Pork is a popular product among Russians and people around the world. Dishes made from this meat can be seen both on everyday and holiday tables. The shoulder is considered one of the highest quality parts of a pork carcass. It is suitable for baking, frying, stewing and other types of cooking. Due to its versatility, pork is prepared by both inexperienced housewives and leading chefs in the culinary industry.

What it is?

Pork shoulder or butt is the part that is located at the top of the animal's front legs. Usually it is cooked slowly, trying not to dry out the meat, achieving a soft, juicy consistency. The shoulder blade is suitable as a main dish and snack (in a salad, on a sandwich, on the grill). It can also be prepared for the second course.

The spatula looks quite appetizing, and it can be cooked deliciously. Recipes can be both simple and sophisticated.

Calorie content and composition

Pork is not only widely available, but also healthy. 100 grams of ham contain 257 kcal.

Meat is rich in B vitamins (B1, B2, B5, B9 and B12). The cutout contains large amounts of potassium, calcium, magnesium, sodium and phosphorus. These minerals help strengthen bone tissue, the cardiovascular system and improve the functioning of the nervous system. Among the macroelements that make up pork shoulder are: iodine, fluorine, zinc, iron and copper. They saturate the blood, ennoble and rejuvenate the skin.

The blade part has a BZHU:

• proteins – 16 grams;
• fats – 21 grams;
• carbohydrates – 0 grams.

How to cut?

The choice of meat must be taken responsibly. You need to pay attention to the shade of the ham (it should not be too dark or light). An incorrect dark color indicates an old age of the animal, the meat of which will be quite tough and lacking in taste. Too light a color indicates the use of hormones when fattening a pig.

The rich red flesh of a young animal is considered to be of the best quality. The fat layer should be pure white.

The ham must be stored in the refrigerator for up to seven days; in the freezer at -18°C no more than one year is allowed.

Cutting the pork ham takes place in several stages.

1. Cut off the ribs (with meat). They can be cooked separately later.
2. Carefully cut off the skin, constantly stretching the skin.
3. Separate the bone (with meat), cut along the bone, in the direction of the grain. It makes an excellent broth.
4. All that's left is clean meat. It can be cooked whole or divided into small pieces.

You can watch how to properly cut a pork shoulder in the following video.

How can you prepare it?

The number of variations of pork ham dishes is amazing. It is suitable for frying on the stove or grill, baking, boiling, and steaming. To enrich the taste of meat, marinades are used (sour cream, citrus, soy, wine), which highlight the aroma of pork. Pork is universal, so it can satisfy even the most selective taste. It produces excellent boiled pork, which will become a worthy natural substitute for sausage.

Ham in foil. Buzhenina

Cooking time: about eight hours.

Ingredients:

• ham – 1.5 kg;
• pepper and salt - optional;
• sweet paprika – 2 tbsp. l.;
• garlic – 1 head;
• dried basil – 1.5 tsp;
• bay leaf – 4-5 pieces.

You can add other spices, it is better to focus on your taste.

It is necessary to fold the meat into a roll and secure it with cooking ropes. Wrap in aluminum foil and place in the oven. To get a crispy crust, open the foil ten minutes before the end and let the roll simmer.

A novice housewife will be helped out by the grill function that some ovens are equipped with.

Detailed instructions.

• Prepare the ingredients. Thaw the pork, rinse under running water. Blot excess moisture with a napkin.
• Peel the garlic and chop it. Mix garlic, paprika, pepper and dried basil. Cover the pork ham with this mixture, apply in a circular, massaging motion.
• Shape the meat into a roll and tighten with kitchen string.

• Cover the baking sheet with foil. For reliability, it is recommended to lay the material in two layers.
• Place the pork shoulder and bay leaf on the foil. It is necessary to completely cover the meat with foil so that there are no holes or openings.
• Marinate pork for six hours.
• Preheat the oven and place the future dish in it.
• Cook for about thirty minutes at a temperature of 220°C, then keep the meat inside for two hours at 180°C.
• Open the foil fifteen minutes before the end of cooking. Simmer the spatula until a crust appears.
• Check the condition of the meat with a knife or toothpick.

Pork ham in a frying pan

Ingredients:

• pork – 400-500 g;
• cognac – 100 ml;
• refined sunflower oil – 2 tbsp. l.;
• hot red pepper – 1 tsp;
• chopped ginger root - 1 tbsp. l.;
• salt - optional;
• honey – 2 tbsp. l.;
• lemon – 1 piece;
• garlic – 3 cloves.

The fastest and easiest type of preparation. Even a novice housewife can fry. The main thing is to choose the marinade correctly.

Experienced chefs advise trying a marinade based on cognac and honey, adding lemon and ginger.

Detailed instructions.

1. Cut the ham into individual pieces. Wash under running water. Blot off excess moisture with dry wipes.
2. Squeeze the lemon. Pour it over portions of meat, stir, let sit for ten or fifteen minutes.
3. Peel, chop or grate the garlic. Add garlic to pork and mix.
4. Place the meat on the stove. Fry on each side for a few minutes until golden brown.
5. At this time, you need to peel the ginger and finely grate it.
6. Slice the red hot pepper. Mix it with ginger and honey. Add cognac and mix thoroughly.
7. Place the cooked meat slices in a heat-resistant container and cover with a lid to keep the pork warm.
8. Place the prepared marinade in a frying pan and boil for ten minutes.
9. Pour the marinade over the ham pieces.
10. Place the dish in the oven and bake for thirty minutes at 180°C. This pork goes well with any side dish.

Pork shoulder in mushroom sauce

Cooking time: about one hour.

Ingredients:

• pork – 500-600 g;
• fresh mushrooms (champignons) – 100 g;
• wheat flour – 2 tbsp. l.;
• salt and pepper - optional;
• refined sunflower oil – 3-4 tbsp. l.;
• tomato nectar – 1 glass;
• garlic – 2-3 cloves;
• sour cream 15% – 2 tbsp. l.

Detailed instructions.

1. Wash the cooled meat under running water. Blot excess liquid with dry towels.
2. Cut the ham into separate uniform pieces.
3. Wash the mushrooms and cut into slices.
4. Salt and pepper the pork.
5. Place flour in a baking sleeve and add pieces of ham. Shake the bag thoroughly until the meat is completely coated with flour.
6. Remove excess flour from pork.
7. Heat a frying pan with refined sunflower oil.
8. Add the meat and fry until golden brown.
9. Add mushrooms.
10. Mix tomato juice, sour cream, garlic and salt. To stir thoroughly.
11. Coat the contents of the pan with the mixture. Cover with a lid and simmer for fifteen minutes over low heat, making sure the dish does not burn.

Pork ham in a slow cooker

Cooking time: two or two and a half hours (excluding marinating).

Ingredients:

• pork ham – 2 kg;
• Provençal herbs – 1-2 tsp;
• salt and pepper - optional;
• soy sauce – 4 tbsp. l.;
• garlic – 6 cloves;
• carrots – 1 piece;
• refined sunflower oil – 2 tbsp. l.

Detailed instructions.

1. Rinse the pork under running water. Remove excess moisture with dry wipes.
2. Make a mixture of salt, pepper, soy sauce and Provençal herbs.
3. Cover the meat with marinade and let it sit for three hours in the refrigerator.
4. Wash, peel and cut the carrots into strips lengthwise.
5. Peel the garlic and chop coarsely.
6. After marinating, create slits in the ham and put carrots and garlic there.
7. Rub the pork with sunflower oil and place in a baking bag.
8. Place the dish in the multicooker and set it to the “Baking” mode. Cook for two hours.
9. If the sleeve swells excessively during cooking, you need to make a hole at the top.

Baked shoulder with garlic

Cooking time: about two hours (excluding marinating).

Ingredients:

• pork ham – 1 kg;
• sunflower oil – 60 ml;
• garlic – 3 cloves;
• salt and pepper - optional;
• coriander – 1 tsp;
• cardamom – 1 tsp.

Detailed instructions.

1. Wash the pork shoulder under the tap. Remove excess moisture from the surface.
2. Make a mixture of sunflower oil, pepper, cardamom, salt and coriander.
3. Chop the garlic.
4. Use a toothpick to create small holes for better marinade penetration.
5. Cover the meat with a mixture of oil and spices.
6. Marinate for two or more hours.
7. Wrap the pork in foil, leaving no gaps.
8. Place the meat on a baking sheet in a preheated oven. Cook for about one and a half hours at 180°C.
9. Check readiness with a toothpick or knife.
10. Leave the pork near the window for half an hour.

Pork ham goulash with tomatoes and green beans

Ingredients:

• pork ham – 500 g;
• tomatoes – 700 g;
• green beans – 200 g;
• onion – 1 piece;
• garlic – 2 cloves;
• parsley - a small bunch;
• broth or water - 2 measuring cups;
• apple juice – 0.5 measuring cup;
• tomato paste – 1 tbsp. l.;
• olive oil – 3 tbsp. l.;
• sweet paprika – 1 tsp;
• dried thyme – 0.5 tsp;
• salt and pepper - optional.

Detailed instructions.

• Peel the garlic, onion, chop into small pieces.
• Scald the tomatoes and do not touch them for five minutes. Place in cool water and remove the skin. Cut.
• Cut the meat into small cubes.
• Heat a pan and pour in olive oil.
• Fry garlic and onion until golden brown.
• Add paprika and fry for sixty seconds.
• Add meat and cook, stirring, until browned.
• Remove the tomatoes and pasta to the pan. Simmer for five minutes.

• Add apple juice and boil.
• Pour in the broth and boil.
• Add thyme, salt and pepper.
• Simmer covered for an hour and a half over low heat until the meat is tender.
• Cut the green beans into two or three centimeter pieces.
• Add to the dish and cook for another fifteen minutes.
• Chop the parsley and add to the goulash.

Choucroute with pork ham

Cooking time: about three hours.

Ingredients:

• sauerkraut – 1.5 kg;
• pork ham – 1.3 kg;
• onion – medium, 3 pieces;
• garlic – 5-6 cloves;
• Krakow sausage – 300 g;
• butter - for frying;
• salt and pepper - optional.

Detailed instructions.

1. Gently wash the cabbage under cool water. Place half in a cooking container.
2. Cut the pork into pieces two centimeters thick. Cut in half crosswise again.
3. Fry on both sides without using oil.
4. Salt and pepper the meat, place it on top of the cabbage in the container, and add the remaining sauerkraut on top.
5. Bake covered in an oven at 140°C for about two hours.
6. Peel and cut the garlic and onion into half rings.
7. Grind the sausage into a cube two centimeters wide.
8. Cook the sausage with garlic and onion in butter for five minutes.
9. Add to the baking container and mix. Simmer in the oven for about twenty-five minutes.

Cabbage soup with pork shoulder

Great because you only need a small amount of ingredients.

To make the broth less fatty, just cool it. The fat will float to the surface and solidify. It can be easily removed later.

Cooking time: about two hours.

Ingredients:

• medium onion – 4 pieces;
• garlic – 6-8 cloves;
• ginger root – 3 cm;
• pork ham with bone – 800 g;
• cabbage – 500 g;
• feathery onion - a small bunch;
• salt and pepper - optional.

Detailed instructions.

1. Peel and wash the onion, ginger and garlic, place the peelings in a saucepan.
2. Place the meat in a saucepan and add enough cool water to cover the pork. Boil. Add salt and skim off foam. Boil the ham for one and a half hours.
3. Filter the broth. Separate the meat from the bone and cut into medium pieces, put back into the broth.
4. Cut the onion into half rings. Chop the ginger and four cloves of garlic.
5. Fry the vegetables in the fat from the broth over high heat for about five minutes.
6. Add ginger, onion and garlic to broth.
7. Finely chop the cabbage and remove the stem. Cut the straw crosswise into pieces of two centimeters.
8. Boil the broth, add cabbage, cook for about fifteen minutes.
9. Chop the remaining garlic and green onions, add pepper.
10. Place vegetables in cabbage soup, turn off heat. Let it sit covered for fifteen minutes.

Pork shoulder in Belgian beer

Cooking time: about two hours.

Ingredients:

• pork – 800 g;
• onion – medium, 2 pieces;
• rye bread – 2 large pieces;
• mustard – 2-3 tbsp. l.;
• bay leaf – 1-2 pieces;
• peppercorns – 3-5 pieces;
• salt - optional;
• sunflower oil – 3-4 tbsp. l.

Detailed instructions.

• Wash the pork ham under running water. Blot off excess moisture with dry wipes.
• Cut into three centimeter pieces.
• Pepper the meat, add thirty milliliters of oil, stir.
• Let it brew for thirty minutes, covered, in the refrigerator. You can marinate for up to 24 hours.
• Heat a frying pan over high heat without adding oil.
• Add the pork, stirring, and fry until browned. Cook in two batches.
• Place onion, cut into half rings, into the meat and cook for about five minutes.
• Add water until the meat simmers until tender (about thirty minutes).
• Add salt. As it evaporates, pour in beer.
• Spread mustard on rye bread.
• Place the bread with the mustard on the bottom into the almost finished dish.

• Pepper and add bay leaf.
• Simmer for ten minutes.
• Mash the soggy bread.

Kavarma, Bulgarian pork ham

Cooking time: about one and a half hours.

Ingredients:

• pork shoulder – 800 g;
• onion – medium, 2 pieces;
• sweet bell pepper – 1-2 pieces;
• champignons – 150 g;
• tomato nectar – 400 ml;
• sugar – 2-3 tsp;
• salt and pepper - optional;
• meat seasoning – 1 tsp;
• sunflower oil – 2 tbsp. l.

Detailed instructions.

1. Wash the pork shoulder in running water. Blot excess moisture with a paper towel.
2. Cut into three centimeter cubes. Pepper and mix.
3. Chop bell peppers, onions and mushrooms.
4. Heat a frying pan with oil over high heat.
5. Add pork and cook until browned, four minutes.
6. Place the onion in the pan, stirring, and fry for three minutes.
7. Add champignons, stir.
8. Pour tomato nectar over the contents of the pan.
9. Salt, add pork seasoning, sugar.
10. Next, simmer under the lid over low heat.
11. After seven minutes, add sweet pepper. Simmer until done for fifteen to forty minutes.

Pork shoulder in a sleeve and with cranberry sauce turns out very tasty. Such dishes have an original taste and are suitable for both family and holiday tables.

Pork shoulder in a sleeve

Pork prepared according to this recipe turns out very tender.

How to cook pork shoulder in a sleeve:

Rinse the meat under running water and dry on a paper towel. Then take a wooden skewer and carefully run it all over the shoulder blade. This must be done so that the pork is then thoroughly marinated.

Pour the sauces into a bowl, add ground ginger, mustard and chopped garlic. Mix everything thoroughly, and then coat the pork shoulder with the resulting marinade.

Leave it to marinate for a day in the refrigerator. Place the meat in a baking sleeve and secure with clips.

Preheat the oven to 200°C. Then transfer the pork in the sleeve to a baking sheet and bake for 1-1.5 hours.

15 minutes before cooking, you can cut the sleeve so that the meat acquires an appetizing crust.

Pork dishes. Watch the video!..

Pork shoulder with cranberry sauce

The blade prepared according to this recipe has an original taste.

How to cook pork shoulder with cranberry sauce:

Mix sugar, spices and salt in a bowl. Rinse the pork shoulder under water, place on a cutting board and use a sharp knife to make diamond-shaped cuts.

Then rub the entire spatula with a mixture of salt, spices and sugar. Then cover the meat with cling film, place in a saucepan and leave for 12 hours.

Preheat the oven to 170°C. Grease a baking rack with olive oil. Pour water into a deep pan.

Then place the marinated meat on the grill and bake it for 5-6 hours. It's important to make sure the spatula is ready before you remove it from the oven. This requires cutting the meat. If pink juice oozes out of it, then it is not ready, but if it is clear, then you can remove the pork.

Place it on foil, wrap it around the meat on all sides and leave for 1 hour. Take the onion, peel and chop.

Fry it in a saucepan, where you first pour vegetable oil. Then add orange juice and zest, as well as cranberry syrup.

Then reduce the heat and simmer everything for 20-30 minutes, it is necessary for the mass to thicken. Unwrap the meat, pour the resulting sauce over it, and then serve. It goes great with mashed potatoes or boiled rice.

Pork is rightfully the most popular type of meat. Housewives all over the world prepare the most luxurious holiday and very tasty everyday dishes from different parts of the carcass. However, the pork shoulder is one of the best parts. Whatever cooking method you choose - baking, frying or stewing - you will always end up with a very juicy and incredibly tasty dish. But do not forget that there are rules and recommendations for preparing the right dish. It is important not to dry out this meat. In general, we read, remember, cook and make our family and friends happy.

Pork shoulder recipe in a frying pan

Kitchen appliances: stove, non-stick frying pan, knife, cutting board, plate.

How to choose the right ingredients

• You need to choose your pork shoulder carefully. If you buy pork at the market, pay attention to the color of the flesh. This part of the carcass should not be too dark, but not too light. The dark color of the meat tells us that the animal was not young, and after cooking it will be tough and tasteless. Well, if the pork is too light, then this indicates that hormonal drugs were used when feeding the animal. In this regard, it is necessary to take the shoulder blade of a young pig, which is painted in shades of red. But also pay attention to the layers of fat, they should be pure white.
• Pork shoulder can be stored in an airtight container in the refrigerator for up to 7 days. In the freezer, meat should be stored for no more than a year at a temperature no higher than -18 degrees Celsius.

1. Cut 2-3 red bell peppers into cubes.
2. Peel and cut one Yalta onion into half rings.
   
   
3. Place a non-stick frying pan on the stove and pour 30 g of olive oil onto it.
4. When the oil is very hot, place the chopped onion and pepper on it.
   
   
5. Add 2 g of salt, 1-2 g of pepper mixture and 5-7 g of sugar to the frying pan. This way our vegetables will acquire a caramel crust and acquire a sweet and sour taste.
6. Bring until half cooked and add 30 g of balsamic wine vinegar.
   
   
7. When the vegetables are ready, turn off the stove and add 20 g of olive oil and 50 g of chopped basil, this way the vegetables will simmer a little more and acquire the readiness we need. Transfer the vegetables to a plate.
   
   
8. Take 2 pork chops and make cuts on the sides. Thanks to these cuts, we will ensure that the meat does not curl due to temperature and is fried evenly.
   
   
9. Crush 4-5 cloves of garlic with a knife.
   
   
10. Rub the chops with 5 g salt and 4 g pepper mixture.
    
    
11. Place the frying pan on the stove and pour in 40-50 g of olive oil.
12. When the oil is hot, add the pork chops to the frying pan.
    
    
13. Add garlic, 4-5 sprigs of thyme and 50 g of butter to the meat.
14. Fry the meat on each side for 3-4 minutes, pouring over the juice that forms in the pan. This way the meat will be very juicy.
    
    
15. Remove the meat from the pan, let it rest for another 3-4 minutes and serve with a side dish of bell peppers and onions.
    
    

Video recipe

Be sure to watch the video of how a gorgeous pork shoulder dish is prepared in a frying pan.

Oven baked pork shoulder recipe

Cooking time: 4.5-5 hours (excluding marinating time).
Number of servings: 15-18.
Number of calories per 100 g: 260-280 kcal.

Kitchen appliances

• oven;
• a rimmed baking sheet or large baking dish;
• special thread for meat;
• two large deep saucepans;
• deep plates;
• paper towels.

Ingredients

Cooking sequence

Preparing the marinade

Cooking Pork Shoulder

Video recipe

You can watch the preparation of a delicious pork shoulder dish in the video.

Pork shoulder recipe in a slow cooker

Cooking time: 2-2.5 hours (excluding marinating time).
Number of servings: 8-9.
Number of calories per 100 g: 190-215 kcal.

Kitchen appliances

• multicooker;
• baking sleeve;
• large deep bowl;
• cutting board.

Ingredients

Cooking sequence

1. Wash and dry 1.5-2 kg of pork shoulder with paper towels.
   
   
2. Mix 4-5 g of salt, 4-5 g of a mixture of peppers, 35 g of soy sauce and 7-8 g of Provençal herbs. Rub our meat with this mixture and leave to marinate in the refrigerator for 3 hours.
   
   
3. Peel, wash and cut 1 carrot lengthwise into long strips.
4. Peel 6 cloves of garlic and cut into large pieces.
5. When the pork is marinated, make cuts in it and place chopped carrot sticks in them.
   
   
6. We also make smaller cuts and place pieces of garlic in them.
7. Rub the stuffed meat with 10 g of vegetable oil and place it in a baking sleeve.
   
   



8. Turn on the multicooker in the “Baking” mode and set the time to 1 hour 50 minutes. During baking, if the sleeve inflates too much, you can make a hole at the top.
   
   
9. After the time has passed, we take our meat out of the sleeve, cut it into portions and serve with a side dish.
   
   

Video recipe

In the video you will find an excellent recipe for pork shoulder cooked in a slow cooker.

• Pork shoulder is served as an independent dish with side dishes of fresh and stewed vegetables, boiled or baked potatoes.
• Pork shoulder dishes go perfectly with almost all sauces. Serve this dish with sauces: sweet and sour, berry, honey, mushroom, white, cheese and cream. You can also come up with your own unique sauce based on your taste preferences.
• It is recommended to marinate the pork shoulder before cooking. To do this, you can use the following marinades: citrus, wine, pomegranate, sour cream, spicy, spicy, soy, honey.

• If you are frying pork shoulder, it is better to use fresh or chilled meat. Frozen pork will release excess liquid when fried and you won't get a crispy crust.
• It is not recommended to use a large number of different spices. Pork shoulder has its own bright and rich taste, and too much spice can drown it out.
• All women know that the way to a man's heart is through his stomach. Therefore, I recommend to you several proven recipes for meat dishes that will drive any male member crazy. First of all, I advise you to try to cook juicy. If you don't like or don't have beef on hand, you can cook it. A good version of the same dish is. This simple dish looks quite interesting. And be sure to pay attention to the wonderful and simple recipe.

Write your cooking options in the comments and leave reviews. Bon appetit!

Pork is not as fatty and harmful to the body as is commonly believed by people who have come under the influence of mass culture. After all, our ancestors have been using it for centuries - and, as we see, humanity is still thriving. And for those who doubt such conclusions, pork shoulder (without or with bone) is very suitable as a meat component. Unlike the neck or butt, there is very little fat in this one, which will greatly calm the soul worried by nutritionists.

Baked pork shoulder with mayonnaise

The most sensible thing to do would be to cook such a piece in the oven. Firstly, this method is more harmless than frying, and gives tastier and more aromatic results than boring boiling. And secondly, it requires very minor preparatory manipulations. Take a boneless pork shoulder, a two-kilogram slice, add salt and pepper. Deep narrow cuts are made in it, into which garlic cloves cut into long cubes and rolled in a mixture of pepper and salt are inserted. The meat is well spread with mayonnaise and sprinkled with chopped parsley and dill on all sides, placed in a container with a lid and hidden in the refrigerator for at least half a day. Then it is tightly wrapped in foil and placed in the oven for an hour and a half, after which the foil is opened, and the pork acquires a tempting blush for a quarter of an hour. The result is a very flavorful and tender boneless pork shoulder. No one will refuse this!

Czech-style spatula

First you need to make a marinade, for which the same amount of cumin seeds, a spoonful of salt and mustard, two spoons of ground black pepper and three crushed cloves of garlic are mixed into vegetable oil (two spoons are enough). Rub boneless pork shoulder (about two and a half kilograms) with this vigorous mixture and keep it in it for half an hour. Onions, cut into thick rings, are laid out on a baking sheet, sprinkled with beer, pork is placed on it and covered with foil. After an hour of baking, the foil is removed, the slice is turned over, the oven temperature is reduced to 150, and the process continues for about two more hours. Then the pork should rest on a wooden board for a third of an hour, and the juices from it should be poured into a saucepan, two tablespoons of butter and a spoonful of diluted starch should be added to them. Boil for ten minutes and you have a natural Czech gravy that goes very harmoniously with pork.

Pork on the bone

Pork shoulder on the bone is no less attractive in culinary terms. The recipes with photos are so delicious that it makes your eyes wide open! Try this first: mix a variety of spices, dried onions and garlic, mustard grains or flakes, parsley and paprika in a stack of soy sauce (all seasonings - a teaspoon). Pork on the bone (two good slices) is cut 2-4 times across the fibers, pieces of lard are pushed into the slits (for extra juiciness), the steaks are placed in a bag and filled with marinade. After three hours, they are placed on a wire rack and sent into a very hot (260 degrees) oven. After half an hour of baking, you can call for dinner.

Dish in German

It also requires a pork shoulder on the bone. The recipe calls for two kilos of meat in one piece (and preferably, but not necessarily, with the skin) in a saucepan, pour in a liter of beer, add an onion and a carrot, sprigs of parsley, rosemary and dill and cook slowly for two hours. Next, the future boiled pork on the bone is stuffed with garlic, greased with olive (or just sunflower) oil and put in the oven for an hour and a half until a lovely tan appears. The best side dishes are stewed cabbage and potatoes - either simply boiled or baked with pork.

Oven dishes are always much healthier and easier to prepare. This dish requires a long time just to marinate the meat. And then you can simply mix your favorite vegetables (including frozen ones), place a piece of meat in the center of the baking sheet, arrange vegetables around it, and put it in the oven to bake. And as a result, you get a healthy, delicious holiday dish. And during baking, the spices will mix with the juices of vegetables and meat and add the necessary taste and aroma.

INGREDIENTS:
Pork shoulder on the bone (without skin) - 1 pc. (I had a small one 1 kg)

For the marinade:
1 small onion
3 cloves of garlic,
1 tsp oregano,
0.5 tsp cumin,
0.5 tsp cilantro (I used dried),
1/3 tsp. chili pepper,
1 bay leaf,
salt, ground pepper,
1 tsp lemon juice,
30 ml red wine,
2 tbsp. olive oil

Any vegetables (fresh and frozen:
potatoes, carrots, onions, broccoli, zucchini,
cauliflower, green beans, pumpkin,
maybe mushrooms, etc.

PREPARATION:
1. To prepare pork shoulder on the bone, baked with vegetables, you must first prepare the meat itself:
- wash the pork shoulder, dry it and pierce it with a knife over the entire surface for better marinating
- Place in a large plastic bag.
2. For the marinade, mix:
spices, salt, broken bay leaf, finely chopped onion and garlic, add oil, wine and lemon juice. Stir until smooth.
3. Pour this marinade into a bag with meat, shake well.
4. Place the bag in the refrigerator for one to two days, shaking it occasionally.
5. Place the meat on a baking sheet greased with vegetable oil, after removing it from the marinade and blotting it with a paper towel.
Leave the marinade in the bag.
6. If you have a large pork shoulder, then put it without vegetables in the oven, preheated to 220 degrees, for 15 minutes, then turn the meat over to the other side and cook for another 15 minutes.
7. Next, reduce the oven temperature to 150 degrees, coat the meat with marinade and cover with foil.
Bake the meat for 4-5 hours (if the shoulder is over 3 kg) until cooked, periodically brushing the meat with marinade.
8. An hour before the meat is ready, place vegetables around. They can be anything, fresh or frozen, to suit your taste.
They can be prepared in advance: for example,
- Peel, wash and cut the potatoes into half rings
- peel and cut into cubes zucchini, bell peppers, add frozen vegetables
- cut onion into half rings
- if you have champignons, cut them into slices as well
Mix all the prepared vegetables and add spices, sprinkle with paprika and dried garlic, salt, pepper, grease with vegetable oil and place the vegetables around the pork shoulder on a baking sheet.
9. Since I have a small piece of meat, I laid out the vegetables immediately and put them in the oven to bake along with the pork shoulder for about 1-1.5 hours.
10. Transfer the finished pork shoulder on the bone, baked with vegetables, to a cutting board, cover with foil and leave to “rest” for 20 minutes.
11. Cut the finished pork shoulder into thin slices and serve with baked and fresh vegetables or sauce (optional).

Bon appetit!