Traditional Luxembourgish Bouneschlupp

Method

1. Dice the pork shoulder and set aside.
2. Peel and dice the potatoes, onion, carrots, and celery.
3. In a large pot, melt butter and sauté garlic, onion, carrots, and celery until softened.
4. Add the pork and cook until browned.
5. Sprinkle flour over the mixture and stir to coat.
6. Pour in chicken broth, thyme, and paprika.
7. Bring to a boil, then reduce heat and simmer for 1 hour.
8. Add potatoes and cook for another 20-25 minutes until tender.
9. Season with salt and pepper before serving.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.