1 boneless pork roast, about 4 lbs (2 kg) (shoulder roast)

4 cloves garlic, peeled and quartered

1 tablespoon (15 ml) olive oil

1 tablespoon (15 ml) butter

2 onions, coarsely chopped

2 cloves garlic, finely chopped

2 tablespoons (30 ml) honey

1 cup (250 ml) rosé cider

1 sprig fresh thyme

1 bay leaf

Salt and pepper

With the rack in the middle position, preheat the oven to 150 °C (300 °F).

Make incisions all over the roast and insert the quartered garlic cloves.

In a Dutch oven, heat the oil and butter and brown the roast on all sides. Season with salt and pepper. Remove from the pan and place in a plate.

In the same pan, brown the onion and chopped garlic. Season with salt and pepper.

Add the honey and caramelize. Deglaze with the cider. Add the thyme and bay leaf. Adjust the seasoning. Place the roast back in the pan and cover.

Bake for about 3 hours or until the meat is fork-tender.

Serve right out of the oven with Mashed Potatoes with Apples.

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