt, pepper, and any other seasonings you'd like. Heat a dutch oven to medium high and add 2 tablespoons olive oil. Brown half of the pork pieces, removing them and placing in a bowl; Repeat with the other half of the pork. 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. When the pork is done cooking, remove it to a board, and let cool for at least 20 minutes before shredding with a fork. Take the leftover liquid and strain it to remove any solids. Remove the fat from the liquid by putting it in a ziplock bag and letting the fat rise to the top. 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. Add the juices to the pork.