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Ingredients

1 pork butt (also known as pork shoulder)

3-4 onions

2-3 cloves garlic

3 tbsp smoked paprika

2 tbsp brown sugar

Pinch of salt

Pinch of pepper

Fresh thyme

300g plain mayonnaise

1 tbsp honey

2-3 tbsp smoked chipotle paste or smoked paprika

1 tbsp wholegrain mustard

Method
In a mixing bowl, crush garlic, add paprika, brown sugar, salt & pepper (to taste). Form this into a paste by pouring olive oil into the mixture slowly as you stir. Add fresh thyme (retain the stalks).

Pour marinade over pork and massage it into the entire pork butt. Drizzle olive oil over top of marinaded pork butt to keep moist. Place in fridge 3 days prior to cooking for best tasting meat.
Preheat oven to 140°C.

Cut onions into quarters (leave roots on) and sit in bottom of pan. Add fresh thyme stalks on top of onions. Place pork on tray and put in oven for 5 1⁄2 to 6 hours.

Once pork is cooked, remove from tray, lightly cover with foil and let rest for half hour. Remove pork from bone in chunks using fork, place in bowl and serve with sides.

Add several tbsp mayonnaise to dish or small bowl. Add salt & pepper to taste. Add touch of honey, chipotle paste and seeded mustard. Stir & refrigerate, and serve with pork.