Trim the meat from excessive fat and rub it with salt and pepper. Don't be shy, it will require some amount. I'll ended up to about twice the amount of salt/pepper as shown in the picture.
Heat up a cast iron pan on the stove. Sear the meat on all sides in butter. When ready put the meat in a Dutch oven, pour over the remaining butter from the pan. the butter will give some additional taste.
Mix together the other pot ingrediens, peel and divide the onion and pour it all into the pot together with the meat.
Bring to the boil and then simmer under a lid for 6-7 hours. Turn the meat every 2 hours. Poke it with a potato pin to feel that the meat is soft and tender.
Take out the pork and let it rest in a large bowl. In the meanwhile make the glaze and brush the meat a couple of times with glaze. Pull the meat apart with a fork in the bowl with the glaze. Let the juices sink in.
Baked onions: Set the oven to 225 C°/435F°. Divide the onions in halves and place on a plate. Salt and pepper. Drizzle over the oil and place in the oven for 15-20 minutes until the onions are soft. Turn them over after half the time. Place the meat on the oven-baked onions.
Place the meat on top of the oven-baked onions. Enjoy!Cuisine - Only food has the answer