Caribbean Pork Souse

3 pounds pork shoulder or butt
salt and black pepper
2 onions
3 tablespoons vegetable oil
9 cups water
1 bay leaf
4 garlic cloves, minced
2 to 4 serranos, thinly sliced with seeds
6 whole cloves
1/2 cup lemon juice

Preheat oven to 350 degrees F.

Trim meat of excess fat and season all over with salt and pepper. Peel onions, then quarter one and thinly slice the other.

Heat oil in large, heavy dutch oven over high heat. Sear meat until brown all over. Pour in 7 cups water, quartered onion and bay leaf. Bring nearly to boil. Cover and transfer to oven.

Bake until tender, 1-1/2 hours. Remove meat to platter to cool.

Meanwhile prepare seasonings. In large ceramic or glass bowl, place sliced onion, garlic, serranos, cloves, lemon juice, and about 2 teaspoons salt.

Bring 2 cups water to a boil and pour over seasonings. Stir to combine.

Cut meat across grain into thin slices and add to souse mixture. Stir to combine. Cover with plastic wrap and refrigerate 4 hours or as long as a day.

Serve room temperature with rice or bread.