Pulled Pork

Arrange a rack in center of oven; preheat to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.

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

In large Dutch oven over medium-high heat, heat oil. Working in batches, cook pork until browned on all sides, about 2 minutes per side. (Spices can burn quickly, so don’t let it go for too long!) Pour beer around pork and cover with a lid.

Bake pork until just beginning to turn tender, about 3 hours.

Uncover and continue to bake until pork is very tender and easily pulls apart with a fork, 1 to 2 hours more.

Transfer pork to a cutting board, reserving pan drippings in pot, and let rest until ready to use.

Into pan drippings, whisk ketchup, mustard, vinegar, brown sugar, and Worcestershire until combined. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.

Shred pork with 2 forks. Add meat to sauce and toss to combine. Serve warm with buns and remaining sauce alongside.