1 medium pork shoulder (3.5 kg)
1 handful of fresh parsley
1 handful of fresh thyme
1 handful of fresh rosemary
1 liter of white wine
2 tablespoons of a mixture of black, white, and red peppercorns
6 cloves of garlic (2 without skin and 4 with skin)
2 kg of unpeeled small potatoes
Olive oil, salt, and black pepper
1 medium pork shoulder (3.5 kg)
1 handful of fresh parsley
1 handful of fresh thyme
1 handful of fresh rosemary
1 liter of white wine
2 tablespoons of a mixture of black, white, and red peppercorns
6 cloves of garlic (2 without skin and 4 with skin)
2 kg of unpeeled small potatoes
Olive oil, salt, and black pepper
In the evening, brush an oven-safe dish with olive oil
Mash the peppercorns in a mortar with 2 cloves of garlic and 1 tablespoon of salt
Spread it over the pork shoulder
Open up the herb bunches to separate the stems
Holding the pork shoulder by the bone, line it with a layer of herbs and secure it with kitchen twine
Place the meat and remaining garlic in the dish, brush with olive oil and white wine, cover with aluminum foil and refrigerate for at least 6 hours
After that, preheat the oven to 200°C
Bake the pork shoulder for 3 hours
Next, arrange the potatoes around it, sprinkle with salt and mix them into the juices in the dish
Return it to the oven for an additional 45 minutes, until the meat is tender and the potatoes are golden
Transfer the pork to a serving platter and attend to the sauce: scoop off any excess fat from the dish, stir in any stuck-on bits with a wooden spoon, and strain the liquid through a fine-mesh sieve
Pour this liquid into a pot and simmer
If needed, adjust the acidity with vinegar.
