Rezept Roast pork from the shoulder
© GUENSTIG-KOCHEN.AT / Franz Emeder

Roast pork from the shoulder

Roast pork from the shoulder is a classic from grandmother’s kitchen, which you must have made once! The hearty and simple recipe is just tailor-made for cooking beginners, but also advanced cooks will enjoy it. Try it out!

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INGREDIENTS for 8 servings
  • 2.5 kg pork from the shoulder
  • 2 tablespoons salt
  • 7 cloves of garlic
  • 1 tbsp. caraway seeds
  • 1 tablespoon coriander seeds
  • further
  • 2 tablespoons lard or frying fat
  • 2 onions, including peel
  • 500 ml water, soup or beer
Category
ORIGIN
Austria
DURATION
 180 MINUTES
Difficulty
EIER-KOCH

PREPARATION Roast pork from the shoulder

Roast pork, or as one would say elsewhere roast pork, recipes are a dime a dozen. Whether seasoned only with salt or literally cuddled soft over countless hours, with exotic spices, one should never forget one thing: The recipes here come from our ancestors, who knew no (cooking) luxury! That is, they had only a few spices and certainly not always the most luxurious cuts of meat available. Therefore, a Saubratl is something simple, but immensely tasty.

However, they had one thing ahead of us, which is why their versions will always be better than ours: a wood-fired oven, whose heat was much gentler, and through the wood, completely different flavors got to and into the meat. I remember the last of its kind, more than 40 years ago, which I was able to carve as if it were yesterday. Unrivaled.

Start the preparations for the roast pork from the shoulder by cupping the rind of the shoulder. Cupping means nothing more than cutting the rind with a sharp knife (diamond-shaped). Not too deep, so that you do not injure the meat. You can also skip this point, but then you will have to lift off the finished crust later before you cut the roast.

Lightly crush the caraway seeds with the salt and coriander seeds. Here it is only about the aromatics better to unlock. From that the acquisition of a small mortar  does not hurt!

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Peel the garlic and press it into the mortar. Now mix everything to a seasoning paste, which you spread generously on the meat, not on the skin(!) and massage in. Be gentle and take your time. Treat the piece of meat like a lover. Sounds stupid, but it is. You can put the seasoned meat in a freezer bag for this, so the sensual grabbers stay nice and clean.

Now let the seasoned meat rest for some time. It would be best to do this for a good 24 hours in the refrigerator. To do this, however, you would have to wrap the meat well, otherwise a wonderful aroma awaits you in the refrigerator, which will make your mouth water. Better than any room spray!

Now preheat the oven to 140°C top / bottom heat.

Pour half of the chosen liquid into a suitable roasting pan, cut the onion in half, put it in with its skin and put the seasoned roast meat in there with the cut rind facing down. If the meat has been stored in the refrigerator for a long time, you should bring it back to room temperature beforehand.

Spread the lard / dripping (this is what we call the dripping of a previously cooked pork roast) on the meat side. Place the pork roast in the preheated oven for 30 – 45 minutes, then turn it to the meat side, salt the now soft rind with plenty of salt (this will later ensure a wonderfully crispy crust) and place the roast back in the oven for a further 1.5 – 2 hours, now at 160°C.

Make sure to add the rest of the liquid from time to time, not only into the cook, so that you get a nice, tasty juice later.

About 20 minutes before the end of the cooking time increase the temperature to 230°C, so that everything gets a nice color and the crust can develop. Open the door of the oven briefly every 5 minutes so that the moisture can escape and the crust can „dry“.

Of course, it may happen that the last step takes a little longer for you, because unfortunately every oven has its own life and measures the temperature differently. It’s stupid, but unfortunately it’s the truth.

TIPP FOR Roast pork from the shoulder

If the crust of the roast pork from the shoulder is not as „crispy“ as I had hoped, I myself have had pieces of meat where none wanted to develop – who knows why, so turn on the top heat grill of the oven to finish. Now, however, stop, because there are only seconds between a perfect crust and a burnt lump. So watch closely.

As a classic side dish for a pork roast of this kind, bread dumplings and a warm cabbage salad are a must.

  • PUBLISHED
    11/2021
  • VIEWS
Last updated on 10.11.2021
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