Baked pork shoulder
12 servings
90 minutes
Pork shoulder roasted in the oven is a true embodiment of cozy European cuisine. Historically, this recipe was popular in rural homes where meat was cooked with minimal spices to highlight its natural flavor. Juicy, tender, infused with the aromas of garlic, paprika, and allspice, it develops a deep taste that unfolds with each bite. Baking in foil retains moisture while marinating makes the meat soft and rich. Perfect for both family dinners and festive gatherings. It can be served warm or chilled, complemented by fresh vegetables or traditional side dishes. This dish brings generations together at one table, offering an atmosphere of warmth and homely comfort.
1
Prepare the necessary ingredients.
2
Wash the meat well under running water, dry it, and salt to taste.
- Pork shoulder: 1 kg
- Salt: to taste
3
Peel the garlic, wash it, slice it, and salt to taste.
- Garlic: 3 cloves
- Salt: to taste
4
Pierce a piece of meat with a knife and insert a slice or two of garlic into the hole. Repeat the procedure until the garlic is finished.
- Garlic: 3 cloves
5
In a separate container, mix one teaspoon each of ground peppers, paprika, and dried garlic.
- Ground pepper mix: 1 teaspoon
- Ground dried garlic: 1 teaspoon
- Ground paprika: 1 teaspoon
6
Season the meat well on all sides and gently rub in the spice mixture.
- Ground pepper mix: 1 teaspoon
- Ground dried garlic: 1 teaspoon
- Ground paprika: 1 teaspoon
7
Prepare foil of the required size, place a bay leaf and allspice on the foil.
- Bay leaf: 5 piece
- Allspice peas: 10 pieces
8
Place the meat on foil with bay leaves and allspice.
- Bay leaf: 5 piece
- Allspice peas: 10 pieces
9
Tightly wrap the meat in foil, let it marinate for 30 minutes.
10
Transfer the meat to a dish or baking tray. Bake in a preheated oven at 180 degrees for 1 hour.
11
Cool the meat to room temperature without unwrapping the foil.
12
Serve warm or cold.