Addie
Chef Extraordinaire
I just realized, Munky, that you might have wanted to know what to do with the cooked meat:
What I do is slice off the "face" (the part not covered in skin/fat), and make some gravy with the drippings. I then cook the slices in the gravy for a nice main dish.
The rest, I separate the meat into hunks for the freezer which I use up in various dishes such as shredded pork BBQ, cut into small dice for fried rice (marinated in pineapple, ginger and soy), stew, etc.
If you don't care to use beer, water works fine. I don't add salt, but often use thyme. It makes a great gravy when braised this way.
I don't braise in apple juice any more because it ruins the drippings for gravy IMO.
You can also use beef or chicken stock or broth. You can treat it as you woud a beef roast. ZH gave you the simplest way to cook it. You can't fail. And it is delicious. Any left over gravy is great for open faced sandwiches also.