The night before, combine the dry ingredients and give your pork shoulder a nice rub down. Place in the slow cooker pan with no liquid, cover and refrigerate overnight. In the morning, Set up your slow cooker, pour in the beer and place on low for 8 hours.
After it has cooked for 8 hours, drain the liquid out of the slow cooker, reserving 1/2 a cup. Shred your pork, you should be able to do this without any effort. Slowly pour back the reserved liquid, a little at a time. Do not pour it all in, this is to bring moisture back into the pork so us your judgement. You do not want it soaked. Add BBQ sauce to taste and put back on low for 30 minutes. Serve on Texas Toast instead of plain bread! You can add a slice of cheese or coleslaw if you choose.