Pulled Pork Sandwiches

Sear the pork: Heat olive oil in a pot over medium-high heat. Add the pork shoulder and brown it on both sides until it’s well-sealed.
2 pounds pork shoulder, 2 tablespoons olive oil
Prep the veggies: Slice the onion into thin strips (julienne) and the bell pepper into strips. Finely chop the garlic cloves.
1 large onion, 1 large bell pepper, 3 cloves garlic
Add seasoning and sauce: Add the onion, bell pepper, and garlic to the pot. Mix in the oregano, paprika, salt, mustard, barbecue sauce, and beef broth.
1 tablespoon oregano, 1 tablespoon paprika, 1 tablespoon salt, 1 cup beef broth, ½ cup mustard, ¾ cup barbecue sauce
Coat the pork: Massage and coat the pork shoulder well with the seasoning and sauce mixture.
Slow cook: Cover the pot and cook over low heat for one hour. Flip the pork shoulder and cook for another hour or until tender.
Keep it moist: Check occasionally if more broth is needed to keep the meat moist, adding it as needed.
Shred the pork: Once the pork is tender and shreds easily, remove it from the pot and shred it using two forks.
Combine everything: Return the shredded meat to the pot with all the veggies and juices. Adjust the barbecue sauce and salt to your liking.
your favorite sandwich buns for serving