Slow-cooked pork shoulder with organic herb mix

Ingredients

• 1,200 kg varkensschouder zonder been
• 2 el varkensvlees kruiden
• 2 el olijfolie
• 1 el appelazijn
• 4 teentjes knoflook fijngehakt
• 200 ml groentenbouillon zonder zout
• zeezout

Cook Time

1. 1
   Mix the herb blend with the olive oil, apple vinegar and garlic into a paste. Add salt to taste.
2. 2
   Rub the pork shoulder all around with the herb paste. Cover and let marinate for at least 4 hours in the refrigerator, preferably overnight.
3. 3
   Remove the meat from the refrigerator half an hour before cooking so it can reach room temperature.
4. 4
   Preheat the oven to 160 °C.
5. 5
   Heat a roasting pan over high heat without fat. Sear the shoulder all around until a brown crust forms, approximately 2 to 3 minutes per side.
6. 6
   Place the shoulder in an oven dish, pour the broth alongside and cover with aluminium foil.
7. 7
   Cook for 3 hours in the oven at 160 °C. Remove the foil during the last 20 minutes for a crispy exterior.
8. 8
   Let the meat rest for 10 minutes under loosely placed foil before slicing or shredding.