For the sauce, set a medium-size pot over medium heat and add a splash of oil.
Fry the onions until they begin to soften.
Add the garlic and fry for another minute until fragrant.
Add the rest of the ingredients and mix well to combine.
Simmer for 5-8 minutes until thickened slightly.
Preheat the oven to 150 ºC.
Heat a Dutch oven over medium-high heat and add a splash of oil.
Season the pork with salt and pepper and sear it off on all sides to caramelise the exterior.
Remove the pork from the pot and coat it in your favourite braai spice.
Add the onions to the pot and fry until they begin to soften.
Deglaze the pot with the beer and add the pork back to the pot.
Brush the pork generously with sauce then pop the lid on and put the pot into the oven.
Cook for 4 hours until the pork is fork-tender.
Remove the lid and re-brush the pork with sauce and cook with the lid off for another 45 minutes.
Remove the pork from the pot and allow to stand for 10 minutes before pulling apart with two forks.
Strain the onions from the braising liquid and add them to the pulled pork.
Stir the sauce into the pork and season with salt and pepper.
Slice the loaf and butter the slices on both sides.
Add a layer of cheese to a slice then a generous amount of pulled pork.
Top with a little more cheese then close the broodjie.
Repeat until all the bread slices are used.
Braai the broodjies in a sandwich grid over medium heat coals until the cheese is melted and the exterior is golden brown.