Selchfleisch

Indulge in the hearty flavors of Selchfleisch, a traditional German dish featuring tender, spiced pork shoulder slow-cooked to perfection. Ideal for cozy weeknight dinners or festive gatherings with loved ones.

• 1 kg pork shoulder
• 2 tablespoons sea salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 500 ml water
• 1 bunch fresh herbs

Method

1. 1

   In a bowl, combine the sea salt, black pepper, garlic powder, and paprika to create a spice rub.

2. 2

   Rub the spice mixture all over the pork shoulder, ensuring it is well coated. Cover and refrigerate for at least 24 hours to cure.

3. 3

   After curing, rinse the pork shoulder under cold water to remove excess salt and spices.

4. 4

   Place the pork in a large pot and cover with water. Add the fresh herbs for flavor.

5. 5

   Bring the water to a boil, then reduce the heat and simmer for about 2 to 3 hours, until the pork is tender.

6. 6

   Once cooked, remove the pork from the pot and let it cool. You can then slice or serve it warm.

7. 7

   Selchfleisch is often enjoyed with sauerkraut or as part of a hearty meat platter.