120 min. total time
Ingredients for 4 portions
| 1.25 | kg | Pork shoulder |
| 150 | g | Lard |
| 3 | tbsp | Salt (level) |
| 5 | pcs | Garlic cloves |
| 1 | tbsp | Cumin (ground) |
| 1 | tbsp | Coriander |
Ingredients for tde side dish
| 10 | pcs | Potatoes (waxy) |
| 0.5 | kg | Sauerkraut |
| 0.5 | tbsp | Clarified butter |
Preparation
- First, rub the garlic into a paste, adding some salt to facilitate crushing in a mortar. Now rub the pork shoulder with garlic paste, cumin, coriander, and 3 tablespoons of salt, then let the meat marinate in a freezer bag for 24-48 hours.
- Preheat the oven to 180°C (top and bottom heat). Place the meat with the rind facing down in a roasting pan and cover it with half of the lard and pour in water until it reaches about 3-4 cm in the roasting pan and place it in the oven. Peel the potatoes.
- After about 40 minutes, turn the meat over and make diamond-shaped cuts about 1 cm apart in the rind. Sprinkle the remaining salt over the pork shoulder and place peeled potatoes in the roasting pan. Bring the water level back up to 3-4 cm. Spread the remaining lard on the top of the meat and continue cooking in the oven.
- In the meantime, heat sauerkraut with clarified butter and two tablespoons of sugar. Optionally, make a roux and add it to the sauerkraut, bring to a boil briefly and let it simmer over low heat. Add some water if necessary.
- After about 1 hour, the roast should be ready and the rind should be crispy. If not, roast the meat (without potatoes) at maximum heat on the top shelf for up to 10 minutes, possibly switching on the grill function, making sure the rind doesn’t burn. Finally, remove the meat from the oven and let it rest for 20-25 minutes, allowing the meat to relax and lose less juice when sliced. Serve with potatoes and sauerkraut.
Nutrition score
552
39,43 g
6,73 g
46,19 g
120 min. total time | 30 min. preparation time | 90 min. cook & rest time
