Preheat oven to 250ºF. Liberally sprinkle pork shoulder roast all over with Montreal steak seasoning.
Add oil to a cast iron Dutch Oven pot over medium-high heat. Once the oil is almost smoking, sear the pork on all sides. Add 2 cups beef broth to the pot. (The liquid should cover the bottom half of the roast).Add chili powder and cumin in a layer over the top of the roast.
Cover pot with lid and roast in oven for 5 hours. After 2 1/2 hours, check the pot and add more liquid if necessary.
After 5 hours, the meat should be fork tender and easy to shred. If not, continue roasting for a while longer.
Optional: For a slightly crispy Mexican pulled pork, drain liquid from the pot, turn on oven broiler, and place meat on a sheet pan under the broiler for 5 minutes.
Serve with tortillas and top with avocado crema, pico de Gallo, salsa, or other condiment of your choice.
Notes
This is an ideal make ahead meal or for meal prepping. The meat reheats beautifully and can be used in many other recipes.