Pork shoulder in yarrow with crab apple and rowan berry compote, toasted rye bread and yarrow flowers

Instructions

1. Heat butter in a braising pot and brown the pork shoulder together with roughly cut onions and plenty of yarrow.
2. Then add a little vinegar and water and let it simmer with a lid for 3–4 hours.
3. Remove the cores from the apples, cut them into rough pieces and peel the onions and cut them into quarters. Put apples, onions, rowan berries, salt, sugar and vinegar in a pot and cook together into a compote. Adjust the taste with salt, sugar and vinegar if needed.
4. Toast the rye bread slices in a pan with butter.
5. Pull the pork and serve with toasted rye bread and compote on a board with plenty of yarrow flowers on top.