Pork shoulder in the oven. Step-by-step recipe with photos. How to cook pork shoulder in a frying pan What can be made from a shoulder blade

Bake the meat in the oven quickly to make the dish tasty and juicy. How to do it? It's quite simple. Much depends on the choice of meat. Of the whole pork carcass, the neck and shoulder parts are especially soft and juicy. The fact is that these parts of connective tissue do not participate in the movement of the animal. Pork shoulder in foil in the oven tastes especially pleasant and appetizing. A layer of food foil ensures gentle cooking of the meat with minimal or no fat. The secret is that the vapors of meat juice do not go beyond the foil, but collect on it. This moisture irrigates the top of the shoulder blade throughout the baking process. Read more about the cooking process and its secrets in our recipe.

Ingredients

Pork shoulder without bone – 1.5 kg;
Seasoning “Khmeli-suneli” - 1-1.5 tsp;
Salt - to taste.

Preparation

Rinse the boneless pork shoulder in cold water and pat dry with a paper towel. This way the seasoning will fit better. Sprinkle a piece of meat with spices and salt. Rub the spatula thoroughly on all sides by hand. Leave on the plate for one hour. Just cover with foil or a lid. If desired, you can leave the meat in this state overnight in the refrigerator.

Prepare a non-stick pan or cast iron pan. Place the meat on it and spread it out.

Cover with food foil in a thick layer. The shiny side of the foil should be towards the meat - this way it will hold the heat better when baking in the oven.

Place the spatula in the oven at an average temperature of about 180-200C. Bake the meat for about an hour or a little more. Then remove the foil and continue cooking without it. In just a quarter of an hour, a golden brown crust will appear on the shoulder blade.

When cut, the shoulder blade will be pale pink.

Pork shoulder baked in the oven can be served as a hot dish or a cold appetizer. For the hot version, prepare a side dish of boiled or fresh vegetables, cereals or legumes to taste. And for a cold appetizer, when cooled, cut a piece of meat into thin slices and serve along with young herbs and sauce. Homemade Dijon mustard will perfectly complement the taste.

Cooking tips

For marinating meat, use a ready-made store-bought mixture of spices and seasonings “Khmeli-Suneli”, “For Meat”, “For Kebab” or prepared at home. Coriander, a mixture of ground peppers, dried or fresh garlic, onions, nutmeg, and ground ginger are suitable for it. Take a couple of pinches of each spice and no more.
To give the meat a special aroma and flavor, use dry white or red table wine, apple (or wine) vinegar or freshly squeezed citrus juice (orange, lemon or a mixture of both) for marinating. For lovers of Asian cuisine, we recommend using soy sauce. This little trick will also allow the meat to cook faster in the oven.
The same recipe is used to prepare stuffed meat. In this case, make deep punctures in a piece of the shoulder blade with a thin long knife or a special awl for stuffing. Place sticks of carrots, sweet bell or hot chili peppers, celery root or something else into the cuts. The meat is baked in the same way as in the recipe above.
Use this recipe for oven-baked meat when cooking beef, veal, poultry, chicken or game. The cooking principle is universal and will allow you to create many more amazing-tasting dishes!

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!

Pork is one of the most popular varieties of meat in our country. Housewives use various parts of the pork carcass to prepare delicious holiday or everyday dishes. The shoulder part, regardless of the heat treatment method, always turns out juicy and incredibly tasty. Let's think about what to cook from pork shoulder.

Sharing culinary ideas

What to cook from boneless pork shoulder? The variety of dishes will pleasantly surprise even experienced housewives and professional chefs. Let's start with the heat treatment process. The shoulder part of a pork carcass is most often fried in a frying pan or grill, or baked in an oven. You can also grill it, boil it, and even steam it.

To improve the taste, add marinade:

citrus;
wine;
pomegranate;
sour cream;
spicy;
spicy;
soy;
honey

The list of food options is endless. Of course, additional ingredients are important. Pork tenderloin has a versatile flavor, so you can cook it casually with onions or unusually with a Mexican mixture and a spicy sauce. Rely on personal taste preferences.

On a note! The shoulder blade makes a very tender boiled pork. This dish is an alternative to sausage products.

The holiday is approaching!

Even an inexperienced housewife can cook pork shoulder in foil. Many people call this dish boiled pork. Indeed, it is recommended to roll a piece of pork and tie it with kitchen twine. Bake the meat in one piece in aluminum foil. To create an appetizing golden brown crust, at the end of cooking, carefully unfold the foil and simmer the meat for some more time in the oven.

On a note! If your oven is equipped with a grill, you can use this function while cooking the pork shoulder.

Compound:

1.5 kg pork shoulder;
ground allspice and salt to taste;
2 tbsp. l. sweet paprika;
head of garlic;
1½ tsp. dried basil;
4-5 pcs. laurel leaves.

Preparation:

For real gourmets

How to cook pork shoulder in a frying pan? This is perhaps the easiest way to cook pork. Even a housewife without culinary skills can fry meat. But only a true professional can make pork shoulder exquisite and surprisingly tasty. It all depends on the marinade. Try to take a fresh look at the usual type of meat and cook it in a cognac-honey marinade with the addition of lemon and ginger.

Compound:

0.4-0.5 kg pork shoulder;
0.1 l cognac;
2 tbsp. l. refined olive oil;
1 tsp. hot capsicum;
1 tbsp. l. chopped ginger root;
a pinch of salt;
2 tbsp. l. honey;
1 lemon;
3 pcs. garlic cloves.

Preparation:

How to cook delicious pork shoulder?

You can whip up a delicious pork shoulder dish. If you no longer know what to treat your household, pay attention to a simple but at the same time delicious dish - pork with mushrooms in sauce.

Compound:

0.5-0.6 kg pork shoulder;
100 g fresh champignons;
wheat flour - 2 tbsp. l.;
salt and ground allspice to taste;
refined sunflower seed oil - 3-4 tbsp. l.;
tomato juice - 1 tbsp.;
2-3 pcs. garlic cloves;
sour cream - 2 tbsp. l.

Preparation:

Wash and dry the cooled pork shoulder.
Cut it into equal portion pieces.
We wash fresh champignons and chop them into plates.
Salt the meat to taste, add ground allspice.
Pour flour into a plastic bag and place pieces of pork shoulder.
Shake it well.
Place the breaded meat in a colander for a couple of minutes.
In a frying pan, heat the refined sunflower seed oil.
Add the pork and fry until golden.
Then add the chopped champignons.
In a separate container, combine tomato juice, sour cream, chopped garlic cloves and salt.
Pour this gravy over the meat and mushrooms, cover with a lid and simmer until done over low heat.

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.

Mix all the ingredients for preparing the marinade in one plate. By thinning everything with oil, you will end up with a paste that is fairly easy to spread onto the meat.

Step 2: marinate the pork shoulder.

Rinse the pork shoulder, dry it and coat very thoroughly with marinade on all sides. Then make small cuts in the meat. Peel the garlic cloves and cut them into thin slices and insert them into the cuts made earlier.
Cover the meat with cling film or a lid to prevent it from drying out and put the shoulder blade in the refrigerator for at least 1 hour, or better yet, at night.

Step 3: bake the pork shoulder in the sleeve.

Transfer the pickled shoulder to the sleeve and seal tightly. Each kilogram of meat should be baked for 1 hour, that is, your piece will be ready in about 1.2-1.5 hours. But first send it to preheated 220 degrees oven on 15 minutes, and then reduce the temperature to 180 and bake 1.2-1.5 hours.
At the end, open the sleeve and send the meat back so that it is lightly fried on top and gets a golden brown crust.
Then leave the pork shoulder to rest on the counter for 10-15 minutes, and you can serve it to the table.

Step 4: Serve the pork shoulder in the sleeve.

Cut the cooked pork shoulder into portions and serve with a vegetable side dish. The meat retains its juiciness inside, absorbing the aroma and taste of spices. A wonderful holiday dish.
Or you can cool the spatula completely and use it to make some mind-blowingly delicious sandwiches.
Bon appetit!