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Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
In a small bowl, combine brown sugar, salt, paprika, garlic powder, cumin, and onion powder; season with black pepper. Rub all over pork. (This can be done the night before.)
In large Dutch oven over medium high heat, heat oil. Working in batches, cook pork until browned on all sides, about 2 minutes per side. (Spices can burn quickly, so don’t let it go for too long!) Pour beer around pork and cover with a lid.
Bake pork until just beginning to turn tender, about 3 hours. Uncover and continue to bake until pork is very tender and easily pulls apart with a fork, 1 to 2 hours more.
Transfer pork to a cutting board, reserving pan drippings in pot, and let rest until ready to use.
Into pan drippings, whisk ketchup, mustard, vinegar, brown sugar, and Worcestershire until combined. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
Shred pork with 2 forks. Add meat to sauce and toss to combine. Serve warm with buns and remaining sauce alongside.