5 pounds pork shoulder, cut into 2-inch cubes
4 10-ounce cans diced tomatoes
1/2 cup tomato paste
1 red onion, sliced
2 bottles dark beer
4 cloves garlic
2 tablespoons barbecue seasoning
Salt and pepper to taste

Place all the ingredients into a large, heavy pot and add enough water to cover by one inch. Bring to a boil, then reduce to a low simmer and cook until tender, about six hours. Cool slightly, then shred or pull apart the meat using two forks. Serves 10.