Pork Shoulder with Sauce and Potato Balls

Ingredients

1 kg		pork shoulder
50 ml		fresh milk (for the marinade)
5-6 tbsp	75–90 ml	oil (for the marinade)
150 ml		white wine (for the marinade)
1 tsp	5 ml	cumin
1 tsp	5 ml	red pepper (paprika)
—		salt to taste
2-3		garlic cloves (or 1-2 stalks green garlic)
2		medium onions
1 kg		potatoes (for the potato balls)
2-3 tbsp	30–45 ml	butter
2		garlic cloves
1/2 bunch		dill, finely chopped
100-150 g		yellow cheese (kashkaval), finely grated

In a suitable deep bowl, prepare the marinade by combining the wine with the fresh milk, red pepper (paprika), cumin, salt to taste and the oil. Stir well and add the finely chopped onion and garlic. Stir again.
Place the pork shoulder in the ready marinade, cover with cling film and leave for about 2 hours in the refrigerator. After it has rested, slice it, arrange it in a suitable oven-glass dish, pour the marinade over it, cover with a lid or foil and bake at 180-200 degrees in the oven until the meat is done.
Blend the onion and the remaining marinade products from the dish into a sauce.
For the potato balls: boil the potatoes without peeling them, then peel them and mash them into a puree, adding the butter, salt to taste and the pressed garlic cloves. Mix everything well and, with wet hands, form balls, which are rolled in grated yellow cheese and then rolled in finely chopped dill.
Before serving, drizzle each portion of pork with a little of the blended sauce and garnish with a few potato balls.