- For pulled pork, rub seasoning all around butt and place in 4-to 5 quart slow cooker. Pour beer and liquid smoke around sides. Cover and cook on Low 8-to 10 hours. Remove and pull apart.
- For BBQ Sauce, mix together dry ingredients. Stir in molasses, mustard and smoke; mix well. Add beer. Bring to a boil over medium-high heat. Reduce heat and simmer 45 minutes to desired thickness. Set aside.
- For burgers, gently combine pork, beef, beer, and seasoning and for into 6 burgers. Grill over medium, 5 minutes per side - until internal temperature reaches 155°F. Top each burger with slice of pepper-jack cheese. Melt and remove from grill.
- To assemble, pile a hefty bed of pulled pork on a toasted onion bun. Drizzle a small amount of BBQ sauce and place burger on top. Serve with additional BBQ sauce and French's Fried Onions.