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2020-08-13 / test@t
Oven-stewed pork shoulder
Divide the finished pork shoulder into portions of 200, 300 or 400 g - depending on the usual number of eaters at the table - and place in ziplock bags with fasteners or jars. Store in the refrigerator for up to 7 days or freeze for up to three months at temperatures above –18 ° С or up to six months at –20 ...– 24 ° С. Defrost pork in the microwave or in a skillet with added liquid.
Ingredients
- 1 whole pork shoulder with skin weighing approximately 3.5 kg without bone or up to 5 kg with bone
- 2.5 st. l. medium-ground salt and brown sugar
- 2 tbsp. l. mixtures of ground spices (for example, cumin, cinnamon, paprika, allspice and black pepper, coriander, turmeric)
STEP-BY-STEP COOKING RECIPE
Step 1
Preheat oven to 240 ° C. Combine salt, sugar and spices until smooth.
Step 2
Place the spatula skin side up on the board. Take a very sharp knife with a thin blade and cut the skin obliquely, without cutting through the meat, in parallel strips 3 cm wide.
Step 3
Rub the meat underneath with the remaining mixture. Place the meat skin side up on a wire shelf in the baking tray.
Step 4
Place the meat in the oven. After 30 min. reduce the temperature to 130 ° C and bake the meat for 5 hours if it is boneless and 6 hours with bone. Finally, increase the temperature to 230 ° C for 10 minutes to make the skin crisper.
Step 5
Transfer the meat to a platter and let it rest for 30 minutes. (during this time, you can eat the skin). Strain the mixture of juice and fat that has accumulated in the baking sheet, be sure to save it.
Step 6
Remove the remaining skin from the shoulder blade and use your hands to disassemble the meat into fibers. Place the meat in a deep bowl.
Step 7
Between the wolves of meat, you will come across pieces of fat and connective tissue. Lay them out on a board - and then chop finely with a heavy knife.
Step 8
In a bowl, combine the meat fibers, chopped connective tissue and strained juice with fat (without adding them, the meat will be dry as a result) and stir. Done!
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