Prepare the inside of the crockpot with cooking spray.
In a small bowl combine the dark brown sugar, salt, paprika, chili powder, garlic powder, onion powder, cumin, cayenne pepper and pepper.
Rub the spice mix all over the pork shoulder before placing inside the crockpot.
Pour the beer around the pork shoulder, cover and cook on low for 8-10 hours or high for 5-6 hours.
Remove the pork shoulder and allow to rest for a few minutes.
In the meantime, prepare the BBQ sauce.
Add the ketchup, rice wine vinegar, mustard, dark brown sugar, and Worcestershire sauce directly to the remaining lager/drippings mixture in the crock pot, stirring to combine.
Shred the pork and return to the crockpot, mixing with the BBQ sauce and allow to cook for an additional 15-20 minutes.
Serve immediately and enjoy!
Notes
To make sure you get the perfect beer pulled pork dish, we recommend sticking with the shoulder or butt of the pork for this recipe. Pork loin can make for a very dry pulled pork recipe.
Any leftovers can be added to an airtight container and kept up to 5 days in the refrigerator. You can also freeze any leftovers in a freezer Ziploc bag for up to 3 months.
You can use root beer, hard cider, apple juice or even water! You can make this with whatever you have on hand.