• brine
• 2 liters of water
• 130g sea salt
• 100g brown sugar
• 3 bay leaves
• 3 tablespoons of pre-prepared spice mixture
• About 2 kg of pork shoulder of the best quality
• Spice mix:
  • 1 tablespoon of cumin
  • 4 cloves of garlic grated on the grater
  • 1 tablespoon of spicy chilli
  • 1 tablespoon of cayenne pepper
  • 1 tablespoon of salt
  • 1 tablespoon of coarsely ground pepper
  • 2 tablespoons of sweet Hungarian pepper paste
  • 100g brown sugar

Rub the dry ingredients in the mortar, mix with the garlic and garlic paste.

Keep the meat in brine for a minimum of 24 hours, then cover the prepared spice mix with marinade and marinate for another 4-5 hours. Then place in a preheated oven to 140 ° C for 2.5 hours. After a while, chop the meat and pour the remaining baking out – before being battered.