Ingredients:

3lbs. Boston butt or shoulder roast
1 bottle dark ale (Fat Tire is good)
3 cups chicken stock
1 med. red onion, chopped
1 1/2 tbsp. garlic, chopped
1 cup cilantro, chopped

Spice Rub:

1 tsp. each garlic powder, cumin, chili powder, black pepper and salt

Directions:

Mix spices together well for dry rub. Rub roast with olive oil and then dry rub with the spice mixture. Refrigerate for at least 3 hours, overnight is even better. In the Crockpot, heat up the ale, chicken stock, cilantro, onion and garlic. Then in a skillet heat up 2 tablespoons of olive oil over high heat. Sear roast on all sides until nicely browned. Transfer roast into the hot liquid in the Crockpot. Cook on high for 5-6 hours. Remove meat from Crockpot and cut into bite size pieces. In a medium skillet heat up 3 tbsp. olive oil. Lightly fry pork pieces until browned. Serve in tacos, burritos, tamales, enchiladas, stuffed inside chile rellenos, or just with some scrambled eggs. Delicious!

Source: Dawn McIntire-Dutra 
See the original recipe here.