Heat oven to 325ºF.

Season the pork all over with salt and pepper. Heat a Dutch oven over medium heat, add the oil and heat through. Sear the pork on all sides, about 8 minutes total. Add the beer and garlic and bring to a boil, then cover and move to the oven. Braise until the meat is fork tender, about 2½ hours.

Remove the meat from the braising liquid and let cool. Shred the meat and return it to the braising liquid.

Add the orange juice, ketchup, dark brown sugar, Dijon mustard, minced garlic, Worcestershire, vinegar, chili powder and liquid smoke to a small saucepan. Simmer over medium-low heat until the sauce has thickened. It should coat the back of a spoon. Remove from heat and let cool.

In a large sauté pan over medium heat, heat enough vegetable oil to fill about an inch up the pan. Heat the oil to 350°F. Add the milk to a medium mixing bowl and whisk together the flour, salt and pepper in another medium bowl.

Dip a handful of the onions into the milk then toss them in the flour mixture to coat. Add to the hot oil and fry until golden brown all over. Remove to a paper towel-lined plate to drain.

Heat oven to 400ºF. Line a baking sheet with aluminum foil and arrange the bacon in an even single layer. Bake until crispy, about 16 minutes. Use tongs to move the bacon to a paper towel-lined plate to drain.

Heat oven to broil. Add the buns, cut side up on a baking sheet. Broil until toasted. Add a slice of cheese to the bottom half of each bun and continue to broil until melted.

Top each with some of the shredded pork and drizzle with the orange BBQ sauce. Add slices of bacon and onion rings over the top. Close the sandwiches and serve.