Description

Use this wonderfully seasoned pork for tacos, burritos, nachos, rice bowls, on buns for sandwiches, or however you choose. It's important not to skip the searing step on the stovetop since it creates the delicious flavors that make it so good.

Ingredients

• 5 lb. pork shoulder/pork butt
• 2 T. extra light olive oil
• 2 t. kosher salt, divided
• 2 t. freshly ground black pepper, divided
• 4 dried bay leaves
• 1 T. dried rosemary or 3 large fresh rosemary sprigs
• 1/2 t. ground thyme
• 1/2 c. water

Steps

1. Rinse pork roast under cool water; pat dry with a paper towel, which helps create less steam and a better sear.
2. Preheat a dutch oven over medium-high heat; add 2 T. olive oil. Place pork on a plate/platter; sprinkle 1 t. salt and 1 t. pepper on all sides. Once oil is shimmering and hot, carefully place pork in a Dutch oven. Don't wait or the seasoning will begin to draw out moisture. Sear each side. Allow pork to sizzle in the pan without touching it for at least 2 minutes.
3. The pork will naturally release from the pan once it is properly seared. If it's sticking to the pan, more than likely it's not seared yet. It will take 2-5 minutes per side. Reduce heat if the pan is getting too hot.