Marinated Pork Shoulder
Perfect for any big celebration or Sunday lunch. Let the taste of good home cooking entice you.
Details
- Preparation Time: 180 minutes
- Cooking Time: 115 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 6
Ingredients
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1.5 kg Meat, pork, loaf
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0.5 teaspoons Salt, table
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1 dl Honey
marinada
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2 pinch Spices, pepper, black
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1 twig Rosemary, fresh
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1 spoon Spices, cumin, seeds
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1 teaspoon Spices, mustard seeds, ground
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1 dl Oil, olive
Steps
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Wash the rosemary, strip the leaves, and chop them finely. In a large shallow bowl, mix the oil, rosemary, cumin, mustard seeds, and pepper. Wash the pork shoulder and dry it well. Using a sharp knife, make long and crosswise cuts on the top to create squares. Rub it well with salt and place it in the bowl with the marinade. Use your hands to rub the marinade into the meat and place the bowl in the refrigerator for at least 3 hours.
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Preheat the oven to 180°C. Take the pork shoulder out of the bowl, place it on a baking dish, and pour the marinade over it. Put the dish in the preheated oven and bake the pork shoulder for 1 hour and 40 minutes. Turn it several times during baking and baste it with the juices that accumulate in the dish. Then take the dish out of the oven, increase the temperature to 200°C, and brush the pork shoulder with honey. Bake for another 15 minutes until the crust is crispy.
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Take the baked pork shoulder out of the dish, loosely cover it with aluminum foil, and let it rest for a few minutes. Then slice it and serve with your chosen side dish. Strain the sauce that formed during baking and serve it as a side.
Nutrition Information (Per 100g)
- Calories: 141 kcal
- Fat: 5.05 g
- Saturated Fat: 0.98 g
- Carbohydrates: 0.46 g
- Sugars: 0 g
- Protein: 19.75 g
- Fiber: 0.26 g
Advice
To check if the pork shoulder is cooked enough, make a cut with a knife to the bone and see if the meat is still pink. Bake it until the meat near the bone is no longer pink.