Romanian Sour Soup (Ciorbă de Căprioară)

Method

1. In a large pot, cook pork shoulder with water, onion, garlic, salt, and pepper until tender.
2. Once the pork is cooked, remove it and shred into small pieces.
3. In the same pot, add sour berries and cook for 5 minutes.
4. Stir in sour cream and simmer for 5 more minutes.
5. Serve the soup with a dollop of sour cream on top.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.