Desalt the pork shoulder by leaving it in water from the day before if it is chopped. If it is whole, you have to leave it longer.

Put the pork shoulder to cook together with the chorizos in plenty of water (an hour and a half to two hours).

Half an hour before the pork is ready, put enough broth for the potatoes and turnip greens in another pot.

When this broth boils add the turnip greens and the potatoes and cook until the potatoes are ready.

Drain everything and serve.