Summary

Ingredients

• 1 kg roast pork (shoulder with rind)
• 2 onions)
• 5 cloves garlic
• pepper
• salt
• some water
• possibly flour or sauce thickener

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Instructions

1. Rub the pork shoulder with salt and pepper and wrap in aluminum foil. Let it steep in the refrigerator for about 1 hour.
2. Put the meat with the quartered onion and the peeled garlic cloves in the Römertopf. Pour in some water. Put in the oven for approx. 2 hours at 200 ° C.
3. The gravy can be thickened with flour or a sauce thickener. This goes well with spaetzle and potato salad.