How to make
Wash the pork shoulder and then cut it into 1 1/2″ (4 cm) sized squares. Cut the carrots and onions into large chunks. Halve the leeks and cut them into pieces. Fry the meat with some oil until it turns white in the pan and transfer it into a clay pot.
Sprinkle the meat with spices and salt it. Fry the carrots, onions and leeks in the fat from the meat. When the onions soften, add the cleaned and thinly sliced mushrooms. Mix and transfer it to the meat. Add hot water, stir and bake in the oven at 390°F (200 °C).
At the beginning, the oven needs to be cold, so the clay pot doesn't crack. Bake for 2 hours, stirring from time to time.
At the end of the cooking process, remove the lid and wait until all the water evaporates.
Serve with oven-roasted potatoes.
