Roasted pork shoulder with cabbage and potatoes

Preheat the oven to 180°C.

Cut the pork shoulder into 4-6 slices (or use pre-sliced meat), lightly pound them, then season both sides with salt and pepper.

Roughly chop the red onion, slice the garlic thinly. Peel the sausage and cut it into 3 mm thick rounds. Cut the bacon into small cubes or strips. Peel the potatoes and cut them into 0.5 cm thick slices.