Ingredients

• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1/2 tsp ground black pepper
• 1/4 cup packed light brown sugar
• 10 onion buns
• 10 slice s smoked Gouda cheese (optional)
• 12 ounce s lager beer
• 2 clove s garlic, minced
• 2 cup s barbecue sauce
• 2 medium yellow onions, thinly sliced
• 4 tsp chili powder
• 6 pound bone-in pork shoulder picnic roast, fat trimmed, cito into 1-inch pieces

Directions

1 In small bowl, combine garlic, brown sugar, chili powder, coriander, cayenne pepper and black pepper. Place pork and seasonings into slow-cooker bowl; stir to mix well. Add onions and pour in beer, making sure onions are submerged in liquid. Cover and cook on high 7 to 8 hours or until pork shreds easily.

2. Transfer pork to large bowl. With slotted spoon, remove onions to bowl with pork. With 2 forks, shred pork. Remove and discard all but 1/2 cup liquid remaining in slow-cooker bowl. Return pork and onions to slow cooker; stir in barbecue sauce. Cover and cook on high 30 minutes. Serve on onion buns with cheese, if desired. For variety, top pork with a vinegar-based coleslaw.