Wash, trim and cut pork into smaller pieces, add all seasonings, mix together and set aside.
In a hot pot, add oil and brown sugar, when sugar begins to caramelise add the mirepoix, pork bone and seasoning, stir well and add water and Guinness. Let simmer for about 5 mins.
Pour the simmering liquid to the pork, cover with foil and place in the oven at 375 for 3 hours.
Remove from the oven, uncover and separate the meat from the liquid, pour the liquid in a pot and simmer until reduced by half.
Once the pork has cooled, shred the pork and add the reduced Guinness reduction.
2 ½ cup flour
½ cup water
½ cup Guinness
¼ cup sugar
½ tbsp salt
1 ½ tbsp yeast
2 tbsp butter
2 tbsp flax seed
In a bowl dissolve sugar in the water and add the yeast and mix until incorporated.
In a separate larger bowl, add the half flour, salt, allspice, nutmeg, flax seed and mix together and make a well in the centre.
Pour the wet ingredients into the well and mix together, you can use a mixer or you can mix by hand , add the remaining flour as you mix to get the consistency you want, the dough should be soft and springy.
Place in a greased bowl and set aside to rise until doubled in size.
When fully risen, turn out dough onto greased work surface, cut, portion and roll into buns and place on a greased baking tray to proof again before baking.
Once risen bake at 350 for about 15 to 20 mins or until brown.