Mix the spices and rub the shoulder with olive oil all around and inside. Shape into a stoneware pot, cover with a dishcloth soaked in vinegar, marinate fresh shoulder for four days in a cool place. Turn it to the other side every day. When the harness is dry, soak it with vinegar one more time. Later take it out and soak it in fresh water for one night.
Boil water in a saucepan with a cribbed onion. Shape the shoulder and wrap with spaghetti. put in the boiling water and do 12 min. Remove from the heat and cool in the clear soup. It is best to make a day in advance.
Remove and pat well, rub with mustard and sprinkle with chopped herbs. Then wrap in the well-watered pork net.
Roll out bread dough evenly on floured table. Wrap the meat in it and place it on a baking tray so that the seam from the dough is at the bottom. Let rise in a warm place for 1-2 hours. Brush with water and bake in the oven at 220 °C. When the dough has color, return to 180 °C. Sprinkle with water frequently during baking. When the dough is cooked through (needle test), take out and rest for 5 min. Then arrange and bring to the table.
Goes well with: Bacon potato salad and creamed horseradish.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have
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