• For all methods, mix the dry rub ingredients in a small bowl until well combined.
• For all methods, remove the pork from its elastic mesh and pat very dry.

Oven Pulled Pork

• Heat the oven to 300°F.
• Divide the pork into 3-4" chunks. Dip each piece of pork into the dry rub, coating evenly on all sides.
• Heat a dutch oven over medium high heat. Add two tablespoons of the fat of your choice and heat until it simmers. Add 3-4 pieces of pork to the pot - however many pieces will fit in a single, even layer; see Note 2. Sear 4-5 minutes, until a deep golden brown crust forms. Turn the pieces and sear on at least one more side. Remove the seared pieces and set aside on a plate; repeat this process until all pieces are seared, adding more oil if the pot gets too dry.
• Transfer all of the seared pork pieces back to the dutch oven and arrange in a single layer - it's okay for the pieces to be touching, and it will be a bit snug. Pour in ½ cup of broth or water. Cover the pot (see Note 3), and transfer to the oven. Braise for 3-4 hours, or until the meat easily pulls with a fork (see Note 4). In the last hour or so, all of the liquid will have cooked off and the meat will start to render in its own fat.
• Remove the pot from the oven, then use tongs to transfer the pork pieces from the pot to a cutting board or shallow bowl. Shred using two forks, then return the pulled pork to the pot and toss in the pan sauce. Serve warm, right away. Enjoy!

Instant Pot Pulled Pork

• Divide the pork into 3-4" chunks. Dip each piece of pork into the dry rub, coating evenly on all sides.
• Press the "Sautee" button on the Instant Pot, add two tablespoons cooking fat, and allow the inner pot to heat up until the fat shimmers.
• Add 3-4 pieces of pork to the pot in a single layer, leaving a bit of space between each piece. Sear 4-5 minutes, until a deep golden brown crust forms. Turn the pieces and sear on at least one more side. Remove the seared pieces and set aside on a plate; repeat this process until all pieces are seared, adding more oil if the pot gets too dry.
• Pour in one cup of chicken broth and scrape up any browned bits from the bottom of the pot using a wooden spoon. Continue scraping and stirring until the bottom of the pot is completely "clean" - if browned bits are stuck to the pot, you may get the "Burn" notice.
• Press the "Cancel" button to turn off the sautee feature. Transfer all of the seared pork pieces back to the inner pot. Secure the lid and ensure the pressure valve is set to sealing. Program the Instant Pot to "High Pressure" for 35 minutes. Once the timer goes off, allow a 15 minute natural pressure release, then perform a quick release to release any remaining pressure. Alternatively, you may allow all of the pressure to release naturally.
• Heat the oven to 450°F.
• Remove the pork pieces from the pot using tongs and place onto a baking sheet. Shred the pork using 2 forks and spread into an even layer. Transfer the pork to the oven and brown for 10 minutes, stirring once halfway through.
• While the pulled pork browns, reduce the sauce. Press the "Sautee" button on the instant pot. Simmer the sauce until reduced by half, about 10 minutes. Pour the sauce over the crispy pulled pork and toss to coat. Serve warm, right away. Enjoy!

Slow Cooker Pulled Pork

• Truss the pork with cotton kitchen twine; see Note 5.
• Heat the olive oil in a 12" skillet over medium high heat until shimmering. Place the pork into the hot oil and sear for 5 minutes, or until a deep golden brown crust forms. Turn the pork using tongs and sear on the other side.
• Transfer the seared pork to a crockpot and add the chicken broth. Discard the cooking oil. Sprinkle the dry rub all over the pork, gently pressing to adhere.
• Seal the crockpot and cook on low for 8-10 hours (see Note 6), or until the meat easily pulls using the tines of a fork.
• Remove the pork from the crockpot and place on a cutting board on into a large, shallow bowl. Remove the twine, then shred the meat using two forks. Discard any large fat deposits that have not fully rendered.
• Return the pulled pork to the crockpot and toss with the pan juices. Serve warm, right away. Enjoy!