Pork meat is loved by many for its softness and juiciness, and although all parts of pork are good in their own way, the pork shoulder is especially popular among gourmets. It can be prepared in different ways and used as a separate dish, and with a side dish. It is the scapula that becomes the decoration of any festive table.
Pork spatula baked in the oven
If you are ready to spend a few days preparing, we will tell you how delicious to cook a pork shoulder in the oven.
Ingredients:
- pork shoulder - 3,5 kg;
- onion - 4 pieces;
- garlic - 12 denticles;
- olive oil - 2 tbsp. spoons;
- leaves oregano - ¼ st .;
- bay leaves - 2 pcs .;
- seeds of cumin - 2 ½ tsp;
- lime juice - 2 tbsp. spoons;
- salt, pepper to taste.
For sauce:
- leaves of coriander and parsley - 1 ½ st .;
- red dry wine - ¼ of a century;
- olive oil - ½ item;
- garlic - 2 cloves;
- cumin ground and large salt - for ¾ tsp;
- carrots tartaya - ½ st .;
- chili pepper (chopped) - 2 tbsp. spoons.
Preparation
First, make the sauce - mix the greens, oil, wine, cumin, salt and garlic in a blender until smooth, and then add the carrots and chili. Put the sauce in the fridge.
Blade pierce all over the surface and put in a plastic bag with clasps. Mix garlic, onion, oregano, bay leaf, cumin, salt and pepper, butter and lime juice in a blender. With this marinade, pour the meat in a bag and put it in the refrigerator for 2 days, shake it occasionally.
Heat the oven to 220 degrees, remove the meat from the bag, blot it with a paper towel and put it on a baking sheet lubricated with oil. Put in the oven for 15 minutes, then turn over and cook another 15 minutes.
Heat heat in the oven to 150 degrees, pour the meat into the marinade and cover with foil. Cook the spatula for 4-5 hours, sometimes lubricating the marinade. When it is ready, put it on a board, wrap it in foil and leave it for 20 minutes. After this, cut and serve together with the sauce.
Pork shoulder in the sleeve
This recipe for making a pork shoulder is quite simple and fast.
Ingredients:
- pork shoulder blade - 1 kg;
- Teriyaki sauce - 50 ml;
- soy sauce - 80-100 ml;
- garlic - 2-3 cloves;
- mustard - 1 tbsp. a spoon;
- ginger - a small piece.
Preparation
Blade the spatula, dry and thoroughly over the entire surface poke with a wooden skewer. Mix the sauces, squeeze garlic to them, rub the ginger and add mustard. With this marinade, spread the spatula and put it in the refrigerator at least for the night. Put the meat in the roasting bag and send it to the oven, heated to 200 degrees for 1-1.5 hours. Pork shoulder blade, baked in a sleeve on this recipe, turns out fragrant and gentle.
Pork shoulder blade in foil
Preparation of a pork shoulder blade in a foil does not take much time, but the meat will leave very tender and juicy.
Ingredients:
- pork shoulder blade - 1,5-2 kg;
- egg yolk - 1 piece;
- garlic - to taste;
- vegetable oil - 2 tbsp. spoons;
- vinegar - 1 tbsp. a spoon;
- mustard - 1 tbsp. a spoon;
- salt, sugar to taste.
Preparation
The blade is washed, dried and stuffed with garlic, sliced and boneless in salt. Yolk yarn with salt, mustard and sugar. Add oil, vinegar and, if desired, a little lemon juice. With the resulting home-made mayonnaise, shred the spatula and send it to the refrigerator for the night. Heat the oven to 200 degrees, wrap the pork shoulder in foil and send it to the oven for 1.5-2 hours. Then unfold the foil and let the meat stand for another 10-15 minutes to make it brown.
Pig blade in aerogrill
Ingredients:
- pork shoulder blade - 1,5 kg;
- pepper black and red - 1 teaspoon;
- coriander, cardamom, salt - 1 tsp each;
- garlic - 1 head;
- vegetable oil - 100 ml.
Preparation
Mix the butter with spices and squeezed garlic. In the meat, make deep punctures and rub oil in them with spices. Leave to infuse for a couple of hours, and then put on the bottom lattice of aerogree and cook at a temperature of 180 degrees for about an hour.