Pork Smoked with 3 Herbs
Ingredients (Serves 8):
1 Pork shoulder with bone, 2kg
1 bunch of dried oregano
1 bunch of dried sage
1 bunch of dried thyme
Roughly cut the pork shoulder into slices and sprinkle with salt. Let the slices rest for 8-10 hours. Subsequently arrange the pieces on the grill in the oven and place below the grill a baking pan with water to catch the melting fat. Grill at 200 degrees centigrade for 30 minutes, then lower the heat to 180 degrees centigrade and continue grilling for at least one hour and ten minutes.
When the pork slices are golden brown, remove the baking pan below the grill and carefull dispose of its contents. Place the chopped herbs in a fire-proof earthenware dish in place of the baking pan and light the herbs with a match. (Turn off the main power switch first). Let them burn for 1-2 minutes then blow the fire out. The smoke emitted will provide an excellent scent to the pork slices.
Let the meat pieces cool off for 1 hour and serve with a salad.