Step 1

Pat pork roast dry with paper towels. This helps the dry rub adhere to the meat.

Step 2

In a small bowl, add seasoning salt, pepper, onion powder, garlic powder, and ground mustard. Mix to incorporate. Sprinkle evenly on all sides of the roast, rubbing into the meat.

Step 3

Place meat in a slow cooker and pour beer over the top. Cover and set the temperature to low. Let cook for at least 8-10 hours. I love to let mine go overnight. You'll know it's done when a fork inserted into the meat meets no resistance and it falls apart.

Step 4

Pour off all liquid and remove the bone from meat (if done, it should just pull right out). Using two forks, pull apart meat to whatever size you like for sandwiches. For sliders, I choose a finer texture.

Step 5

In small kettle, heat oil until shimmering. Add minced onion and let sauté until softened, about 3-5 minutes. Once softened, add molasses, vinegar, ketchup, Dijon mustard, garlic powder, liquid smoke, Tabasco, salt, pepper, and brown sugar.

Step 6

Mix together and bring up to a simmer. Let simmer for a few minutes to cook out any raw flavors, approximately 10 minutes.

Step 7

Pour over pulled pork and mix together.