Bone-in pork shoulder gets rubbed with a smoky blend of paprika, cumin, and dried mustard, then seared until deeply browned before a long, slow braise turns it fall-apart tender. While it cooks, a tangy sauce comes together from diced tomatoes, maple syrup, apple cider vinegar, and tomato paste, simmered down until it's thick enough to cling to every shred of meat. Once the pork is fork-tender, it gets shredded right in its own braising liquid, then tossed with that sauce so every bite is juicy and well-coated. A scattering of sliced scallions on top adds a fresh, sharp bite to balance all that smoky sweetness. This slow-braised, saucy pulled pork is a satisfying, crowd-pleasing option for a gluten free table, whether you pile it onto a plate or serve it alongside your favorite sides.
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Heat the oven to 325°F (165°C). In a small bowl, stir together the smoked paprika, cumin, brown sugar, 1 tsp kosher salt, black pepper, and dried mustard to form the spice rub.
Pat the pork shoulder dry with paper towels. Rub the garlic-infused olive oil all over the surface, then press the spice rub evenly onto all sides.
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