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• Preheat oven to 300
• Spread chopped onion over the bottom of a 9 x 14 x 3 inch baking dish. Rub garlic all over pork. Sprinkle everything with salt and pepper and pour beer around the sides of the pork.
• Losely cover pan with foil and bake for 5 hours. Remove and gently lift pork (which will now be falling apart) from the sauce
• Set pork aside in a bowl until cool enough to handle.
• Pour pan juices into a fat separator
• When fat has risen to top, remove and reserve defatted sauce.
• Remove bone and fat from meat and break into large chunks - this will most likely happen as you're removing the fat
• Pour a bit of the pan juices over the meat to moisten
• Place defatted juices into a saucepan and bring to a low boil. Simmer until sauce has reduced by half.
• To reheat meat and serve, return to oven and warm uncovered for 20 minutes or at 375º 30 minutes or until crispy on top. Turn and crisp other side if desired.
• Serve pork with reduced sauce and a salad or over cooked cabbage or rice.
  
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