Slow cooked pork shoulder

Slow cooked pork shoulder
  • 60 Dekagram (dkg) whole pork shoulder
  • 10 Piece garlic cloves,
  • 2 Table spoon (tbsp) thyme
  • 1 Decilitre (dl) whyte vine, dry
  • 1 Piece fresh sage leaves
  • 1 Table spoon (tbsp) salt
  • 1 Tea spoon (tsp) black pepper grounded
  • 1 Piece medium onion

season: Whenever

occasion: 4Family

origin: Traditional (National&Religious)



Slow cooking seems to be difficult however the most simple cooking technique because you need to throw the ingredients into a crock pot or heat-resistent glass pot and cook it slowly on reduced heat. Roughly chop the onion, season the pork shoulder and put into the pot, add whole garlic cloves, chopped thyme and sage leaves. Sprinkle with 1 dl water and 1 dl wine, cover it and cook in the oven for 180 minutes. Than remove the cover turn on the heat and toast for 30 minutes on 180 C degree. Serve with potato, beetroot and fresh bread.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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