Pork and eggplant

I started with the end of a pork shoulder (I had to cut it off because the whole thing didn't fit in the crock pot on Sunday), cut it into one-inch cubes, and started them cooking in butter over medium heat. After about 10 minutes, I added an onion, five cloves of garlic, and an eggplant. I cooked for a few more minutes. Then I added some liquid (12 ounces of light beer), turned the heat up, and cooked for 10 minutes. The liquid reduced down to a caramel-colored sauce and I served it on left-over hot dog buns to the 12-year-old. He loves it.