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Preheat the oven to 350°F.
Pat the pork shoulder dry with paper towels and brush all sides with mustard.
In a small bowl, mix the smoked paprika, garlic powder, onion powder, 1 teaspoon of salt, black pepper, red pepper flakes, thyme, and cumin.
Sprinkle the spice mix evenly over the pork and pat it in so it adheres well.
Place the pork in a roasting pan or deep baking dish. Pour the beer around the meat. Tent with foil, making sure the foil doesn’t touch the pork.
Pour the beer around the shoulder.
Bake for 3 ½ to 4 hours, or until the internal temperature of the pork reaches 203°F. Remove the foil during the last 30 minutes to allow the meat to brown.
Let the pork rest for 30 minutes. Transfer it to a sheet tray and shred using two forks, discarding any remaining large pieces of fat, if desired.
Sprinkle the shredded pork with the remaining teaspoon of salt and toss to combine. Serve immediately with your favorite BBQ sauce.