Beer Braised Pulled Pork

• 2 Tablespoons Salt
• 1 Tablespoon Sugar
• 1 Tablespoon Onion Powder
• 1 Tablespoon Chili Powder
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Black Pepper
• 2 teaspoons Smoked Paprika
• 2 teaspoons Dry Mustard Powder
• 3- 1/2 pounds Pork Butt Shoulder
• 6 cloves Garlic, Peeled
• 1/4 cups Olive Oil
• 44 ounces, fluid Ale Style Beer (not IPA)

1. In a small bowl, stir together the salt, sugar, onion powder, chili powder, cumin, pepper, paprika, and mustard powder and set aside.
2. Take out your Pork Butt and stab six 2 inch deep holes fairly evenly spaced through the meat.
3. Push a clove of garlic into each hole until no longer visible.
4. Rub the entire surface of the meat with the rub you just made, using it all.
5. In a large enamel, cast iron pot (like a Le Creuset), heat the olive oil until very hot.
6. Sear all surfaces of the meat, even the sides, until browned.
7. The entire process will probably take about 10-15 minutes.
8. Then pour the beer over the meat, cover and reduce heat to medium low.
9. Cook for about 2 1/2 to 3 hours, turning the meat over about every 30 minutes, until the meat is tender and falling apart.
10. Once the meat is finished, remove from the pot and allow to cool.
11. Use two forks to shred it into small, stringy pieces.

salt, sugar, onion powder, chili powder, ground cumin, black pepper, paprika, mustard powder, shoulder, garlic, olive oil, ale style

Taken from tastykitchen.com/recipes/main-courses/beer-braised-pulled-pork/ (may not work)