BBQ Peach Pulled Pork

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1 teaspoon ground cumin

1 teaspoon garlic powder 

1 teaspoon ground ginger 

1 teaspoon ground mustard 

1 teaspoon onion powder 

1/2 teaspoon freshly ground black pepper 

1/2 teaspoon chili powder 

1 teaspoon kosher salt 

One 3-pound boneless pork shoulder (Boston butt cut), cut into three 1-pound pieces

2 tablespoons olive oil 

3/4 cup low-sodium chicken stock 

3 tablespoons apple cider vinegar 

One 13-ounce jar peach jam 

2 tablespoons Dijon mustard 

2 cloves garlic 

One 8-ounce can tomato sauce 

1 tablespoon molasses 

1 tablespoon soy sauce 

1 teaspoon Worcestershire sauce 

1/4 cup fresh parsley, roughly chopped