Preparation

• 1.

  Preheat your oven to 300°F (150°C).

• 2.

  In a small bowl, mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper.

• 3.

  Rub the spice mix all over the pork shoulder, ensuring it's evenly coated.

• 4.

  In a large Dutch oven, heat olive oil over medium-high heat. Sear the pork on all sides until browned, about 5 minutes per side.

• 5.

  Once browned, remove the pork from the pot and set it aside. Add the chicken broth, apple cider vinegar, and brown sugar to the pot, stirring to combine.

• 6.

  Return the pork shoulder to the pot, cover with a lid, and place it in the preheated oven. Cook for about 4-5 hours, or until the pork is tender and easily shreds with a fork.

• 7.

  Remove the pork from the oven and let it rest for 20 minutes before shredding it with two forks.

• 8.

  While the pork rests, prepare the pineapple salsa by combining diced pineapple, red onion, cilantro, and lime juice in a bowl. Mix and season with salt to taste.

• 9.

  Warm the corn tortillas in a skillet until pliable, about 30 seconds on each side.

• 10.

  Fill each tortilla with a generous amount of pulled pork and top with pineapple salsa. Serve immediately, enjoy!