1 3-4 pound pork shoulder
3 Tablespoons paprika
1 Tablespoon chili powder
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon brown sugar
1/2 Tablespoon salt
1 teaspoon cayenne pepper
2 Tablespoons oil
2 cups water
1 bottle of dark beer
3 Tablespoons tomato paste
Trim any excess fat from the pork shoulder.
Mix together paprika, chili powder, garlic powder, onion powder, brown sugar, salt and cayenne pepper. Rub all over the pork.
Heat two tablespoons of oil in a large pan over medium-high heat. Sear pork for about four minutes on each side. Remove from pan.
Pour 1/2 cup water into the pan, and scrape to release any cooked on spices. Pour into slow cooker.
Add the rest of the water, beer and tomato paste to the slow cooker. Stir to combine.
Add pork, and cook on "low" for six hours. (If you do not have a slow cooker, heat oven to 300*, and cook pork with liquid in a large pot for six hours.)
When pork is fork tender, remove from slow cooker, and allow to cool.
Shred pork with fingers, discarding any fat.
Add 1 cup of the cooking liquid to the pork, and stir to coat.
Serve on hamburger buns with tangy coleslaw (recipe below).
Tangy Sandwich Coleslaw
1/2 head cabbage
1/3 cup apple cider vinegar
2 Tablespoons dijon mustard
1/4 teaspoon pepper
Pinch of salt
Mix together vinegar, dijon mustard, salt and pepper.
Grate cabbage and carrots with a cheese grater. You should have about four cups of shredded cabbage.
Toss cabbage and carrots with vinegar mixture. Serve immediately, or cover and refrigerate.