Ingredients
- 2 lb. boneless pork shoulder (Boston butt)
- 2 teaspoons kosher salt, plus more
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 2 12-oz. cans light or dark beer
- 1 cup milk
- 1 1/4-oz. envelope active dry yeast (about 2 1/2 tsp.)
- 1 tablespoon light brown sugar
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 /4 cup unsalted butter, room temperature
- Nonstick cooking oil spray
- 3 tablespoons baking soda
- 1 large egg, beaten to blend
- Flaky sea salt (such as Maldon)
- Dijon mustard, cornichons, and cold beer (for serving)
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