Step 1

For the Dry Rub:  Combine all the dry rub ingredients in a small mixing bowl.  Remove 2 tablespoons of the rub and set aside. Pat Pork Butt dry and sprinkle ½ of the dry rub on top of the pork.  Massage the seasoning thoroughly into pork. Flip the pork butt over and repeat with remaining dry rub. OPTIONAL for most flavor: Wrap the pork butt tightly in plastic wrap and place on a roasting pan, baking dish, or half sheet pan. Place in the refrigerator and allow to rest for an hour, or preferably overnight.  (If refrigerated, allow the pork to sit at room temperature for 30 minutes before browning to remove the chill)

Step 2

Brown the Pork Butt:  Heat the oil in a Dutch oven or large skillet over medium-high heat.  Add the pork and cook, turning occasionally, until well browned on all sides, about 5-10 minutes total.  (The pork will brown fast because of the sugar in the dry rub.  Watch it carefully and do not let it burn.) . Remove the pork and transfer it to the slow cooker, fat cap facing UP.

Step 3

Slow Cook:  Add the beer, vinegar and liquid smoke to the slow cooker.  Cover and cook on LOW, flipping the pork over once or twice during cooking, for 8-10 hours or until the pork is fork tender and an internal temperature of 195 degrees.

Step 4

When pork is done cooking, remove it from the slow cooker and transfer it to a clean work surface.  Loosely tent with aluminum foil and allow to rest for 30 minutes, or until cool enough to handle. Using two forks, shred (“pull”) the pork.  Toss the pork with half or all of the reserved dry rub.

Step 5

If using BBQ Sauce:  Add half of the BBQ sauce (or sauce to taste) to the pork and toss to coat.  Serve with the remaining BBQ sauce on the side.  Enjoy!

Step 6

Or, If NOT using BBQ Sauce:  Strain the cooking liquid through a fine-mesh strainer.  Skim off as much fat as possible from the surface and discard.  Add enough cooking liquid to the pork so that it is moistened.  Toss to coat.  Enjoy!