Pork Shoulder With Warm Potato Salad Recipe

Name: Pork Shoulder With Warm Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None pork shoulder (4 to 5 lbs); 2 None medium carrots, peeled and quartered; 4 None medium onions, 2 halved, 2 finely diced; 1 tsp juniper berries; 1 tsp black peppercorns; 2 None bay leaves; 4 None cloves; 4 1/2 lbs Yukon gold potatoes, peeled; 2 tsp sugar; 1/2 tsp salt; 3/4 cup white wine vinegar; 3/4 cup olive oil; 1/4 cup chopped fresh chives; 1 1/2 tsp Dijon mustard; 1 lb mixed salad greens

Servings: persons

1 None pork shoulder (4 to 5 lbs)
2 None medium carrots, peeled and quartered
4 None medium onions, 2 halved, 2 finely diced
1 tsp juniper berries
1 tsp black peppercorns
2 None bay leaves
4 None cloves
4 1/2 lbs Yukon gold potatoes, peeled
2 tsp sugar
1/2 tsp salt
3/4 cup white wine vinegar
3/4 cup olive oil
1/4 cup chopped fresh chives
1 1/2 tsp Dijon mustard
1 lb mixed salad greens

1
Place the pork, carrots, halved onions, juniper berries, peppercorns, bay leaves and cloves in a large Dutch oven. Add 4 quarts cold water to cover the pork. Bring to a boil on high heat. Reduce heat to low; cover and simmer for 2 1/2 hours.
2
Cook the potatoes in boiling salted water for 20 mins. Drain, refresh with cold water and slice. Remove 1 1/4 cups stock from the pork and place in a saucepan. Add the sugar, salt, 1/2 of the diced onion and 1/2 cup vinegar. Season with black pepper. Bring to a boil. Stir in 6 tbsp of the oil and the chives and pour over the potatoes. Let stand for 45 mins-1 hour.
3
Mix the mustard, remaining diced onion and remaining 1/4 cup vinegar in a medium bowl. Season with salt and black pepper. Gradually whisk in remaining 6 tbsp oil. Toss with the salad greens.
4
Slice the pork and serve with the potato and lettuce salads.

931

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 None pork shoulder (4 to 5 lbs), 2 None medium carrots, peeled and quartered, 4 None medium onions, 2 halved, 2 finely diced, 1 tsp juniper berries, and more.

Yes, Pork Shoulder With Warm Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork Shoulder With Warm Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions