Pork shoulder roasted in beer with honey and bacon

Preheat the oven to 160 °C.

Season the meat thoroughly with salt and pepper on both sides. Cut the red onion into wedges about 1 cm thick, and cut the bacon into small cubes or strips.

Heat oil in a pan over high heat and sear the meat quickly on both sides (about 3 minutes per side) until golden brown. Then place the meat in a baking dish. Reduce the heat, add the bacon to the pan, and fry for 1 minute. Add the onion and fry for another 2 minutes, stirring frequently. Finally, spread the onion and bacon mixture evenly over the meat in the baking dish.