-
1
Chop the herbs and garlic and mix together with salt and pepper.
-
2
Make a paste by mixing this with the olive oil and Dijon mustard.
-
3
Score or stab your pork butt to create more room for the marinade.
-
4
Put it in a dish and slather the marinade all over it.
-
5
After you have done all the above steps, wrap your bowl in plastic wrap and stash it in your fridge.
-
6
Id recommended leaving it in there overnight at a minimum, two days is even better.
-
7
Leave pork out on the counter for 45 minutes before cooking.
-
8
Preheat oven to 450 F. Put the pork into a Dutch oven.
-
9
Cook uncovered for 30 minutes.
-
10
Drop heat down to 325 F and cover your Dutch oven.
-
11
Cook uncovered for another 2 1/2 hours.
-
12
At this point the meat should easily pull or flake apart, if not return it to the oven for another 15 minutes.
-
13
Remove from oven and allow it to rest for a few minutes.
-
14
When it comes to plating, I like to keep it simple.
-
15
Just use some tongs, remove the bone (it should slide right out) and shred your pork into manageable sized pieces.
-
16
Shredding the pork could not be easier, just take your tongs and act like you are tossing a salad.
-
17
If cooked right it should tear apart quite easily.
-
18
Eat and enjoy.
