Preheat oven to 275.
2-3 pounds trimmed pork shoulder go into a pot with the juice + rind of an orange, half an onion, 1 can of lightly flavored beer and an equal quantity chicken stock or water, half a bottle of barbecue sauce, and squirts of yellow mustard and worcestershire sauce.
Cook til fork tender, approx 90 minutes per pound but may take longer.
remove pork from liquid, cool slightly, fork-shred (discarding any gristle) and season.
Dress with barbecue sauce before use, or forgo for a squeeze of lime. Can serve room temperature, or warm it in a pan and squeeze sauce etc. over.
Goes great with pickled jalapenos in lots of forms (sandwich, taco, etc). Also: american or cotija cheese.