Mix all the spices in a bowl for the spice rub with a fork. These are the approximate increments I used.
Generously rub the pork shoulder with the spice rub. Ideally, do this overnight to let the flavors penetrate the meat. I didn’t plan ahead and did this day of. The flavors were still sensational.
Whether you let the spice rub sit over night in the fridge or for 15 minutes, let the pork get closer to room temp before searing.
Heat dutch oven on medium-low heat for 5 minutes. Add olive oil in dutch oven.
Add 1/8 tsp chile de arbol peppers to the oil (15-20 seconds).
Add onions to dutch oven. Cook for 3-4 minutes.
Add chopped chipotle peppers and adobo sauce. Stir.
Add spice-rubbed pork shoulder to dutch oven.
Sear on all 4-6 sides.
Pour in beer, scraping up fawn on the bottom of the pot. Add water.
Bring to a simmer, cover and place into 325 degree oven for 3-4 hours. The meat will get to the desired temperature in this span of time, so you are really looking for the meat to be fall apart tender.
Let the meat rest for 10-20 minutes. Then, with two forks, start pulling apart the meat. Pork shoulder is fatty. Most of the fat will have melted away. Discard the remaining fatty chunks.