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How To Cook A Pork Shoulder

5 July 2016
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Pork shoulder (also known as “neck and shoulder” or “pork ham”) is an undercut from the upper part of a swine’s front leg. As a rule, they cook it slowly and gradually to make it tender and juicy. No matter how you cook it, you can serve it as a main course or put it in burgers.

Ingredients:

  • Pork - 1 kg;
  • Salt - 1 tsp;
  • Ground black pepper - 0.5 tsp;
  • Cumin - 0.5 tsp;
  • Mustard seeds - 1 tsp;
  • Dried dill - 0.5 tsp;
  • Sunflower oil-1 tbs.

Cooking Recipe

Step 1. Baked pork shoulder – photo of the 1st step. Choose a fat piece of meat (neck or shoulder are best) otherwise it can get dry and not that tasty. Besides the pork, you will need salt, spices and some foil (or a cooking bag).

Step 2. Baked pork shoulder – photo of the 2nd step. First, wash the pork carefully and cut some excessive fat. Blot the pork with clean napkins.

Step 3. Baked pork shoulder – photo of the 3rd step. Mix some salt, ground black pepper (you may add red pepper if you want to), cumin, mustard and some dill. You can add garlic as well (4-5 finely chopped pieced).

Step 4. Baked pork shoulder – photo of the 4th step. Add a tablespoon of the sunflower oil to the spices and mix it well.

Step 5. Baked pork shoulder – photo of the 5th step. Pierce the pork with a knife in several places, and then rub it all over with the blend you got.

Step 6. Baked pork shoulder – photo of the 6th step. Then spread a piece of foil (about 50 cm long) and put the pork in the middle. You can use a cooking bag instead of foil.

Step 7. Baked pork shoulder – photo of the 7th step. Carefully wrap the pork with the foil so the edges were on the top and the juice stays inside. You can wrap it twice. Leave it for about an hour or two at the room temperature (or for a night in the fridge).

Step 8. Baked pork shoulder – photo of the 8th step. Put the pork wrapped with the foil on a tray and pour some water in it. Put it into the baking oven over medium heat. It is believed, that one should bake the pork for an hour per each kilogram. In this case, it is an hour (if you want it to be browned, unwrap it 15-20 before it’s cooked). Let the pork chill completely and put it in the fridge (for a night or so).

Step 9. Baked pork shoulder – photo of the 9th step. Slice the pork before serving in pieces about 1 cm. Serve with bread.

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