Cut pork shoulder into 1 inch cubes. Mixed with one and a half teaspoons of salt and half a teaspoon of pepper and 1 tablespoon of oil.

Add 1 tablespoon of oil to a pot and heat

Add the sliced onions and crushed garlic, cover with lid to cook onions through and brown

Once onions are browned, add the pork to the pot and close lid

Every 2 to 3 minutes, mix the meat and onions, until meat is slightly cooked on the outside.

Turn the heat to low and allow the pork to tenderize slowly, which can take 30 to 45 minutes.

Check the pork every 10 minutes and mix.

When there meat is tender, add the water and all the spices, mix and bring to a boil on high. Boil on low for 5-7 minutes and allow the flavors to cook together. 

Add the sliced carrots into the water and meat. Cook through for 5 minutes or so. 

While the carrots are cooking, prepare the ragu. 

• Melt the butter in the microwave or stove top in a pot. 

• Add the flour and mix together until there is not longer any dry flour seen. 

• Add the water and use a mini mini whisk or fork to combine together. 

Slowly add the ragu into the pot with meat and carrots. Mix while adding the ragu to prevent any clumping. 

Boil the stew for a few minutes to thicken the sauce. 

Serve over mashed potatoes, noodles or rice.