Pork Shoulder Pork

10 servings

90 minutes

Buzhenina from pork shoulder is a traditional dish of European cuisine, valued for its juiciness and rich aroma of spices. The origins of this recipe date back to the past when meat was roasted for long storage and intense flavor. A marinade of garlic, peppers, mustard, and vegetable oil gives the meat spiciness and tenderness, while slow roasting reveals all its flavor nuances. When cutting through the crispy crust, a soft and juicy texture is revealed, perfectly suited for both hot dishes and cold appetizers. Buzhenina becomes the centerpiece of a festive table or an excellent addition to sandwiches and salads. This recipe embodies simple yet impeccable culinary technique where minimal ingredients transform into gastronomic delight.

Energy value per serving

• Calories: 287.9
• Proteins: 16.8g
• Fats: 24.1g
• Carbohydrates: 1.5g

Ingredients

• Pork shoulder: 1000 g
• Ground pepper mix: 0.5 tsp
• Coarse salt: 1 tsp
• Garlic: 4 clove
• Vegetable oil: 1 tbsp
• White mustard seeds: 1 tbsp

Cooking steps

1. Wash and dry the pork shoulder.

   Required ingredients:

   • Pork shoulder: 1000 g

2. Mix grated garlic with spices and oil.

   Required ingredients:

   • Garlic: 4 cloves
   • Ground pepper mix: 0.5 teaspoon
   • Coarse salt: 1 teaspoon
   • Vegetable oil: 1 tablespoon
   • White mustard seeds: 1 tablespoon

3. Pierce the meat in several places with a knife.

4. Rub with spices. Wrap in foil and put in the fridge overnight.

   Required ingredients:

   • Ground pepper mix: 0.5 teaspoon
   • Coarse salt: 1 teaspoon

5. Place in a baking dish, adding a little water. Bake at 180 degrees for 1 hour, adding water as it evaporates.

   Required ingredients:

   • Vegetable oil: 1 tablespoon

6. If you want a rosy crust on top, cut the foil on top and uncover it. Leave it in the oven for another 10 minutes.

7. Take the meat out of the oven, let it cool, and put it in the refrigerator.