Pat shoulder dry. Dice onion to 1 cm, grate garlic, and rub meat with oil, paprika, cumin, cayenne and salt.

Ingredients

• 1,200 gPork, fresh, shoulder, whole, separable lean and fat, raw
• 200 gOnions, raw
• 20 gGarlic, raw
• 400 gTomatoes, red, ripe, canned, packed in tomato juice, no salt added
• 20 gOil, olive, salad or cooking
• 8 gSpices, paprika
• 5 gSpices, cumin seed
• 3 gSpices, pepper, red or cayenne
• 8 gSalt, table
• 250 gBeverages, water, tap, drinking

Method

1. Pat shoulder dry. Dice onion to 1 cm, grate garlic, and rub meat with oil, paprika, cumin, cayenne and salt.
2. Brown shoulder in a roasting dish heated to 185 °C for 5 minutes on each main side.
3. Add onion, garlic, tomatoes and water around the meat, then cover the roasting dish tightly.
4. Roast at 150 °C for 210 minutes until shoulder pulls apart easily when pressed with two forks.
5. Pull meat into the juices, mix and roast uncovered for another 20 minutes.