Roasted Cured Pork Shoulder

"The Pohorje hams have been hanging on the hooks…" he said, and it touched my heart with its simplicity, professionalism, enthusiasm, and determination. Filip Flisar is a passionate gourmet and lover of… knives! I know, it sounds strange, but he knows everything about knives, not to mention sharpening and maintaining his household pets! Because of his - often mentioned - Pohorje pork shoulders, it seemed only logical that I prepare them for him. Pork. Not his… :)

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 100 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Meat, turkey, loaf

  • pieces Salt, table

  • 4 spoon Oil, vegetable oil, canola

  • 3 spoons Vinegar, red wine

  • 1 dl Alcohol, Wine, White

  • 1 bouquet Thyme, fresh

  • 8 pieces Spices, ginger, ground

  • 0.5 piece Onion, raw

  • 1 piece Carrot, fresh

Steps

  1. Take the pork shoulder out of the refrigerator at least one hour before starting to roast. First, wash and dry it, then rub it well with a mixture of salt and freshly ground black pepper. In a pan, sear it on all sides with a little oil. Add two sprigs of thyme, a bay leaf, and wine to the pan.

  2. Transfer the pork shoulder from the pan to a baking dish, cover it with aluminum foil, and roast for 30 minutes in an oven preheated to 180 degrees Celsius. After this time, take it out of the oven, turn it over, baste it with its own juices, cover it again with foil, and return it to the oven for another hour.

  3. Strip the remaining thyme leaves and chop them finely. Mix them with vinegar and pour the mixture over the pork shoulder. Discard the foil and roast the pork shoulder until it becomes nicely crispy.

  4. Serve the roasted pork shoulder on a wooden board with a knife and two forks, so everyone can cut their own portion.

Nutrition Information (Per 100g)

  • Calories: 155.57 kcal
  • Fat: 8.47 g
    • Saturated Fat: 0.34 g
  • Carbohydrates: 0.68 g
    • Sugars: 0 g
  • Protein: 17.12 g
  • Fiber: 0.34 g

Advice

If you are roasting potatoes together with the pork shoulder in the baking dish, add them during the last 45 minutes of roasting.