1 pork butt or shoulder roast
recipe dry rub
1 bottle beer
In the evening, pat the rub into the roast and cover in plastic wrap.
The next morning put it in the crockpot, fat side up. Add a bottle of beer (I used a stout).
Cook on low for 9-10 hours. It’s done when it pulls apart easily.
Shred with two forks, mix with BBQ sauce. I like the vinegar-based Lexington-style: Mix 1/2 c malt vinegar with a half teaspoon each salt & pepper, a quarter teaspoon red pepper flakes, a teaspoon of brown sugar, and a squirt of ketchup.