Galician-style Pork Shoulder with Turnip Greens

Ingredients

• 1.5 kg (3.3 lbs) pork shoulder 1.5 kg (3.3 lbs) pork shoulder
• 4 liters (16 cups) water 4 liters (16 cups) water
• 200 g (7 oz) salt 200 g (7 oz) salt
• 4 garlic cloves, crushed 4 garlic cloves, crushed
• 2 bay leaves 2 bay leaves
• 2 onions, quartered 2 onions, quartered
• 2 carrots, roughly chopped 2 carrots, roughly chopped
• 2 sprigs of thyme 2 sprigs of thyme
• 2 sprigs of rosemary 2 sprigs of rosemary
• 500 g (1.1 lbs) turnip greens 500 g (1.1 lbs) turnip greens
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 50g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the water, salt, crushed garlic cloves, and bay leaves. Stir until the salt is dissolved.
2. 2.
   Place the pork shoulder in the brine mixture, ensuring it is fully submerged. Cover the pot and refrigerate for 24 hours.
3. 3.
   After brining, remove the pork shoulder from the pot and rinse it under cold water to remove excess salt.
4. 4.
   In a large pot, add the pork shoulder, onions, carrots, thyme, and rosemary. Fill the pot with enough water to cover the pork.
5. 5.
   Bring the pot to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the pork is tender and easily pulls apart.
6. 6.
   While the pork is cooking, prepare the turnip greens. Bring a pot of salted water to a boil and blanch the greens for 2-3 minutes. Drain and set aside.
7. 7.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
8. 8.
   Add the blanched turnip greens to the skillet and sauté for an additional 5 minutes, until tender. Season with salt and pepper to taste.
9. 9.
   Once the pork shoulder is cooked, remove it from the pot and let it rest for a few minutes. Slice or shred the meat as desired.
10. 10.
    Serve the lacón with the sautéed turnip greens on the side. Enjoy!

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness.
• Turnip greens — Look for fresh and vibrant turnip greens with crisp stems and tender leaves.

Tips & Tricks

• For an extra layer of flavor, add a splash of white wine to the pot while simmering the pork shoulder.
• If turnip greens are not available, you can substitute with collard greens or kale.
• Leftover lacón can be used in sandwiches or added to soups for a delicious twist.

Serving advice

Serve lacón con grelos as a main course, accompanied by crusty bread and a glass of Galician white wine. Garnish with a sprinkle of fresh herbs for an added touch of freshness.

Presentation advice

Arrange the sliced or shredded lacón on a platter, with the sautéed turnip greens placed alongside. Drizzle a bit of olive oil over the greens for a glossy finish. Serve with a rustic wooden spoon for an authentic Galician touch.