Weed Infused Pulled Pork

Going Step by Step

1. Preheat your oven to 325°F (163°C).
2. In a small bowl, mix together the brown sugar, paprika, chili powder, garlic powder, onion powder, salt, and pepper. This will be your dry rub.
3. Rub the dry rub mixture all over the pork shoulder, ensuring it is evenly coated.
4. In a large Dutch oven or oven-safe pot, heat the cannabis-infused olive oil over medium-high heat. Once hot, sear the pork shoulder on all sides until browned.
5. In a separate bowl, combine the BBQ sauce, apple cider vinegar, Worcestershire sauce, and Dijon mustard. Mix well to create your sauce.
6. Pour the sauce mixture over the seared pork shoulder, making sure it is evenly coated.
7. Cover the pot with a lid or aluminum foil, and transfer it to the preheated oven.
8. Cook the pork shoulder for approximately 3-4 hours or until it is tender and easily shreddable.
9. Once cooked, remove the pork shoulder from the pot and transfer it to a cutting board. Using two forks, shred the meat.
10. 10. Return the shredded pork to the pot and mix it with the remaining sauce. Allow it to simmer for an additional 10 minutes to soak up the flavors.
11. 11. Serve the weed-infused pulled pork on buns or alongside your favorite sides. Enjoy!
12. Give it a try and enjoy!