Pork Smoked with Three Herbs
The process of smoking causes collagen to breakdown into simple sugars making the meat sweet and tender.
1 pork shoulder with bone, 2 kg
1 bunch of dried oregano
1 bunch of dried sage
1 bunch of dried thyme
Preheat oven at 200° C.
1. Roughly cut the pork shoulder into slices and sprinkle with salt. Let the slices rest for 8-10 hours.
2. Subsequently, arrange the pieces on grill in the oven and place below the grill a baking pan with water to catch the melting fat.
3. Grill at 200º C for 30 minutes, then lower heat at 180º C and continue grilling for at least one hour and ten minutes.
4. When the pork slices are golden brown, remove the baking pan below the grill and carefully dispose of its contents.
5. Place the chopped herbs in a fire-proof earthenware in the place of the baking pan and light up the herbs with a match (turn off the main power switch first).
6. Let them burn for 1-2 minutes, then blow the fire out. The smoke emitted will provide an excellent scent to the pork slices.
7. On a flat surface arrange 2-3 baking sheets side by side, spread the lemon leaves and the hot pork slices on top of them.
8. Wrap the meat pieces well and let them cool off for 1 hour.