Yes let’s eat this right now.
Pork shoulder brined in sugar and salt water overnight. Drained and dusted with cracked pepper, oregano, cumin, garlic powder and sea salt. Into a covered dutch oven with a good pour of chicken stock and one can plus one teaspoon beer. A couple bay leaves and a few shakes liquid smoke. Slow and low — 225º for several hours. Pull apart with a couple forks, let it all soak in the braising liquid a while. On stovetop, cook off most of the excess liquid before service.