Smoked Pork Shoulder with Pickles
Smoked pork shoulder with pickles is a traditional Hungarian dish often prepared for family gatherings or festive occasions. The rich, characteristic flavor of the smoked meat harmonizes perfectly with the refreshing effect of the pickles. As the pork shoulder simmers in the spiced broth, the aroma of garlic and bay leaves fills the kitchen, while the crunchy texture and slightly sour taste of the pickles complement the juicy meat. The secret to perfect smoked pork shoulder is slow cooking, which ensures the meat remains tender. This dish is an ideal choice for hearty lunches or traditional Hungarian dinners, especially when served with fresh bread and mustard.
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Ingredients for this recipe
Servings: 4
1
kg
Smoked Pork Shoulder
2
l
Water
2
Bay Leaves
1
tsp
Black Peppercorns
3
cloves
Garlic
300
g
Assorted Pickles (such as fermented cucumbers, sweet pickles, pickled peppers)
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Preparation Steps
1
Rinse the smoked pork shoulder under cold water, then place it in a large pot.
2
Pour in 2 liters of water, add the bay leaves, black peppercorns, and crushed garlic.
3
Bring to a boil, then reduce heat to medium and simmer for 1.5-2 hours, or until the meat is tender and easily pierced with a fork.
4
Once the pork shoulder is cooked, remove it from the pot and let it cool slightly before slicing it thinly.
5
To serve, arrange the sliced pork shoulder on a platter and serve with assorted pickles, such as fermented cucumbers or pickled peppers.
