Set your oven to broil. Rub the pork roast all over with the oil and season with salt and all of the seasonings except the thyme. Place the pork in the oven no further than 5 inches away. Broil the pork on all sides until the meat is nicely browned.

Lower your oven to 330 degrees.

Place the pork in the vessel that you are braising in. Add the onion, thyme and beer. Cover with aluminum foil or a heavy lid and braise for about 2.5 hours or until a fork and penetrate the meat with ease.

While the boar is cooking, start on your beans.

Drain and rinse the soaked beans and then set aside

Set the pot you are using to cook the beans over medium heat. Add the bacon and cook for 3 minutes or until some fat has rendered. Add the onions, garlic and jalapeno and cook for 8 minutes more, while stirring every minute or so.

Add the beans and 7 cups of water to the pot. You want the beans covered by around 2 inches of water. Bring the beans to a simmer over medium high heat. Lower the heat to achieve a subtle simmer, partially cover the pot with a lid and cook for about 2.5 to 3 hours or until tender. Once the beans are tender add the tomatoes, cilantro and then season to taste with salt and pepper. The beans can be make up to 3 days prior to serving.

You can mix all of the ingredients together in a bowl with a whisk or fork, or you can pulse together in a food processor (do not puree the sauce). The sauce will keep in the refrigerator tightly covered for 1 week.