Recipes by Cullera de Boix

Pork shoulder with masked potatoes

Difficulty level: medium

Diners: 4

Preparation time: 1h 15'


  • 4 pork shoulders (170 to 180 g each)
  • 8 tablespoons of Port sauce
  • Black pepper
  • Salt and chopped chives


For the apple puree:

  • 3-4 apples (Golden)
  • Water and 50 g of sugar


For the masked potatoes:

  • 1 kg of potatoes, peeled and chopped
  • 2 blood sausages with onion
  • Salt and black pepper
  • 2 garlic cloves and sliced
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For the puree: melt the butter over not too high heat, add the peeled and chopped apples. As it starts to get dry, add some water. When the apples are well-cooked, remove from heat and mash them.
For the potatoes: put them in a casserole with cold water and salt, and boil for 20 min. In a skillet, brown the garlic with oil and add the sausage until crumbly. Add the potatoes and crumble them.
Grill the seasoned pork shoulder on the griddle.
On a plate, put a tear of puree, a quenelle of potatoes and the pork shoulder. Pour sauce on it and add the wild leek.

A masked pork secret

Xavier Matarrodona prepares a honeyed pork cut with some well-paired potatoes

The pork shoulder is one of the sweetest and tastiest cuts of this animal. There are many ways to prepare it, but the chef of the Cullera de Boix restaurants, Xavier Matarrodona, has chosen to add flavour with a Port sauce that gives it a sweet touch and combines perfectly. To accompany it, he has prepared some masked potatoes, which hide sausage pieces and a light garlic flavour, which give the dish a touch of distinction we encourage you to enjoy, if you have guests at home.

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