Pork Roast
10 servings
180 minutes
Pork stew is a true embodiment of rich flavor and cozy home traditions of Russian cuisine. This dish is infused with the aroma of spices and citrus, possessing deep juiciness due to long marination in a mixture of orange and lime juice. Tender pork is slowly roasted, absorbing the warmth of the oven and all the nuances of spices—cumin, oregano, garlic, and hot cayenne pepper. Its golden crust hides a soft, melt-in-your-mouth texture. This stew pairs perfectly with potatoes, sauerkraut or fresh bread, while its spicy, slightly tangy taste warms and delights. It is prepared leisurely, transforming into a true gastronomic symphony that can be served on both weekdays and festive tables.
1
Roast the cumin seeds and peppercorns over medium heat. Place them in a food processor, add oregano, cayenne pepper, garlic, and 1 tablespoon of salt. Grind to a paste. Make small cuts in the meat, rub with the garlic mixture, and place in a pan.
- Caraway seeds: 2 tablespoons
- Black peppercorns: 1 tablespoon
- Dried oregano: 2 tablespoons
- Ground cayenne pepper: to taste
- Garlic: 12 cloves
- Salt: to taste
- Pork shoulder: 4 kg
2
In a bowl, mix orange juice, lime juice, oil, and 3 tbsp of salt. Pour the mixture over the pork. Cover with plastic wrap and refrigerate for 18-24 hours.
- Freshly squeezed orange juice: 1 glass
- Freshly squeezed lime juice: 100 ml
- Olive oil: 2 tablespoons
- Salt: to taste
3
Two hours before you are ready to roast the pork, take it out of the fridge to warm to room temperature. Preheat the oven to 150 degrees. Roast for 3 hours, basting with sauce every 30 minutes. Let the pork cool slightly, slice it, and serve. Enjoy your meal!
- Pork shoulder: 4 kg
