You can cook the pork tips in the slow cooker a day ahead of time. Refrigerate overnight, then bring the meat back to room temperature just before grilling.
3 pounds pork shoulder (also called pork butt or Boston butt) cut into 2”-3” cubes
1 tablespoon smoked paprika
1 tablespoon brown sugar
1 tablespoon kosher salt
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon Colman’s mustard powder
Pinch cayenne powder (add more if you like it spicy!)
1 teaspoon chili powder
1 ½ teaspoons black pepper
1 star anise
¾ cup Guinness ale
Oil for grilling
Place cubes of pork into a gallon-size zipper seal bag. Set aside.
In a small bowl, mix together rub ingredients. Sprinkle rub mixture into the plastic bag with the pork, seal the bag and then massage the rub into the pork to evenly coat.
Place the spice-coated pork in a slow cooker along with star anise and the Guinness ale. Cover and cook on low for eight hours or until pork tips are tender.
Just before serving, preheat outdoor grill to high heat.
Remove pork to a platter and discard liquid in slow cooker. Brush pork pieces with the prepared Guinness Barbecue Sauce.
Brush preheated grill with oil, then briefly cook pork on both sides to lightly char.
Serve immediately with additional Guinness Barbecue Sauce.