Beer Braised Pulled Pork

In a small bowl, stir together the salt, sugar, onion powder, chili powder, cumin, pepper, paprika, and mustard powder and set aside.

Take out your Pork Butt and stab six 2 inch deep holes fairly evenly spaced through the meat. Push a clove of garlic into each hole until no longer visible.

Rub the entire surface of the meat with the rub you just made, using it all.

In a large enamel, cast iron pot (like a Le Creuset), heat the olive oil until very hot. Sear all surfaces of the meat, even the sides, until browned. The entire process will probably take about 10-15 minutes.

Then pour the beer over the meat, cover and reduce heat to medium low. Cook for about 2 1/2 to 3 hours, turning the meat over about every 30 minutes, until the meat is tender and falling apart.

Once the meat is finished, remove from the pot and allow to cool. Use two forks to shred it into small, stringy pieces.