Ingredients

  • pork shoulder
  • 1 tsp (5 mL) each salt and pepper
  • 1/2 tsp (2 mL) summer savoury
  • 1 cup (250 mL) vegetable oil
  • 5 lb (2.2 kg) peeled potatoes
  • 2 1/2 cups (625 mL) mashed potatoes
  • Salt and pepper to taste

Preparation

Cook pork in 350°F (175°C) oven with salt, pepper, summer savory and ½ cup (125 mL) vegetable oil, for 20 to 25 minutes. Dice 1½ cups (375 mL) and set aside.

Grate the peeled potatoes with a fine shredder and rinse in cold water; squeeze out all the water.

In a large bowl, mix ½ cup (125 mL) vegetable oil (or substitute with the pork cooking juice) with shredded potato, mashed potato and pork; add salt and pepper to taste.

Pack in a greased 9 x 13 pan and cook for 3 hours at 350°F (175°C) until the crust is golden.