Place pork cubes in a resealable plastic bag; add Peruvian Rub and toss to coat. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Brown meat, half at a time, in hot skillet. Transfer meat to a 3-1/2- to 4-quart crockery cooker. Add broth, beer, and brown sugar, stirring to combine. Add sweet potato chunks, carrots, onions, turnip or rutabaga, and celery.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir in hominy, cilantro, and lemon juice. Makes 6 servings.
In a small bowl, combine garlic, ground cumin, salt, dried oregano, ground ginger, cayenne pepper, dried thyme, crushed, and ground allspice.