At a glance
A seasoned pork shoulder goes into the pot in the evening and roasts really slowly in the oven overnight, so by morning the meat is beautifully tender and juicy. In the late morning it just needs browning and basting with the pan juices, while simple pan-fried apples and onion come together on the side. It's an easy recipe to make – it just takes time and patience.
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Season the meat
Rinse the pork shoulder, pat it dry, then season with your chosen spices, garlic, mustard and salt. If you like it saltier, use 3 teaspoons of salt; if you prefer less, 2 teaspoons will do.
For this step
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Rub it in
It's best to mix all the spices together with the garlic, mustard and salt, then thoroughly massage the mixture into the meat on all sides. Feel free to let it rest in the fridge for a few hours, or even overnight.
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Into the oven
The evening before you plan to serve it, place the shoulder in a roasting pan. Cover with the lid and add 100 ml of water. Put it into an oven preheated to 90°C. Roast overnight for 10 hours.
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