Oven-roasted pork shoulder

I have made pork shoulder in the oven several times, especially when I find two nice pieces and feel like marinating them well overnight. Generally, I choose pieces that are not too big, so they don’t take all day in the oven, and I look for meat with a little fat. This marinade with lard, paprika, garlic, and a bit of chili is simple, but it really helps a lot with flavor and browning. Usually, I also make roasted potatoes or mashed potatoes on the side, depending on how much time I have.

Quick Info

Total time: 24-26 hours (includes overnight marinating)
Preparation time: 20 minutes + at least 12 hours marinating in the fridge
Baking time: about 1.5-2 hours (depends on the oven and the thickness of the meat)
Servings: 6-8, depending on hunger
Difficulty: easy to medium (more waiting than work)
Recipe type: oven roast, suitable for family meals or holidays

Ingredients

2 pieces of pork shoulder (total about 1.2 kg)
Marinade:
- 2 tablespoons lard
- a little olive oil (1-2 tablespoons)
- 5 cloves of crushed garlic
- 1-2 tablespoons red pepper paste (like paprika paste or sweet pepper paste)
- 1-2 tablespoons garlic paste with red pepper (if you have it)
- salt, to taste
- black pepper, to taste
- chili sauce (optional, 1 tablespoon or according to how spicy you want it)
In the oven:
- 2 glasses of dry white wine (about 350-400 ml)
Optional for serving:
- roasted potatoes or mashed potatoes

Preparation method

1. Wash the pork shoulder, dry it with paper towels, and cut it into 4 large pieces. If the pieces have a little fat, leave them as they are.

2. For the marinade, put the lard, olive oil, salt, pepper, crushed garlic, pepper paste, garlic paste with red pepper, and chili sauce in a vertical blender container. Blend until you get a thick and smooth cream.

3. Rub each piece of meat on all sides with the marinade obtained. Use your hands or a brush to ensure it covers well.

4. Place the pieces in a large oven-safe dish. The meat should lie in a single layer, without overlapping.

5. Cover the dish with aluminum foil and place it in the fridge for at least 12 hours, ideally overnight. The marinade will have time to penetrate the meat.

6. When you are ready to cook, take the dish out of the fridge and let it sit at room temperature for 20-30 minutes. Preheat the oven to 220°C.

7. Place the covered dish in the preheated oven. Leave it for 15-20 minutes at 220°C.

8. After 15-20 minutes, pour the 2 glasses of white wine over the meat. Cover again with aluminum foil and put the dish back in the oven.

9. Continue baking at 200°C for another hour, then uncover the dish and leave it for another 30-40 minutes, until the meat is nicely browned and the liquid reduces. If it seems to be drying out, sprinkle with a little wine or water.

10. Remove the meat and let it rest for 10-15 minutes before slicing and serving. It’s good both warm and at room temperature.

Why I make this recipe often

It’s easy to prepare in advance and doesn’t require much attention in the oven. The meat turns out tender and flavorful after marinating, and you can vary the side dish according to what you have in the fridge. It works well when I have guests or want to make food for several days.

Tips and variations

Tips

- Let the meat marinate overnight; don’t rush it, otherwise, it won’t absorb the flavor as well.
- If you don’t have a covered dish, use aluminum foil as tightly as possible.
- If you use only lard (without oil), the marinade will be greasier, but it helps with browning.
- For juicier meat, don’t cut the pieces too small.

Substitutes

- Lard can be replaced with oil, but it will miss a bit of the classic flavor.
- Chili sauce can be omitted or replaced with another hot sauce, according to your preference.
- If you don’t have garlic paste with red pepper, just use red pepper paste and fresh garlic.

Variations

- It also works with pork loin or neck, but the baking time may vary.
- You can add fresh herbs to the marinade if you like, but it’s not necessary.

Serving ideas

- Roasted potatoes with rosemary or garlic are suitable.
- Simple mashed potatoes work just as well.
- A green salad or pickles complete the meal if you like something tangy alongside the pork.

Frequently asked questions

1. Can the meat be marinated for less than 12 hours?
It can, but it won’t have as intense a flavor. I recommend letting it sit for at least overnight.

2. Can red wine be used instead of white wine?
I don’t recommend it for this recipe because it changes the flavor and color of the sauce significantly. Dry white wine is more suitable.

3. If I don’t have a blender, how do I make the marinade?
Crush the garlic and vigorously mix all the ingredients with a spoon or fork. It will be more rustic, but it works well.

4. Can I make the recipe with chicken?
The recipe is designed for pork. For chicken, the baking time and possibly the amount of marinade need to be adjusted.

5. Does the marinade leave color on the dish, is it hard to clean?
If you use a ceramic or glass dish and let it soak immediately after cooking, there shouldn’t be any issues.

Nutritional values (estimates)

Average serving of 150 g of meat (without side dish): approximately 320 kcal
Protein: 28 g
Fats: 22 g
Carbohydrates: 2-4 g (from pepper paste and marinade)
These values are indicative and may vary depending on how much fat the meat has and how much marinade remains on the meat after baking.

Storage and reheating

The meat keeps well in the fridge for 2-3 days in a covered container. For reheating, place it in the oven or microwave, but don’t overdo it with the time to avoid drying out. It also works cold, sliced thinly, in sandwiches. I don’t recommend freezing after it has been cooked, as the texture will suffer.

 Ingredients: 2 pieces of pork loin (about 1.2 kg) 2 glasses of white wine Marinade: - 2 tablespoons of lard, 5 cloves of garlic, a little olive oil, red pepper paste, garlic paste with red pepper, salt, pepper, piri-piri sauce salt if needed

 Tags:  pork steak in the oven