Directions

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1. 1. Preheat oven to 325F. In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork. (This can be done the night before.)

2. 2. In a large Dutch oven over medium-high heat, heat oil. Working in batches, add pork and sear on all sides adding more oil if necessary. (Spices can burn quickly so don’t let it go for too long!)
3. 3. Return all pork to the Dutch oven, add beer, and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, about 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork, 1 to 2 hours more (make sure the bottom of the pot doesn't dry out completely, add a bit of water if necessary).
4. 4. Remove pork from Dutch oven and let rest while you prepare BBQ sauce.
5. 5. Make barbecue sauce: to the pan drippings in the Dutch oven, whisk in tomato paste, ketchup, Pineapple White Balsamic, dijon mustard, brown sugar, Worcestershire, and dried chile powder or flakes (if using). Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5 minutes.
6. 6. Return pork to Dutch oven, shred in the sauce using two forks, and toss well with the barbecue sauce.
7. 7. Return to oven and bake at 350°F for about 10 minutes until the top bits begin to darken and caramelize.
8. 8. Serve warm with buns, sliced dill pickles, and coleslaw. Add a side of baked beans to complete the meal!

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1. The pork can be prepared ahead of time and reheated. To reheat, just spread meat out in a baking pan and reheat at 350°F for 20-30 minutes, until the top begins to brown.