Pork is by right the most popular type of meat. Housewives all over the world prepare the most luxurious festive and delicious everyday dishes from different parts of the carcass. However, the pork shoulder is one of the best parts. Whichever cooking method you choose - baking, frying or stewing - you will always get very juicy and incredible tasty dish... But do not forget that there are rules and guidelines for preparing the right dish. It is important not to overdry this meat. In general, we read, remember, prepare and delight our loved ones.

Pork shoulder recipe in a pan

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

How to choose the right ingredients

• Choose a pork shoulder carefully. If you take pork from the market, then pay attention to the color of the pulp. This part of the carcass should not be too dark, but also 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 preparations were used when feeding the animal. In this regard, it is necessary to take a young pig's shoulder, which is colored in shades of red. But also pay attention to the layers of fat, they should be pure white.
• You can store the pork shoulder in a sealed refrigerator compartment for up to 7 days. In the freezer, the meat should be stored for no more than a year at a temperature not exceeding -18 degrees Celsius.

1. Cut into cubes 2-3 red bell peppers.
2. Peel and cut one Yalta onion into half rings.
   
   
3. Put a non-stick frying pan on the stove and pour 30 g of olive oil on it.
4. When the oil is very hot, put the chopped onion and pepper on it.
   
   
5. Add 2 g of salt, 1-2 g of a mixture of peppers and 5-7 g of sugar to the pan. Thus, our vegetables will acquire a caramel crust and acquire a sweet and sour taste.
6. Bring to a half cooked level 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, so the vegetables will stew a little more and get the readiness we need. We transfer 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 curdle due to the temperature and is fried evenly.
   
   
9. Crush 4-5 garlic cloves with a knife.
   
   
10. Rub the chops with 5 g of salt and 4 g of the pepper mixture.
    
    
11. Put the pan on the stove and pour 40-50 g of olive oil.
12. When the oil is hot, send the pork chops to the pan.
    
    
13. Put 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 will make the meat very juicy.
    
    
15. Remove the meat from the pan, let it rest for another 3-4 minutes and serve with a garnish of bell pepper and onions.
    
    

Video recipe

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

Oven baked pork shoulder recipe

Cooking time: 4.5-5 hours (excluding pickling time).
Servings: 15-18.
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

Cooking the marinade

Cooking pork shoulder

Video recipe

You can watch the preparation of a gorgeous pork shoulder dish on the video.

Pork shoulder recipe in a slow cooker

Cooking time: 2-2.5 hours (excluding pickling time).
Servings: 8-9.
Calories per 100 g: 190-215 kcal.

Kitchen appliances

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

Ingredients

Cooking sequence

1. Wash and wipe 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 Provencal herbs. We rub our meat with this mixture and leave to marinate in the refrigerator for 3 hours.
   
   
3. We clean, wash and cut into long bars along 1 carrot.
4. Peel 6 garlic cloves and cut into large pieces.
5. When the pork is marinated, make cuts in it and place the sliced ​​carrot bars in them.
   
   
6. We also make smaller cuts and place the garlic pieces in them.
7. We rub the stuffed meat with 10 g of vegetable oil and place in a roasting sleeve.
   
   



8. We 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 on top.
   
   
9. After the time has elapsed, we take our meat out of the sleeve, cut into portions and serve with a side dish.
   
   

Video recipe

The video is waiting for you great recipe pork shoulder cooked in a slow cooker.

• Pork shoulder is served as an independent dish with fresh and stewed vegetables, boiled or baked potatoes.
• Pork shoulder dishes go well with almost all sauces. Serve sauces with this dish: 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 pre-marinate the shoulder pork before cooking. To do this, you can use the following marinades: citrus, wine, pomegranate, sour cream, spicy, spicy, soy, honey.

• If you are roasting pork shoulder, then it is better to use fresh or chilled meat. Frozen pork will give extra liquid when roasted and you will not get a crispy crust.
• It is not recommended to use a large number of various spices. Pork shoulder has its own bright and rich taste, and an overabundance of spices can drown it out.
• All women know that the way to a man's heart is through his stomach. Therefore, I recommend you a few proven recipes. meat dishes that will drive any male representative 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 option of the same dish is. Looks pretty interesting uncomplicated dish... And be sure to pay attention to the wonderful and simple recipe.

Write your cooking options in the comments and leave feedback. Bon Appetit!

Baked pork - easy to prepare and Tasty dinner or dinner. If the piece of meat is large enough for the family to eat at dinner, then for breakfast you will have perfectly cooked meat for sandwiches or sandwiches. This meat is equally tasty both hot and cold. It can be served cold as a snack by cutting it into thin slices.

For oven-baked pork shoulder, use necessary products... The meat must be washed under running water and dried with a paper towel.

Grease the meat with vegetable oil, sprinkle with white wine vinegar. Season with salt and pepper on all sides.

Put the pork shoulder on the foil, put the garlic on top of the meat, sprinkle with fennel seeds and aromatic herbs. By the way, if you like, you can stuff the meat with garlic, I prefer that it only gives the meat its flavor.

Wrap the spatula in foil so that the juice does not flow out during cooking, but remains in the foil.

Transfer to a baking dish, pour some water into it. Preheat the oven to 190 degrees and bake the meat for 1.5 hours. After a while, unfold the foil, reduce the temperature to 180 degrees, turn on the convection mode and let the meat brown.

Before serving, let the meat rest for 15 minutes so that all the juices are evenly distributed over the piece.

The pork shoulder baked in the oven is ready to serve. Serve with your favorite side dish or fresh vegetables.

Pork shoulder - meat between the neck and leg. This is the top of the front leg. The square cut is isolated from the side. The fat and skin are usually removed. The weight of the whole piece is about 5 kg. During the deboning process, the pork shoulder is split into a top, outer and bottom. The product goes on sale chilled or frozen.

Calorie content and BZHU:

• Proteins - 16;
• Fats - 21.7;
• Carbohydrates - 0;
• Caloric content - 257.

How to choose and prepare for consumption

Fresh meat has a characteristic color ranging from pink to pinkish red. The color is uniform, without grayish bloom, spots and other visible changes. The consistency is elastic, resilient. The fossa aligns quickly after pressing. Frozen pork shoulder is thawed before use. Before cooking, the meat is washed under running water.

What can you cook

In cooking, the product is subjected to various types of heat treatment: baking, frying, stewing. The meat is cooked in the oven, in a slow cooker, in a sleeve, used for making minced meat for cutlets and other products.

Popular dishes: boiled pork, risotto, green borscht, homemade kupaty. Look step by step recipes with a photo with the ingredient "pork shoulder" to learn how to cook deliciously and correctly.

Oven dishes are always much healthier and easier to prepare. This dish takes a long time only for marinating meat. And then you can simply mix your favorite vegetables (including frozen ones), put a piece of meat in the center of the baking sheet, lay out the vegetables around it, and send it to the oven to bake. And as a result, you get a healthy festive tasty dish. And the spices during baking will be mixed with the juice of vegetables and meat and will give the necessary taste and aroma.

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

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

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

COOKING:
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 prick with a knife over the entire surface to better pickling
- put in a large plastic bag.
2. For the marinade, mix:
spices, salt, broken bay leaves, finely chopped onions and garlic, pour in oil, wine and lemon juice. Stir until smooth.
3. Pour this marinade into a bag of meat, shake well.
4. Put the bag in the refrigerator for one or two days, shaking it occasionally.
5. On a baking sheet greased with vegetable oil, put the meat, after taking it out of 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, grease the meat with marinade and cover with foil.
Bake the meat for 4-5 hours (if the shoulder is from 3 kg) until tender, periodically smearing the meat with marinade.
8. One hour before the meat is ready, put the vegetables around. They can be any, fresh or frozen, according to your taste.
They can be prepared in advance: for example,
- peel, wash and cut the potatoes into half rings
- peel and dice the courgette, bell pepper, add frozen vegetables
- cut into half rings onion
- if there are mushrooms, cut them into slices the same way
Mix all prepared vegetables and add spices, sprinkle with paprika and dried garlic, salt, pepper, grease with vegetable oil and put the vegetables around the pork shoulder on a baking sheet.
9. Since I have a small piece of meat, I put the vegetables out immediately and put them in the oven to bake together with the pork shoulder for about 1-1.5 hours.
10. Put the prepared pork shoulder on the bone, baked with vegetables, on 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!

The pork shoulder in the sleeve and with cranberry sauce... Such dishes have an original taste and are suitable for both family and festive tables.

Pork shoulder in the sleeve

Pork cooked according to this recipe turns out to be very tender.

Ingredients:
pork shoulder - 1 kg
garlic - 3 cloves
soy sauce- 50 ml
mustard - 1 tbsp a spoon
Teriyaki sauce - 50 ml
ground ginger- 2 g
salt to taste

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 walk it over the entire shoulder blade. This must be done so that the pork is then well marinated.

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

Leave it to marinate in the refrigerator for 24 hours. Place the meat in a roasting 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 readiness, you can cut the sleeve so that the meat acquires an appetizing crust.

Pork dishes. Watch the video!..

Pork shoulder with cranberry sauce

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

Ingredients:
pork shoulder - 3 kg
brown sugar - 70 g
salt and spices to taste
olive oil - 10 ml
vegetable oil- 40 ml
orange - 1 pc.
water - 1 l
cranberry syrup - 100 ml
onion - 1 piece

How to cook pork shoulder with cranberry sauce:

In a bowl, combine sugar, spices and salt. Rinse the pork shoulder under water, put it on a cutting board and make diamond-shaped cuts with a sharp knife.

Then rub the entire scoop with a mixture of salt, spices and sugar. Then cover the meat cling film, transfer to a saucepan and leave for 12 hours.

Preheat the oven to 170 ° C. Lubricate the roasting rack olive oil... Pour water into a deep baking sheet.

Then put the marinated meat on a wire rack and bake it for 5-6 hours. It is important to make sure the spatula is ready before removing it from the oven. This requires cutting the meat. If pink juice oozes out of it, then it is not ready, and if transparent, then you can get the pork.

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

Fry it in a saucepan, where pre-pour vegetable oil. Then add orange juice and zest, and cranberry syrup.

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