4 lb Bone-In Pork Shoulder
 5 oz Panchetta, Chopped
 1 large Yellow Onion Chopped
 3 Tablespoons Olive Oil
 6 Garlic Cloves, peeled smashed and chopped
 4 sprigs of Thyme
 1 bay Leaf
 1 12oz bottle of Belgium Style Beer. I used La Fin du Monde by Unibroue.
 Chicken Stock
 Kosher Salt and Fresh Ground Pepper
 
 Pour Beer in crock pot and add herbs to beer.  Cook Panchetta in a large pan with a tablespoon of Olive oil until crisp.  Remove Panchetta from pan and add more oil and the chopped onion, cook until soft.  Put Panchetta and onion in the crock pot with the beer.  Add more oil to the pan, Brown all sides of the Pork Shoulder then place in the crock pot.  Add chicken stock to the crock pot until the meat is almost covered.  Cook on low for 8 hours.  I like to remove some of the broth and make gravy out of it on the stove top.  Serve over egg noodles or mashed potatoes.