1 4-pound boneless pork butt(trimmed of excess fat and tied)
1cupbeer or chicken broth(preferably a dark beer; optional)
For Serving (Optional)
Wheat or corn tortillas(warmed)
Salsa or pico de gallo
Sliced scallions
Cotija cheese
Cilantro leaves
Lemon or lime wedges
Instructions
In a small food processor, combine the garlic, rosemary, thyme, salt, and pepper. Add the olive oil and brown sugar process until it forms a paste, scraping down the sides. Stir in the Dijon mustard (if you are using coarse mustard, you want to stir it in rather than process it so the mustard seeds stay coarse). Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
Place the pork in the slow cooker, and pour in the beer around the sides (try not to clean off the marinade). Set it for 8 hours on low.
Remove the meat from the slow cooker (it may start to fall apart, which is fine). Let the meat sit for about 15 minutes. When the pork has finished sitting, use two forks or your fingers to pull the pork apart into chunks as small or large as you like.
Sprinkle the pulled pork with a bit of salt before serving. Serve warm. You can serve it as is or serve it with warmed tortillas and whatever topping you like and let everyone assemble tacos.
Notes
If you are using coarse mustard, you want to stir it in rather than process it in the food processor so the mustard seeds stay coarse.
When you pour in the liquid, try to pour it around the sides of the meat so it doesn't wash off the marinade from the pork.
When you remove the tender meat from the slow cooker or crockpot, it may start to fall apart, which is fine. Let the meat sit for about 15 minutes. When the pork has finished sitting, use two forks or your fingers to pull the pork apart into chunks as small or large as you like. You can also slice it, but as the name suggests, it will fall apart!