"My husband gave me this recipes from the Samual Adams website for a superbowl party... He said "we might as well eat our beer while we are drinking it..." I said what ever makes you happy dear and I quietly laughed to myself."
In large pan soak beans over night in cold water (if you are using caned beans skip this step). Drain the beans and cover with fresh water (if using caned beans rinse beans with cold water before adding the fresh) add 1 bottle of the lager and salt. Bring beans to boil, then simmer slowly for 1 hour or until the beans are tender (caned beans don't take the full hour, 30 minutes is good to inguse the Sam Adams into them).
Place the beans in a large, oven proof pan or Dutch oven along with the liquid they simmered in. (You can also place in a large crock-pot.)
In a small fry pan, heat the oil on medium heat and add the onions. cook until they are a deep golden caramel color then add to the beans.
Mix in the remaining ingredients, except the pork, into the beans. The pork shank should be pressed down into the beans. (If you opt for bacon cut the bacon into smaller stips, it helps to reduce strings in the beans.)
Place the pan, uncovered, in a preheated 300 degree oven to bake for 3 hours. Add the additional bottle of Sam Adams plus enough water to cover the beans, season as needed. (If using a crock-pot cook on high for 4 hours, with the lid and add the second bottle.)
Allow beans to continue cooking, uncovered, with out adding additional liquid unil they are browned on top and have cooked to the desired consistency, aproximately 3 hours. (In the crock-pot cook another 4 hours on high with the lid. They will still brown on top and get thick covered.)
When cooked, serve as is or shred the meat from the pork shank and stir into the beans. (The bacon will naturally break down if you use slices.)