Shoulder of pork in bread dough with roasted vegetables and yogurt-mustard dip

Ingredients for 2 servings:

• 750 g pork shoulder (Schäufele), pre-cooked
• 500 g bread mix, preferably rye
• 150 g natural yogurt, 3.5%
• 4 tbsp mustard
• 1 zucchini
• ½ broccoli
• 2 onions, red
• 3 tbsp olive oil
• 10 g Zatar (oriental spice mix) or Herbs de Provence

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours

Side dish can also be used individually

Prepare the bread dough according to the package instructions and let it rise. If the shoulder of pork is not pre-cooked, it is best to simmer it in a pot with plenty of water or vegetable stock for about 1 hour over medium heat with the lid closed. Preheat the oven to 200°C (top/bottom heat). Rub the shoulder of pork with 2 tablespoons of mustard on all sides and cover all around with the bread dough. Place in a suitable casserole dish (with about 2 cm of space around the edge) and cook in the oven on the lowest rack for 90 minutes. At the same time, remove the florets from half a head of broccoli and cut into bite-sized pieces. Wash the zucchini and cut into rings about 1.5 cm wide. Mix the spice mix with 3 tablespoons of olive oil and 2 tablespoons of water. Then toss together with the vegetables in a large bowl. Alternatively, carrots, parsnips, or kohlrabi can also be used, each sliced, for the same roasting time. Peel and eighth 2 red onions. Spread these on a second baking sheet along with the marinated vegetables and roast them on a rack above the shoulder of pork for the remaining 25 minutes. Meanwhile, mix 2 tablespoons of mustard with the yogurt and season generously with salt and pepper. This dip pairs beautifully with the roasted vegetables.