Ingredients
1/3 cup light-brown sugar
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 tablespoon coarse salt
1/2 teaspoon ground black pepper
6 pounds boneless pork shoulder
24 ounces Guinness
6 cloves garlic, smashed
Potato bread buns, for serving
Preparation
Preheat oven to 350 degrees, with rack in the lower third of the oven.
In a small bowl, combine the brown sugar, cumin, paprika, salt, and pepper. Rub spice mixture all over pork.
Place pork, fat side up, in a 5- to 6-quart Dutch oven. Add Guinness and garlic cloves and bring liquid to a boil on stovetop over high heat.
Cover Dutch oven, transfer to oven, and braise, basting a few times, until pork is fork tender, 3-4 hours. Shred pork with two forks and stir to incorporate with braising liquid.
