Fondant Pork Palette with Spices & Caramelized Onions

Ingredients :
1.5 kg of pork shoulder
4 red onions
4 cloves of crushed garlic
2 tablespoons of honey
1 teaspoon of mustard seeds
1 teaspoon of cumin
1 teaspoon black peppercorns
1 sprig of thyme
3 tablespoons of olive oil
Salt
Preparation :

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Preparation :
Heat the oven to 160°C.
Place the palette in a casserole dish with the olive oil, then add the onions and garlic.
Add the honey, spices, and thyme, salt and mix well.
Cover and bake for 3h30, basting occasionally with the juice.

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