3 lb (1.4 kg) boneless and rindless pork shoulder

24 cloves garlic, peeled

2 tbsp butter

1 onion, thinly sliced

2 ½ cups (625 ml) veal stock

½ cup (125 ml) maple syrup

1 tsp crushed black peppercorn

With the rack in the middle position, preheat the oven to 325°F (165°C).

In a French or Dutch oven or ovenproof pot over high heat, brown each side of the pork and garlic in the butter. Season with salt. Add the onion and continue cooking for 2 minutes or until it turns golden brown. Add the remaining ingredients. Bring to a boil and cover.

Bake for about 3 hours and 30 minutes or until the meat is fork tender, turning a few times during cooking.

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