To begin I rubbed the pork in a combination of brown sugar, garlic and crushed pistachios. I let the pork sit with the rub for a couple of hours before placing in the slow cooker. I added sliced red onions, anaheim chiles, and beer to the slow cooker and set to cook on low for 7 hours.
I moved the roast and some of the chiles from the slow cooker to a very hot oven. I blasted the pork roast to crisp up the outside to achieve a texture somewhat similar to carnitas. I reduced the leftover cooking liquid, added apple cider vinegar, garlic, paprika, red pepper flakes, and mustard to create a quick barbecue sauce.
The pork was delicious and luscious, the sauce added a bit of spice and sweetness to really bring out the flavor.