Ingredients
4 lbs. boneless pork shoulder
3 tbsp brown sugar
1 tbsp salt
1 tbsp smoked paprika
1 tsp garlic powder
1 onion powder
2 tbsp olive oil
12 oz. beer
Sauce
1-1/2 cup ketchup
1/3 cup apple cider vinegar
1/2 cup Dijon mustard
1/4 cup brown sugar
2 tbsp Worcestershire sauce
Recipe
Preheat oven to 300 degrees Fahrenheit and trim the excess fat from the roast and cut it into large pieces.
In a bowl, combine sugar, salt, paprika, garlic, onion, and black pepper. Rub mixture all over pork.
In a large Dutch oven over medium heat, heat oil and working in batches, add pork and sear all sides.
Pour in beer and cover. Transfer to oven and cook until pork is beginning to tender about 3 hours. Remove lid and cook until very tender and pull apart with a fork (1-2 hours more).
Sauce
To the pan drippings in the pot, whisk in ketchup, vinegar, mustard, brown sugar, and Worcestershire sauce.
Over medium heat, bring to a boil, reduce heat and simmer until thickened slightly, about 5 minutes. Shred pork with 2 forks and toss shredded meat with about half the sauce.
Serve on buns with more sauce!