Oven Baked Pork
We wash the pork shoulder, ensuring that we clean it of any impurities and remaining hair. We place it on some absorbent towels to dry it well. In a bowl, we mix a generous amount of salt, freshly ground pepper, and sweet paprika, which will give the meat a special flavor. We take some of this mixture and rub the shoulder on all sides, making sure it is evenly coated with spices.
We clean five cloves of garlic, cut them in half, and, using a knife, make small holes in the pork shoulder where we will insert the garlic pieces. This will give the meat an intense and delicious flavor during cooking. After that, we take a portion of mustard and massage the shoulder with it on both sides, adding an extra layer of flavor. We place the shoulder in a large tray, and on top, we put the peeled tomatoes, which we chop finely, along with dried basil, broken bay leaves, white peppercorns, and a few sprigs of fresh thyme.
After arranging all the ingredients, we break dried chili flakes and sprinkle them over the meat, making sure to adjust the amount according to personal spice preferences. We cover the tray with plastic wrap or a lid, then place it in the refrigerator to let the flavors blend overnight, an essential step for achieving juicy and flavorful meat.
The next day, we take the meat out of the refrigerator and prepare to cook it. We prepare a clean tray, pour in two cups of water, add the tomato juice from the tray, and mix gently. We clean the onion, cut it into quarters, and add it to the tray to give an extra flavor to the dish. Then, we place the pork shoulder along with all the spices from the tray. We clean the remaining three cloves of garlic, chop them finely, and sprinkle them over the meat and throughout the tray to intensify the taste.
We cover the tray with aluminum foil and place it in the preheated oven at 170-180 degrees Celsius, allowing it to cook for two and a half hours. After this interval, we remove the foil, slightly increase the oven temperature, and let the meat develop a golden and appetizing crust for about 25-30 minutes. During this time, it is important to baste the shoulder with the juices from the tray 3-4 times to ensure it remains juicy and flavorful.
When the meat is ready, we take it out of the oven and cover it with a clean foil, letting it rest for 15-20 minutes. This step allows the juices to redistribute within the meat, making it more tender. After this, we can slice the pork shoulder into generous pieces and serve it with the preferred side dish. Enjoy your meal!
Ingredients: 1 slice of pork leg weighing 2 kg with bone, fat, and skin 1 full tablespoon of Dijon mustard 8 large cloves of garlic 1 onion 300 g peeled tomatoes in tomato juice salt pepper sweet paprika white peppercorns 1/2 dried red chili 1 bay leaf 5 sprigs of dried thyme 1 teaspoon of dried basil
