Pork shoulder with lentils
========================== 2025-03-02


Comment: Choose a nice pork shoulder, if possible boneless. The pork shoulder is generally sold semi-salted, so it is advisable to first desalinate it. It takes 1 hour/kg to cook it. We will preferably choose green lentils. It is a good idea to add sausages, either smoked or vienna (quality hot dogs). Since we are using for the lentils the broth from the pork shoulder, there is no need for additional aromatics in the lentils. A (454) 500 g pack of lentils is suitable for 6 servings.


Serves 4

Ingredients:
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1 half-salted pork shoulder of 700 to 800 g (a little more if with bone)
4 Vienna sausages (opt)
1 clove of garlic
1 onion
1 medium carrot
2 cloves
2 bay leaves
1 sprig of thyme
rosemary (opt)
2 sage leaves (opt)
S + P

350 g green lentils
910 g shoulder cooking stock (make sure it is not salty)

Preparation:
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Desalt the shoulder by soaking it 2 x 2 h in cold water.

In a saucepan, cover the shoulder with 90% water with:
2 bay leaves, 1 small sprig of rosemary (opt), 2 or 3 sprigs of thyme, 1 onion cut into quarters, 1 clove of garlic, 1 carrot in slices, and 2 cloves, 2 sage leaves (opt).

Cook over low heat, covered, 1+ h / kg.

Reserve the broth for cooking the lentils.
Cut the shoulder into slices to put in the lentils.

Cook the sausages as required.

Cook the lentils with 2.6 times their weight of broth. Cook for ~30 min, stirring from time to time, add the meat and sausages, cook for another ~10 min. Salt at the end (if needed) and let stand for 5 to 10 min before serving.