Ingredients
- 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
Directions
- Preheat oven to 150 degrees. Trim excess fat from pork and cut into large pieces to fit in a large cast iron pot.
- 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).
- In the cast iron pot, heat oil over medium-high heat. Add pork and sear on all sides quickly to prevent spices from burning.
- 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.
- Remove pork from the pot and let it rest.
- Shred pork using two forks. Toss meat with bbq sauce.
- Serve warm with buns and more bbq sauce.