Pork Shoulder Roast

The original recipe is here . I changed it a bit. 
I used
  • 2 lbs pork shoulder with bone in, in 1 piece
  • 2 big onions, coarsly chopped
  • 1.5 tsp of ground piment
  • 14 cloves 
  • 10 bay leaves
  • 1 cup lager or pilsner beer
  • 35 black pepper corns, lightly crushed
  • 2 tbsp margerine
  • 2 clove of garlic, cut in half
  • 1 cup of buttermilk
  • water
Wash the meat and pad dry slightly. Generously salt and pepper from all sides and set aside.
In a Dutch Oven melt the margarine, add the onions and let them get translucent. Move the onions to the side and add the meat. Sear from all sides.
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Deglaze with the beer and let it cook for a few minutes. Turn on the oven to 350F. Add 1 cup of water and all the spices to the DO, cover and let it simmer. When the oven is on temperature, uncover the DO, add some more water and put it uncovered into the oven. Let it roast for 1.5h with convection on. Check every 15-20 minutes to make sure that there is enough liquid in the pot. Pour some of the liquid over the meat to keep it moist. Add water if it is not enough. At all times it should be a little less then 1". 
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Turn the oven off, when done. Remove the meat from the pot. Use a wooden spoon and some of the liquid to get the brown ring from DO. This s where a lot of flavor is. It makes the sauce even better.
Bring the sauce to a boil for 2 minutes, then strain it into a new pot.
Add the buttermild and ticken the sauce.
Serve with 2 sides. I opted for polenta and green peas.
-Mahlzeit-
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