Ingredients

• 4-5 lb. boneless pork shoulder
• 3 tbsp. packed brown sugar
• 1 tbsp. kosher salt
• 1 tbsp. smoked paprika
• 1 tbsp. chipotle chili powder
• 1 tbsp. ancho chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. ground cumin
• 2 tbsp. High temp oil (Coconut or avacdo works well)
• 12 oz. beer (Use something malty)

Preparation

1. Make pork: Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
2. In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin. Rub all over pork. (This can be done the night before.)
3. In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)
4. Pour beer around pork and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, about 2½ to 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork.
5. Remove pork from Dutch oven and let rest while you prepare barbecue sauce.