For the pickled onions: Place vinegars, sugar, salt, pepper and 2 cups water in a medium pot. Bring to boil, then add onions. Cook until onions are translucent, about 5 minutes. Remove from heat. Let cool. Store in an airtight container in the refrigerator.
For the pork: Preheat the oven to 400 degrees F.
Place your favorite dry rub into a bowl. Coat all sides of each piece of the pork and place in a medium deep roasting pan. (This can also be done in a slow cooker and cooked on high.)
Add onions and beer to the pan. Cover with foil and bake until pork pulls apart easily with a fork, 2 to 3 hours.
Remove from the oven. Drain out liquid and let cool, then shred meat with your fingers. (You don't have to shred completely; you can leave some larger chunks for texture.)
In a large saute pan add pork and the desired amount of BBQ sauce. Cook, stirring frequently, until hot. Toast hamburger buns. Add pork to the bun bottoms. Add iceberg and desired amount of pickled onions to the bun tops. Serve and enjoy!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Russian River Pub, Forestville, CA