1 pork shoulder
3-5 garlic cloves (or up to 7!)
1 12-ounce beer
Smoked paprika (the secret ingredient and $2 at Trader Joe's) to taste
Chili powder to taste
Fresh black pepper
1. Take your thawed pork shoulder and coat it with a bit of kosher salt. Heat olive oil and garlic in a hot pan, then take your pork and sear it on all sides using a pair of tongs to get every edge a little crispy.
2. Next, pour a nice cold 12 oz. beer over the pork (we used an IPA because this pig grew up in the Pacific Northwest) and into the hot pan. Be sure to scrape up all the little brown bits and garlic. It's ok if you burn the garlic like I did because that will add a nice smoky flavor.
3. Now take that whole pan and pour your pork and beer and garlic into a welcoming crockpot. Coat the top of the pork with some chili powder and smoked paprika (a must!) to your liking. Crack some pepper like a fancy waiter, then put on the lid. Set your crockpot for 8 hours and baste the pork with the juice in the pot whenever you think about it.
4. Toward the end of cooking, shred the pork with two large forks and congratulate it for cooking up so nicely and making the house smell soooo good. Toast up some ciabatta rolls to make a nice pulled pork sandwich, or put some pork in a bowl and eat it with chopsticks. It's your call.
*Always practice safe handling with meat products and be sure your pork reaches an internal temperature of 145ºF.