Pork Shoulder with Potato Salad

Ingredients

• 1 kg waxy potatoes
• Salt
• 1 onion
• 200 ml hot meat broth
• 4 tbsp wine vinegar
• 1 tsp sharp mustard
• Salt
• Pepper (freshly ground)
• 2 tbsp chopped chives
• 4 tbsp Vegetable oil

Instructions

1. 1.

   Wash and pat the pork dry. Peel and roughly cube the onions, carrots, and celery. Add bay leaves, cloves, allspice, pepper, and the pork to a pot. Pour in wine, cover with water, bring to a boil, then simmer gently for 1.5–2 hours until the meat pulls away from the bone.

2. 2.

   Boil the potatoes in salted water for about 30 minutes. Peel and finely dice the onion; bring it with broth and vinegar to a boil. Stir in mustard. Peel the potatoes, slice them, and pour the broth over them. Season with salt and pepper, fold in chives, and let stand for about 15 minutes.

3. 3.

   Add oil to the salad and taste. Serve with sliced pork.