1 boneless pork roast, from the leg or shoulder, about 4 lbs (1.8 kg)

2 tablespoons (30 ml) olive oil

8 medium-sized onions, thinly sliced

1/4 cup (60 ml) butter

1 bottle 3 cups (750 ml) strong beer (La Maudite, Fringante ...)

Salt and pepper

With the rack in the middle position, preheat the oven to 170 °C (325 °F).

In an ovenproof pan, brown the roast on all sides in the oil. Season with salt and pepper. Set aside on a plate.

In the same pan, gently brown the onions in the butter until well caramelized. Season with salt and pepper. Add the beer and place the roast back into the pan. Bring to a boil. Cover and bake for about 3 hours and 30 minutes or until the meat is fork-tender. Turn meat several times during cooking.

Break the meat up into pieces and serve with green vegetables or carrots. You can add some thin carrots about 1 hour and 30 minutes before the end of cooking.

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