Pork Shoulder with Honey

1. preheat the oven to 150 °C. Score the pork shoulder crosswise on the skin side, season with salt and pepper. Sauté in a roasting pan in 4 tbsp. olive oil on all sides, add herb sprigs and sauté briefly. Cook the pork shoulder in the oven for about 21/2 hours, always adding a little water to loosen the drippings.

2. in a small baking bowl, mix 100 ml of chili, honey, olive oil, salt, peppercorns and cumin. Peel the garlic clove and add it with the lemon peel and sage leaves. During the cooking time, brush the meat frequently with the spiced oil. 3.

Rinse and clean the fennel, remove the skin from the pears and core them, cut both into narrow wedges. Remove the skin from the carrots, cut diagonally into narrow slices.

Heat the remaining olive oil in a frying pan and sauté the fennel and carrots until translucent, deglaze with clear soup. Cut the chestnuts in half and add with the pears, cook for a few minutes. Shortly before the end of cooking time add to the roast form, season with salt and season with pepper.

Cut the pork shoulder into slices and serve with vegetables and sauce on warm plates.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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