Step 1

In a small bowl, combine the brown sugar, paprika, chili powder, salt, and pepper.

Step 2

Cut the pork butt into 4 or 5 large pieces that will fit in a 6-quart or larger slow cooker. Cut off any large hunks of fat. (You don’t need that much fat since the pork is cooking in liquid.) Rub the spice mixture all over the pork.

Step 3

Mix together the onion, beer, tomato paste, soy sauce, and cinnamon stick in the slow cooker. Add the pork to the liquid, cover, and cook on low for 10 to 10 1/2 hours.

Step 4

Move the pork to a roasting pan and let it cool for a few minutes. Pour the cooking liquid from the slow cooker into a heatproof bowl or measuring cup, and discard the cinnamon stick.

Step 5

Remove and discard any remaining visible hunks of fat from the pork. Shred the pork pieces using 2 forks or these nifty things that shred the meat for you known as meat claws or meat shredders. The pork should fall apart quite easily.

Step 6

Return the shredded pork to the empty slow cooker. Pour the cooking liquid back into the slow cooker in 1-cup increments until the pork is moist but not soupy. You will probably need 2 to 3 cups of liquid, but feel free to add more or less to taste. Just remember that if your pork is too wet, it will be soggy later.

Step 7

Keep the pulled pork warm while serving. Store leftovers in the fridge for up to a week or freeze in an airtight, freezer-safe container for up to a few months.