Beer-Braised Pulled Pork

On grinder rolls, in a taco, or even on top of cheddar corn muffins, this pulled pork was absolutely mouth-watering!

2 tablespoons kosher salt
1 tablespoon ground chili powder
1/2 teaspoon ground cinnamon
4- to 4-1/2-pound boneless pork butt
2 tablespoons vegetable oil
8 medium garlic cloves, smashed
1 medium onion, chopped
12 ounces lager
1 tablespoon cider vinegar

Place salt, chili powder, cinnamon, 1 tablespoon of oil and the cider vinegar in a small bowl and stir to combine. Coat pork on all sides with the spice mixture. Let it sit at room temperature for 30 minutes.

Heat the remaining 1 tablespoon oil over medium-high heat in a Dutch oven or a large, heavy-bottomed pot with a tight-fitting lid until just starting to smoke, about 5 minutes. Add pork and brown on all sides, about 10 minutes total. Remove pork to a plate, saving the juices in the pot.

Reduce heat to medium and add garlic and onions. Cook, scraping up any browned bits from the bottom of the pot, until softened, about 15 minutes.

Place the pork in the slow cooker, along with the onions and garlic and any reserved drippings from the pot. Pour the beer over the pork, then cover and cook on high for 6 hours.

Shred pork with two forks, removing any large pieces of fat. Add your choice of barbecue sauce, and enjoy!