How to make
Slice the meat, but no all the way. The bottom part should remain whole. Season with salt, black pepper, savory and cummin.
Cut the carrots and gherkins into stripes and place them in between the meat slices. Pick up the shoulder with your hands and place it in a clay pot, slices down.
Rub the meat with paprika. Arrange the potatoes and mushrooms cut in cubes, around the shoulder.
Cut the butter into small pieces and place it on the meat.
Pour in the wine and water. The liquids should almost level with the meat.
Place the clay pot in a cold oven and bake for 1 hour at 390°F (200 degrees).
Reduce the heat to 300°F (150 degrees) and bake for 2 and 1/2 hours.
Cut the pork shoulder into portions and serve on top of the potatoes and mushrooms. Pour some of the sauce on top with a gravy ladle.
Enjoy your meal!
