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Ingredients
  • 1 whole shoulder of pork on the bone (about 7 to 8 kg)
  • 3 onions, peeled and halved
  • 6 carrots, peeled and cut into chunks
  • 4 celery sticks, halved
  • 1 to 2 fennel bulbs, quartered (optional)
  • A bunch of mixed herbs, such as sage, thyme, fennel, rosemary and bay
  • 1 whole garlic bulb, halved horizontally
  • 2 glasses of water
  • Salt and freshly ground black pepper
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