6 Servings 120 min Cook
20 Oz Pork Shoulder, Whole
6 Tsp Clarified Butter
2 Tsp Onion Powder
3 Cup Chicken Broth
2 Tsp Paprika
0 Tsp Allspice
0 Tsp Caraway Seed
1 Tsp Salt
1 Dash Pepper
4 Cup Kohlrabi
2 Medium Zucchini
1/2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
4 Large Egg
2 Tbsp chopped Chives
Separate egg yolks from the whites and set aside.
Save egg whites for another recipe.
Using a paper towel, pat dry the pork and season with salt and pepper from both sides.
Cut into medium-large chunks, about 1 - 1 ½ inch (2-4 cm) thick.
Grease a large heavy-bottom pot or Dutch oven with ghee and heat over a medium-high heat.
Once hot, add the pork.
Add the spices: paprika, onion powder, caraway and allspice.
Cook over a medium-high heat for a few minutes, until browned from all sides.
Then, pour in the broth and bring to a boil.
Once boiling, reduce the heat to low and cover with a lid.
Cook for 1 hour and 15 minutes or until the pork is tender.
Check every 20 minutes and add water if needed.
Meanwhile, peel and slice the kohlrabi into ½ inch (1 cm) pieces.
Once the pork is tender, add the kohlrabi slices and cover with a lid.
Cook until tender, for about 30 minutes.
Slice the zucchini into ½ inch (1 cm) pieces.
After the kohlrabi has been cooked for 30 minutes, add the zucchini slices to the pot and cook for another 10 minutes.
Finally, prepare the creamy egg mix for thickening the sauce.
Whisk all the egg yolks with heavy cream.
When the zucchini is tender, slowly pour in the egg & cream mix wile stirring.
Cook for about a minute and then, turn off the heat.
Season with more salt and pepper to taste.
Add freshly chopped parsley or chives.
Serve warm or let it chill and refrigerate for up to 5 days or freeze it in batches and store for up to 3 months.
