Heat the oil in a large skillet over medium high heat, and sear the pork shoulder on all sides. All sides should have a nice gold sear. (If you are in a hurry, you can skip this step, but it does add nice flavor to the pork if you can manage it).
Mix the sugar and spices with the barbeque sauce in the pot of the slow cooker, and place the pork shoulder on top. Spoon the sauce over the pork, and then pour in the bottle of stout. Cover and cook on low for 8 hours or on high for 5 hours.
Once done, remove the pork shoulder and shred it to little pieces (I love to use these Bear Paws!). Discard the bone and any gristle or fatty pieces that do not break apart. Add the shredded pork back to the juices of the slow cooker and heat on high for an additional 10-15 minutes. Remove the coated meat to a serving dish with a slotted spoon, leaving the juices behind.
Serve the pork over split biscuits, with cheese, extra barbeque sauce, and other toppings if you desire. You will absolutely feel the comfort of this delicious meal.
Homemade Barbeque Sauce: I had no idea making your own barbeque sauce was so easy! For this recipe, I used a sauce based on this homemade barbeque sauce recipe from Half Baked Harvest. Feel free to use your favorite homemade or store bought sauce for this recipe.
Making Ahead: Slow Cooker Pulled Pork can be portioned out and frozen for future meals. Spoon two to four portions into individual freezer-safe quarter gallon Ziploc bags, label, and store flat in the freezer. Pulled pork will keep this way 2-3 months.