Baked pork shoulder
8 servings
300 minutes
Roasted pork shoulder is a hearty and aromatic dish of Russian cuisine that delights with its rich flavor and tender meat texture. Historically, roasting large pieces of meat with marinade was popular in rural homes where the cooking process took long hours but the result was worth the wait. The marinade made from orange juice, red wine vinegar, and spices gives the meat a pleasant sweet-sour note, while slow roasting at low temperatures makes it juicy and tender. Traditionally served with stewed cabbage or mashed potatoes to highlight its rich taste, roasted pork shoulder is perfect for both cozy family dinners and festive gatherings, filling the home with a warming aroma and awakening the appetite.
1
Mix juice, vinegar, sugar, salt, pepper, oil, oregano, cumin, and crushed garlic in a bowl. Set aside.
- Orange juice: 200 ml
- Red wine vinegar: 100 ml
- Brown sugar: 50 g
- Coarse salt: 30 g
- Ground black pepper: 30 g
- Olive oil: 2 tablespoons
- Dried oregano: 2 tablespoons
- Ground cumin (zira): 2 tablespoons
- Garlic: 40 cloves
2
Make shallow cuts on the meat with a sharp knife, place it in a deep baking dish, and pour marinade over it. Refrigerate for 6 hours, turning and basting with marinade occasionally.
- Pork shoulder: 3 kg
- Orange juice: 200 ml
- Red wine vinegar: 100 ml
- Brown sugar: 50 g
- Coarse salt: 30 g
- Ground black pepper: 30 g
- Olive oil: 2 tablespoons
- Dried oregano: 2 tablespoons
- Ground cumin (zira): 2 tablespoons
- Garlic: 40 cloves
3
Preheat the oven to 160 degrees and roast the meat for 5 hours, basting occasionally with marinade and turning from side to side. Serve sliced with stewed cabbage and/or mashed potatoes.
- Pork shoulder: 3 kg