Roast Pork Shoulder with Amish Swiss Potato Fondue | Idaho Potato Commission

Ingredients

• 2 tablespoons kosher salt
• ½ tablespoon white pepper, ground
• 3 pounds boneless pork shoulder (can substitute Boston Butt or picnic ham)
• ½ pound caul fat
• 4 tablespoons butter
• sauerkraut for serving
• cooked bacon for serving
• cooked bratwurst for serving
• 3 pounds Idaho® Yukon Gold potatoes, peeled, cut into ½-inch-thick rounds
• 3 ½ tablespoons salt
• 1 ½ cups heavy cream
• ½ cup Amish Swiss, grated
• ½ cup butter, cut into cubes
• 1 ½ teaspoons white pepper, ground