Pulled pork with BBQ sauce
Preheat oven to 150C. Place the pork on a chopping board or plate to prepare.
Combine brown sugar, salt, paprika, garlic and onion powders, cumin and black pepper in a bowl. Rub all over the pork.
In a large Dutch oven, heat canola oil over medium-high heat. Add pork and sear on all sides, turning frequently with tongs, until the entire cut is seared (about 5 minutes).
Pour the beer around the pork and cover with lid. Transfer to oven and cook for about 3 hours.
Remove the lid and cook for another hour, or until the pork is very tender and pulls apart easily with a fork. Remove pork from Dutch oven and rest on a clean wooden board.
To make the sauce, leave 1 cup of the pork cooking liquid in the Dutch oven and place it over medium-high heat. Whisk in tomato sauce, vinegar, mustard, brown sugar and Worcestershire sauce (and Sriracha, for added spice). Bring to boil, then reduce heat and simmer about 5 minutes, or until sauce starts to thicken.
To assemble, use a large knife, cut the pork into thick slices. Use two forks to pull the meat in opposite directions to shred pork into long strips. Place the pork in a bowl and toss with enough barbecue sauce to coat.
Add to brioche buns to make sliders or add to a wrap with salad.
Top corn chips with pulled pork, chopped tomatoes and cheese to make nachos.
The pulled pork can also be frozen to use at a later date.