TRESAL fine salt
1 pork shoulder
1 garlic head
Red, green and pink peppercorns
Crush the peppercorns by using a mortar and pestle. Coat the pork shoulder with the crushed peppercorns and add Tresal salt. Sear the whole piece in a hot pan with oil until golden brown. Remove and place on a tray together with the carrots, garlic and onions cut in irregular shapes. Bake in a pre-heated oven for 30 minutes (180° C). Remove and fillet the meat. Serve with the vegetables.