The preparation

• Immerse the shoulder into a pan of cold water with the peeled vegetables. Bring to a boil and let cook at low heat for 1 and a ½ hours.
• Drain the meat then cut into slices.
• Immerse the shoulder into a pan of cold water with the peeled vegetables. Bring to a boil and let cook at low heat for 1 and a ½ hours.
• Drain the meat then cut into slices.

Comments

Serve with pearl onions and vinegar, pickles and potato salad.