Baked pork shoulder
Description
An excellent choice for Sunday lunch! It's best to serve roasted pork shoulder straight from the oven, while it's still hot. That's why it's better to roast it together with the side dish. Of course, your favorite vegetables work best. Add potatoes together with the shoulder, but more delicate vegetables should be added when the pork is half-cooked.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Rinse the meat thoroughly, scrape off the skin, and make diamond-shaped cuts on the skin with a sharp knife. Carefully dry the meat with paper towels. Insert strips of carrot and garlic cloves into the shoulder, first dipping them into a mixture of salt and pork spices.
- 3
Step 3
Sprinkle the meat with chili pepper and rosemary on top.
- 4
Step 4
Place the pork shoulder in a deep baking dish or pan. Arrange the potatoes around the edges. It's best to use medium-sized, smooth, whole potatoes. Season the potatoes and pork with salt and pepper to taste.
- 5
Step 5
Cut a piece of baking sleeve and simply place it over the pan. No need to tie it.
- 6
Step 6
Bake the meat in a preheated oven at 180 degrees Celsius for half an hour. Then reduce the heat to 150 degrees and continue baking until the juice that comes out when you pierce the pork is completely clear. Occasionally baste the meat with the released juices. A silicone brush is convenient for this.
- 7
Step 7
Let the cooked meat rest outside the oven for about 10 minutes, then serve immediately, accompanied by fresh vegetables and herbs.
- 8
Step 8
Done.