Roast Pork Shoulder


  • 1 kg of pork shoulders
  • 2 tablespoons of olive oil
  • 2 teaspoons Dijon mustard
  • 5-6 garlic cloves
  • 2-3 teaspoons dried thyme
  • 1 spoon of salt and
  • 1 teaspoon of black pepper
  • 10 grains of cloves
  • 2 red onions
  • 7-8 mushrooms
  • 4 carrots
  • half a glass of red wine


The day before baking, place the meat in a deep-sided roasting tray in which you will bake it. Cut it either on rhomboids or transversely as the bread is before baking, only deeper. Make the marinade in one bowl of above mentioned ingredients. Brush the meat with this marinade and rub it in all the slits you have made. Finally, press the grains of cloves in several places. Cover the tray with foil and place it in the fridge until tomorrow.
Chop the onions into wedges, carrots into stripes and mushrooms into sheets. Raise a little meat in the baking pan and insert under it as many onion as you can, and arrange the rest around. Arrange carrots and mushrooms around the meat as well. Pour the vegetables with wine. Cover the tray with aluminium foil and roast about an hour and a half at 210 degrees.

Those who follow strict restriction rules can skip the carrot.

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