Preheat the oven to 300 degrees Fahrenheit. Remove the boneless pork shoulder and pat it dry with a paper towel.
Cut off any excess large fat caps on the pork shoulder. Cut the whole pork shoulder into large pieces if it does not fit in your dutch oven.
Rub the pieces of pork shoulder with the liquid yellow mustard.
In a small bowl, combine the brown sugar and spices and mix. Rub the spice mixture over the pork coated in the mustard.
Warm the Dutch oven over medium heat and add the avocado oil. Once the oil is hot, place the pieces of pork shoulder into the pot and sear on all sides.
Add the sliced onions to the bottom of the dutch oven that you seared the pork shoulder in. Let the onions cook for 2-3 minutes.
Put the pieces of seared pork shoulder back into the dutch oven on top of the onions
If there is any leftover spice mixture, add it in. Pour the remaining cooking liquids into the dutch oven with the pork and onions.
Cover the dutch oven and transfer it to the preheated oven. Let the pork cook undisturbed for at least 3 hours.
Once the pulled pork has reached 190 degrees and pulls apart easily, remove the pork from the oven. Using two forks pull the pork shoulder.
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