Instructions:

1. Rinse with water and pat dry with paper towels:
• 1 4-lb pork shoulder , bone in
2. In a small bowl combine:
• 1 TBS garlic powder
• 1 TBS paprika
• 1 TBS onion powder
• ¹/₂ tsp chile powder
• 1 ¹/₂ tsp salt
• ¹/₂ tsp cumin
• ¹/₄ tsp black pepper, ground
3. Rub spice mixture all over roast.
4. Heat a large non-stick pan over high heat and add:
• 1 tsp extra-virgin olive oil
5. Place roast into the hot oil and sear meat until browned, about 5 minutes.
6. Flip roast over and brown each side of the roast.
7. Remove roast from heat and place in a large slow cooker.
8. Spread around the roast:
• 1 large onion , sliced
• 7 sage leaves , fresh
9. Pour over the roast:
• 1 22 fl oz bottle of beer , any kind
10. Cover slow-cooker and cook on high heat for 4 hours.
11. Pull bone off the roast and discard. Cut roast into chunks and cook for an additional 2 hours.
12. Serve roast in chunks or shredded with a fork.