Summary

Ingredients

• 1 kg pork shoulder, with rind
• Clove
• salt and pepper
• leaves Bay
• marjoram
• Caraway seed
• 1 bunch soup greens
• 2 cloves garlic)
• 400 g bone, for the ood taste the sauce
• 800 ml vegetable stock
• 2 onions)

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Instructions

1. Cut the rind in a cross shape. Season the meat. Chop the vegetables, garlic and onions into small pieces.
2. Preheat the oven to 220 degrees.
3. Place the meat in the roaster with the rind facing up. Add vegetables, garlic, onions and bones and fry for 15 minutes. Then pour in the stock, turn back to 180 degrees, fry for another 2 hours. Switch the oven to 250 degrees for the last 15 minutes and brush the crust with salt water so that it becomes crispy.