Pulled Pork

1. Place pork on a rimmed pan or large plate.
2. In a small bowl, stir together brown sugar, chili powder, cumin, salt, onion powder, paprika, and black pepper. Rub spice mixture all over the pork pieces.
3. Place a Dutch oven over medium to medium-high heat. When heated, add butter and oil, and let heat for 30 seconds. Add seasoned pork and sear for a few minutes on all sides, until a nice golden crust forms on each side.

Now follow the directions for the Oven, Instant Pot, or Slow Cooker method:

Oven Method:

1. Preheat oven to 300° F. Pour beer around the pork in the Dutch oven, then add the bay leaves to the beer. Cover and place in the oven to cook for 2 hours.
2. Uncover and check the pork - it should be very tender at this point. Spoon some of the liquid over the top of the pork, cover, and cook for 1 more hour, or until it's absolutely fork-tender and breaks apart easily by simply pressing on it.
3. Remove from the oven and transfer pork to a cutting board or rimmed pan and let pork rest for 15 minutes. Then use 2 forks to shred the pork. Discard any larger pieces of fat. If desired, add shredded pork back into Dutch oven and mix with the juices. Or transfer the pork to a serving dish and drizzle some of the juices over the stop. You can also mix with your favorite barbecue sauce, if desired.

Instant Pot Method:

1. Heat the Instant Pot using the Saute function. Add the oil and butter.
2. When the butter has melted, add the spice rubbed pork in a single layer. Leave enough room between the pork so the pieces sear and don’t steam. You can always sear the pork in batches if needed.
3. Sear the pork for 2-3 minutes per side, or until a brown crust forms. Remove the pork from the Instant Pot and set it aside.
4. Slowly add the beer to the Instant Pot while scraping the bottom with a wooden spoon. Make sure to remove all of the browned bits from the bottom of the pan so you don't get a burn notice from the Instant Pot.
5. Add the pork back to the Instant Pot, making sure it is mostly covered with beer. Add the bay leaves.
6. Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook Manual (on normal pressure) for 1 hour.
7. When the Instant Pot has finished, allow the pressure to release naturally for 15 minutes.
8. Release any remaining pressure by switching the valve to the “venting” position.
9. Remove the pork to a cutting board or rimmed pan and let rest for 15 minutes. Then shred it into your desired size pieces.
10. Either transfer the pork back to the Instant Pot and stir it with the pan juices or transfer the pork to a serving platter and drizzle with the pan juices. Enjoy immediately.

Slow Cooker Method:

1. If your slow cooker has a saute function, turn it to the highest setting and add the vegetable oil and butter. When the butter has melted, sear the pork for 2-3 minutes per side or until a crust forms.
2. If your slow cooker does not have a saute function, add the vegetable oil and butter to a large cast iron skillet set over medium-high heat. When the butter has melted, add the pork in a single layer and sear it for 2-3 minutes per side, or until a brown crust has formed.
3. Transfer the pork to the slow cooker. Add the beer and bay leaves.
4. Set the slow cooker to low for 8 hours.
5. When the pork is fork-tender, transfer it to a large board or rimmed pan and let it rest for 15 minutes. Then shred it to your desired size.
6. Either transfer the pork back to the slow cooker and stir it with the pan juices or transfer the pork to a serving platter and drizzle with the pan juices. Enjoy immediately.