Roasted Pork Shoulder – Czech Vepřová pečeně

This is an easy recipe for a Czech-style pork shoulder roast! Soft inside, with a crispy crust, tastes excellent anytime.

Course Main Course

Cuisine Czech

Keyword Pork Recipes

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 271kcal

Rinse and pat dry 3 pounds pork shoulder. If the meat is unevenly shaped, use kitchen string to tie it together.
Peel and finely mince 2 cloves garlic. Rub the surface of the pork on all sides with garlic, 1 teaspoon salt, and 1 teaspoon ground caraway seeds.
Peel 3 medium onions and cut it into wedges. Grease a roasting pan with 2 Tablespoons pork lard, spread the onions on it. Place the seasoned meat on the onion bed. Pour about ½ cup water into the roasting pan.
Roast in a preheated oven at 400 °F – lower and upper heating only – for 30 minutes. Then reduce the temperature to 300 °F and roast for another hour and a half. After every half hour or so, baste the meat with the drippings. If there are not enough juices in the roasting dish, add a few tablespoons of water.
Set the finished roast aside, transfer the roasted juices and onions to a strain placed over a clean pot, and press through.
Slice the pork shoulder into ½ inch (1,5-2 cm) thick slices and serve.

The basic recipe makes 6 servings.
SERVING: Oven-roasted pork shoulder goes best with potato dumplings and red braised cabbage. Arrange on a plate and pour over the juices you have prepared from the onion and fat.
Roast the pork shoulder in the oven with the top and bottom heat on. Do not use the fan-forced function; else, the meat will dry out.
Roast on a higher heat first; the meat becomes crispier on the surface. Only then lower the temperature and slowly finish cooking.