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1
Slice 2 onions into thin crescents, and fry gently in the oil, preferably in a deep dish which can be transferred to the oven.
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2
Sprinkle the onions with brown sugar and continue cooking over a low flame for about ten minutes.
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3
You could continue to caramelize them, but it only took about ten minutes before I got bored.
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4
Season each side of the pork in preparation for searing.
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5
Turn the flame up to medium and put the pork in the dish, searing each side for two to three minutes.
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6
Add the ketchup and stir it into the onion mixture, being veeeery careful not to burn yourself.
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7
Pour in the beer.
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8
This amount didnt quite cover my pork but I wasnt bothered.
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9
Season with chilli, salt and pepper to taste.
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10
Stir the mixture and put in the oven at 120 degrees F (250 degrees Fahrenheit) for four hours, turning the meat over every hour.
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11
After four hours, shred the meat into roughly bite-sized pieces.
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12
If using desired, slice another onion into thin crescents and add it to the pan now.
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13
Add a little more beer if necessary, and cook at the same temperature for another hour, preparing your side dishes in the meantime.
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14
Serve with mashed potatoes and vegetables.
