Sulze

Instructions

1. Place the pork shoulder, pork knuckle, carrot, onion, and celery in a large pot.
2. Add bay leaves, black peppercorns, and salt to the pot.
3. Pour water over the ingredients, ensuring everything is submerged.
4. Bring the pot to a boil, then reduce to a simmer and cook for 2 hours.
5. Remove the meat and vegetables from the pot and strain the broth.
6. Add vinegar and gelatin powder to the strained broth and stir until dissolved.
7. Shred the cooked pork and distribute it evenly in a mold or dish.
8. Pour the gelatinous broth over the shredded pork and let it cool to room temperature.
9. Refrigerate the dish for at least 4 hours or until set.
10. Once set, slice and serve the Sulze cold.

Prep

• Thaw pork shoulder and knuckle if frozen