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1
Preheat oven to 325u00b0F with rack in middle.
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2
Cut 8 deep slits randomly over top and sides of pork with a paring knife. Sprinkle a little thyme and a little pepper into slits, then insert a slice of garlic and a bay leaf into each.
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3
Sprinkle any remaining thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper over pork, then put in pot. Scatter onions and any leftover garlic around meat.
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4
Add wine and bring to a boil. Cover with a sheet of parchment paper, then lid, and braise in oven until meat is very tender, 4 to 5 hours.
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5
Cool, partially covered, about 30 minutes, then transfer meat to a platter and cool completely. Strain braising liquid through a sieve into a bowl and reserve onions. Skim off fat from braising liquid. If you have more than 2 cups liquid, simmer gently in pot until reduced. If less, add chicken broth or water.
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6
Once pork is cool, discard bay leaves. If pork has skin, peel off and reserve. Trim excess fat from pork and remove meat from bone. Cut into 1/2-inch pieces and return to pot, then add onions.
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7
Bring braising liquid to a simmer in a small saucepan and keep hot, covered.
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8
Heat butter in a 12-inch heavy skillet until foaming, then stir in flour and cook over medium-high heat, stirring constantly, until light to medium brown, about 2 minutes.
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9
Remove from heat and slowly whisk in hot braising liquid, then bring to a simmer, whisking, and simmer, skimming foam, 3 minutes. Season with salt and pepper. Reheat meat and onions in enough sauce to coat (about 1 cup) over low heat (hash should not be soupy). Serve remaining sauce on the side.
