• 4 lb boneless pork shoulder
  • 3 tbsp brown sugar
  • 1 tbsp salt
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • Freshly ground black pepper
  • 2 tbsp vegetable oil
  • 12 oz lager


  1. Preheat oven to 150 degrees. Trim excess fat from pork and cut into large pieces to fit in a large cast iron pot.
  2. In a small bowl combine brown sugar, salt, paprika, garlic, onion and cumin, then season with black pepper. Rub all over the pork (this can be done the night before).
  3. In the cast iron pot, heat oil over medium-high heat. Add pork and sear on all sides quickly to prevent spices from burning.
  4. Pour beer around pork and cover with lid. Transfer to oven and cook until pork turns tender, about 2 ½ to 3 hours. Remove lid and cook until meat pulls apart easily with a fork.
  5. Remove pork from the pot and let it rest.
  6. Shred pork using two forks. Toss meat with bbq sauce.
  7. Serve warm with buns and more bbq sauce.