2 tbsp neutral cooking oil, like canola
1.5 lbs pork shoulder
Kosher salt and black pepper
1 medium onion, sliced
4 garlic cloves, minced and divided
2 tbsp tomato paste
12 oz Perrin Black Ale
1/2 cup water
3 sprigs of fresh thyme
1 large or 2 small sourdough boules from Nantucket Baking Company
3 tbsp butter, melted
2 cups cheddar cheese, shredded
3 green onions sliced
1. Heat oven to 350° F. Heat oil in a large Dutch oven or pot over medium-high heat. Season pork with salt and pepper and add to pot. Brown pork on all sides, about 10 minutes. Transfer pork to a plate.
2. Add onions and 2 tbsp of garlic to the pot. Cook, stirring occasionally, until soft, 7-10 minutes. Add tomato paste, stir, and cook for 3-5 minutes. Add Perrin Black Ale, water, and thyme to the pot. Cover, place in oven, and cook until pork is tender, about 2 hours.
3. Remove pot and place on stovetop over medium heat. Carefully remove thyme sprigs and shred pork. Continue to cook until most of the liquid has evaporated, 10-15 minutes.
4. Turn oven up to 400° F. Slice bread on a diagonal into 1-inch cubes being careful not to cut all the way through the bread. Mix remaining garlic into melted butter. Brush all over the bread and into the crevices. Stuff cheese, then pork, then more cheese into the crevices.
5. Wrap loaf in tin foil and bake for 15 minutes. Carefully remove from foil and bake for 5-10 more minutes until the bread is nice and crusty.
6. Top with green onions and serve warm.