Begin by heating olive oil in a large skillet over medium-high heat. Sear the trimmed pork loin roast on all sides for 2-4 minutes each, ensuring a light golden crust. Once seared, transfer the roast to a slow cooker.

In the slow cooker, combine the beer, soy sauce, liquid smoke, minced shallots, garlic, and chopped onion. Add the kosher salt, black pepper, and ground cumin. Rotate the pork within the liquid to ensure it is evenly coated with the mixture.

Cover the slow cooker and cook on the low setting for 8-10 hours, or alternatively, on the high setting for 6 hours. The meat should become tender and easy to shred.

Shortly before the pork is ready, preheat the oven to 400°F (200°C). Clean the sweet potatoes under cool running water and pat them dry. Wrap each potato in aluminum foil and bake for 60-75 minutes, or until a fork can easily pierce the flesh without resistance.

Once the cooking time for the pork is complete, carefully drain most of the liquid from the slow cooker, leaving about 1/2 to 1 cup to retain moisture. Using two forks, shred the pork to the desired texture, ensuring it pulls apart effortlessly.

Remove all but 16 ounces of the shredded pork from the slow cooker. Add the barbecue sauce to the remaining meat, stir thoroughly, and allow it to warm through for an additional 5-10 minutes on the low setting.

Prepare the sweet potatoes by slicing a large opening across the tops. Use a fork to gently fluff and loosen the potato flesh, creating a cavity. Fill each potato with 4 ounces of the prepared pulled pork mixture. Serve immediately while hot.