Herbed Pork Shoulder

Name: Herbed Pork Shoulder
Yield: 10
Ingredients: 1 pork shoulder, with bone, small (3.2 kg); 2 1/2 tablespoons of salt; 2 large onions, cut into rings; 5 whole cloves of garlic; 5 sprigs of rosemary; 1 1/2 tablespoons of grated ginger; 1 tablespoon of coriander seeds broken coarsely; 1 tablespoon of sweetgrass seed; 3 liters of water; 1/2 cup of cold butter, cut into small pieces; Lime and rosemary for garnish; Cooked onion and potato, in chunks, to serve alongside

1
1 pork shoulder, with bone, small (3.2 kg)
2
2 1/2 tablespoons of salt
3
2 large onions, cut into rings
4
5 whole cloves of garlic
5
5 sprigs of rosemary
6
1 1/2 tablespoons of grated ginger
7
1 tablespoon of coriander seeds broken coarsely
8
1 tablespoon of sweetgrass seed
9
3 liters of water
10
1/2 cup of cold butter, cut into small pieces
11
Lime and rosemary for garnish
12
Cooked onion and potato, in chunks, to serve alongside

Ingredients

1
1 pork shoulder, with bone, small (3.2 kg)
2
2 1/2 tablespoons of salt
3
2 large onions, cut into rings
4
5 whole cloves of garlic
5
5 sprigs of rosemary
6
1 1/2 tablespoons of grated ginger
7
1 tablespoon of coriander seeds broken coarsely
8
1 tablespoon of sweetgrass seed
9
3 liters of water
10
1/2 cup of cold butter, cut into small pieces
11
Lime and rosemary for garnish
12
Cooked onion and potato, in chunks, to serve alongside

Directions

1
In a large pot, bring all the ingredients together except for the butter over medium heat
2
Cover and cook, turning the pork shoulder occasionally, for 2 hours and 30 minutes or until tender
3
Place the meat, with the braising liquid, in a baking dish, cover with the butter, and bake in a preheated oven at high heat for 50 minutes or until browned, basting with the braising liquid
4
Garnish with lime and rosemary and serve with cooked onion and potato

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