The day before
Place the shoulder of pork in a casserole dish and cover with cold water. Leave to de-salt until the next day, changing the water four times.
On the day
Change the water again. Heat the shoulder of pork on high heat and skim off any froth. Add the bouquet garni, an onion stuck with a clove and a peeled clove of garlic. Let the meat simmer for 90 minutes, making sure it is always covered with water.
Soak the Berry green lentils in cold water for 30 minutes.
Peel the second onion and dice finely. Brown for five minutes in a pan with a little oil. Add the bacon chopped into small pieces and continue to cook. Add the lentils and the carrots. Cover with water and continue to cook on a low heat for 30 minutes.
Strain the shoulder of pork and serve with the lentils and the two remaining slices of bacon, pan-fried. Mustard