Braised pork shoulder

Ingredients:

• 1 pork shoulder with bone (about 3 kg)
• 2 heaped tablespoons of black peppercorns
• 25 peeled garlic cloves (about 2 heads)
• 10 carnation buds
• 3/4 cup vegetable oil
• Salt as needed
• Table vinegar if needed

Preparation:

1. Preheat oven to 135°C.
   
   In a food processor, combine the peppercorns, garlic, and cloves and puree. With the processor running, slowly pour in the oil until a paste forms. Using a silicone spatula, transfer the garlic paste to a small bowl.
   
   Place the meat on a work surface and season generously with salt. Rub the entire surface of the meat with garlic paste. Place it in a roasting bag and tie it shut. Place the bag in a large baking dish and roast until tender, about 5 hours.
2. Remove the meat from the oven. Remove the meat from the bag and discard. Pour the juices into a medium saucepan. Use a spoon to skim off the fat from the juices. Bring to a boil, reduce the heat, and simmer until the sauce thickens slightly.
3. Increase the oven temperature to 400°F (205°C). Return the pork to the pan and return it to the oven. Continue roasting, basting frequently with the sauce, until the pork is well browned, about 30 minutes. Pour any remaining juices over the pork.
4. Remove the pork from the oven and let it rest at room temperature for 10 minutes. Make a vinegar sauce from the remaining pork pieces by mixing every 1/2 cup with 3 tablespoons of vinegar and 1/4 teaspoon of salt. Slice the pork thinly or, using two forks, shred it. Serve on slices of bread with the vinegar sauce.