Blend all the ingredients except the potatoes with a little broth and dark beer. Pour this mixture over the pork shoulder with the skin side down. Cover with aluminum foil and bake in a very low oven for at least 4 hours.

Meanwhile, boil the well-washed potatoes (with skin on) for 10 minutes to blanch them. Cut into cubes about 3/4 inch (2 cm) on each side, or to your liking.

After about 4 hours, remove the pork from the oven. Pour more of the blended mixture over it. Flip the pork so the skin is facing up. Make small cuts in the skin and insert garlic cloves or other ingredients you like. Brush with more of the blended mixture and spread barbecue sauce over the entire skin. Return to the oven along with the boiled potatoes. Remove the foil so the skin can brown and the potatoes can roast. Raise the oven temperature slightly.

Serve each plate with a slice of pork, crispy potatoes, a spoonful of the pan juices, and, if you like, a little extra barbecue sauce and finely chopped green onions on top.

Enjoy this delicious and unique dish! It doesn’t require much work, just patience. Good luck, and I look forward to your feedback!