Dutch Oven Pulled Pork

Chop the herbs and garlic and mix together with salt and pepper. Make a paste by mixing this with the olive oil and Dijon mustard.

Score or stab your pork butt to create more room for the marinade. Put it in a dish and slather the marinade all over it.

After you have done all the above steps, wrap your bowl in plastic wrap and stash it in your fridge. I’d recommended leaving it in there overnight at a minimum, two days is even better. Leave pork out on the counter for 45 minutes before cooking.

Preheat oven to 450 F. Put the pork into a Dutch oven. Cook uncovered for 30 minutes. Drop heat down to 325 F and cover your Dutch oven. Cook uncovered for another 2½ hours. At this point the meat should easily pull or flake apart, if not return it to the oven for another 15 minutes.

Remove from oven and allow it to rest for a few minutes. When it comes to plating, I like to keep it simple. Just use some tongs, remove the bone (it should slide right out) and shred your pork into manageable sized pieces. Shredding the pork could not be easier, just take your tongs and act like you are tossing a salad. If cooked right it should “tear” apart quite easily. Eat and enjoy.