How to cook Perfect Braised Pulled Pork 

Begin by seasoning the pork shoulder with salt and pepper. Ensure you season it liberally for maximum flavor. Trust me, you don't want to skimp on this step.

Heat up your olive oil in a large Dutch oven or pot over medium-high heat. Add the pork shoulder to the pot and sear on all sides until it has a nice brown crust. This will take about 15 minutes and greatly enhances the flavor.

Afterwards, take out the pork and set it aside. Now add garlic and onion to the pot and sauté until they are softened and slightly golden. It typically takes about 5 minutes.

Now it's time to prepare the braising liquid. Combine the chicken broth, barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and smoked paprika in the pot. Bring the mixture to a simmer.

Add the seared pork back into the pot, ensuring that it’s covered with the liquid as much as possible. Remember, even cooking is the key to a softer, more succulent pulled pork.

Cover the pot and allow it to cook on low heat for approximately 7-8 hours. When it's done, the pork should be incredibly tender and can easily be pulled apart with two forks.

Lastly, before serving, you can adjust seasoning, if required, and mix the shredded pork with the sauce remaining in the pot. This will ensure the meat possesses all the fantastic flavors of your braising liquid.