Luxembourgish Bouneschlupp

Method

1. Cut the pork shoulder into cubes and season with salt and pepper.
2. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sauté until translucent.
3. Add the pork cubes and cook until browned on all sides.
4. Pour in enough water to cover the pork, bring to a boil, then reduce heat and simmer for 1.5 hours.
5. Meanwhile, peel and slice the potatoes. Add them to the pot during the last 20 minutes of cooking.
6. Stir in the heavy cream and let it simmer for 5 minutes.
7. Adjust seasoning and garnish with fresh parsley before serving.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.