Start by gathering all your ingredients. It’s essential to have everything ready before you dive into the cooking process. Trust me; this will save you time and stress!

Rinse the pork shoulder under cold water and pat it dry with paper towels. This helps it sear better. Then, cut it into roughly large chunks. This is not an exact science—just make sure they are somewhat uniform.

In a shallow bowl, combine the salt, pepper, cumin, smoked paprika, chili powder, and cinnamon. Rub this spice mix generously over the pork chunks. Don’t be shy here; you want every piece to be coated with that delicious goodness.

If you have a few extra minutes, consider sautéing the pork in a skillet until browned on all sides. This step enhances the flavors but isn't mandatory. Up to you!

Place the seasoned pork into your crockpot. Pour in the fire-roasted salsa, lime juice, orange juice, minced garlic, chipotle-hot sauce, brown sugar, and oregano over the top. Trust the process; it’ll come together beautifully!

Finally, pour in the beer. This ingredient brings so much flavor and helps tenderize the pork as it cooks.

Put the lid on your crockpot and cook on low for about 8 hours or on high for 4-5 hours. The pork should be incredibly tender by the end.

Once cooking is done, shred the pork using two forks. Place the shredded pork on a baking sheet, spreading it out evenly. You can drizzle with the cooking juices and broil it for 5-10 minutes if you like those crispy bits.