Homemade Pork Roast (Very, Very Juicy!)
Description
The secret to juicy meat that's literally oozing with broth lies in injecting that broth directly into the meat using a syringe. You won't achieve this effect just by rubbing spices onto the meat. The meat should be baked according to this guideline: 1 kg of meat — 1 hour, 1.5 kg — 1.5 hours. This recipe is so simple you don't even need to write it down—share it with all your friends :)
Instructions
- 1
Step 1
1. For making boiled pork, I chose a pork shoulder, although you can use any meat. If you prefer fattier meat, use pork neck; if not, go for beef.
- 2
Step 2
2. For preparing the broth, use 0.5 liters of water per 1 kg of meat. Add 2 bay leaves, 5-6 allspice berries, and a sprig of rosemary. Cut 4 garlic cloves in half. Add salt to taste, approximately 0.5 tablespoons.
- 3
Step 3
3. Cut the vegetables as follows: slice the carrot into rounds, cut the onion into 4 parts, and trim about 30 grams of celery.
- 4
Step 4
4. Put all the vegetables into a pot with water and start boiling. Check the doneness by the carrot—it should become soft. After the broth has simmered for 30 minutes, strain it and set the cooked vegetables aside.
- 5
Step 5
5. While the broth is cooking, prepare the second marinade. Mix dry mustard, regular mustard, black pepper, 1 bay leaf, crushed hot pepper, and 3 crushed garlic cloves together.
- 6
Step 6
6. To make the meat exceptionally juicy, draw the broth into a syringe and inject as much of it into the meat as possible. When the meat becomes firm and juice starts to seep out, blot it with a paper towel.
- 7
Step 7
7. Now thoroughly rub the prepared marinade into the meat so that it absorbs the seasonings and spices as much as possible.
- 8
Step 8
8. Tie one end of the roasting bag, place the pillow of cooked vegetables inside. Put the meat on top, but do not push it into the corner of the sleeve—leave some air around the open edges.
- 9
Step 9
9. Place the meat in a preheated oven at 180 degrees and bake for 1 hour. When you take the meat out, cut open the roasting bag and check for doneness. Make a small incision and check the color of the juice—it should be clear, not pink. For those who prefer a browned surface, pour a couple of spoons of broth over the meat and return the baking sheet to the oven for another 10 minutes.