Baked Czech pork shoulder

2.5 kg pork shoulder blade

3 head onions

3 cloves garlic

2 tablespoons butter
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2 tablespoons cumin seeds

2 tablespoons vegetable oil

1 tablespoons mustard

1/2 cup beer

1 tablespoons salt

1 tablespoons starch

2 tsp ground black pepper

Mix vegetable oil with cumin, mustard, passed through a press garlic, pepper and salt, rub the meat on all sides, leave for half an hour for marinating.

Heat the oven to 180 degrees, put on a baking sheet chopped onion, pour beer, put on top of the meat fat side down, cover the top with foil, bake for an hour, then turn the meat, bake for another 2.5 hours.

Put meat on a plate and leave for 20 minutes, then cut into slices a la carte.

Remaining after roasting juice bring to a boil, put in it the butter, melt, enter the starch, dissolved in 1-2 spoons of water, reduce heat, simmer the sauce for another 5-10 minutes until thick.

Served baked Czech pork shoulder with prepared sauce.