Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon onion powder
  • 1 tablespoon dried minced onion
  • 1 teaspoon lemon pepper
  • 1 teaspoon black pepper
  • 1 teaspoon garlic salt
  • One 7-pound bone-in pork shoulder roast
  • 2 tablespoons jarred chicken soup base
  • such as Better than Bouillon
  • 3 cups finely chopped yellow or white onions
  • One 12-ounce can beer

Instruction

  • Stir together the onion powder, dried onion, lemon pepper, black pepper and garlic salt in a small bowl, then set aside
  • Pat the pork dry with paper towels
  • Heat a large skillet over medium-high
  • Add the pork to the skillet, fat-side down, and cook 10 to 12 minutes, turning to brown all sides
  • Transfer the pork to a 6-quart slow cooker, fat-side up, and rub the chicken soup base all over it
  • Rub the spice mixture all over the pork, then add the onions and beer to the pot
  • Cover and cook on Low until tender, about 8 hours
  • Transfer the pork from the slow cooker to a cutting board and let it cool for 15 minutes before removing the bone and dividing the meat into large portions
  • Cool the cooking liquid about 15 minutes, then skim the fat from the top
  • Refrigerate leftovers in an airtight container with some of the cooking liquid to keep it juicy
  • You can also freeze portions of the pork up to 1 month