Ingredients (for approx. 6 people)

For the salt roast and the red onions:

• 1.5 kg pork shoulder with rind
• Pepper
• 1.5 kg table salt + salt for the onions as required
• 3-4 garlic cloves
• 6-8 sage leaves
• 4 sprigs of rosemary
• 4 sprigs of thyme
• 6 medium-sized red onions
• red balsamic vinegar/olive oil

For the green sauce:

• 120 g rocket
• 1 bunch of parsley
• 1 garlic clove
• 2 tbsp capers
• 10 tbsp olive oil (approx. 125 ml)
• 2 tsp white balsamic vinegar
• 1 pinch of sugar
• 1 teaspoon lemon juice
• Salt

To make the green sauce, place all the ingredients in a tall container and puree finely using a hand blender. (Or alternatively chop in a blender).

Heat the Merklinger to approx. 200°C.

Wash the roast and pat dry. Cut the rind with a sharp knife. (Or have the butcher cut it for you).

Rub the meat with pepper. Place the salt in a large casserole dish or roasting tin. Peel the garlic cloves, cut in half and place on the bed of salt in the middle of the dish. Place the roast on top. Drape the herbs around the roast. Place the salt roast directly on the firebrick in the Merklinger and roast at 180 to 200°C for approx. 1.5 - 2 hours.
The guideline is 1 hour per kg of meat. If the core temperature is 70-75°C, the meat is cooked through. To achieve a crispy crust, it is important to increase the top heat in the last half hour. To do this, place 2-3 logs of wood in the firebox, heat up and move the fire to the back of the firebox.

50 minutes before the end of the cooking time, place the red onions (unpeeled) around the roast on the bed of salt and press in a little. Add more salt to the onions as required. They should be well embedded.
After 50 minutes, do the cooking test. To do this, prick an onion with a sharp knife and check whether it is soft.

Remove the dish from the oven. Lift the onions out of the salt with a large spoon, wipe the salt off a little with kitchen paper and leave the onions to cool for 5 minutes. The meat can rest during this time. Peel the onions and halve or quarter them lengthways. Season with salt and pepper and drizzle with balsamic vinegar and olive oil. 

Remove the meat from the bed of salt, cut into slices and serve with the green sauce and red onions.