Step 1

Cut the pork shoulder into cubes and transfer to a slow cooker.  Add the onions, green pepper and beer.  Stir to combine. Turn the cooker onto high.  Cover and braise for one hour.

Step 2

Stir in the hatch chiles, salsa, cumin, salt and pepper.  Cover and continue to cook for 2-3 hours or until pork is cooked through and very tender.

Step 3

Place a sieve over a bowl and transfer the pork to the sieve.  Drain well -- reserving the braising liquid. Return the braised pork to the crock pot.

Step 4

Shred and pull the braised pork using two forks, or optionally, you can roughly chop the pork on a cutting board.

Step 5

Add the chopped cilantro to the braised pork and stir to combine. If the pork mixture is dry, add a few spoonfuls of the reserved braising liquid and toss.

Step 6

Build the sandwiches with arugula and tomato on the bottom bun.  Pile on the hot chopped pork and a slice of provolone or smoked gouda.  Garnish with additional cilantro and the other half of the bun.