Butcher's Tokány | Classic Juicy Hungarian One-Pot Dish

Cut the pork shoulder, Kolozsvár bacon, and ham into finger-thick, uniform strips. Slice the gherkins into thin strips as well. Finely chop the onions and crush the garlic cloves.

Heat the lard in a large pot and fry the sliced Kolozsvár bacon until it renders its fat. Add the finely chopped onion and sauté until translucent.

Add the sliced pork shoulder to the pot and sear over high heat, stirring frequently, until the meat turns white and releases its juices.