Today, I will show you how I do the slow-cooked pork shoulder in the oven because it is one of my favourites menu for dinner and a perfect substitute for sausages or salamis. You will see that we will get a slice of juicy meat, very tasty but with a firm constitution, not pulled.
Table of Contents
I will use pork, a piece of the shoulder joint (Boston butt), which is very suitable for this recipe because it also contains fat that will prevent the meat from drying out.
Ingredients
For six servings, I will use a 1.5 kg piece of the pork shoulder joint which I bought ready-tied, just seasoning it and putting it in the oven with half a sweet red pepper.
Who wants can add other vegetables such as onions, leeks, garlic, depending on everyone’s imagination and favourite tastes; I chose today to make it easier.
The pork meat will still be seasoned; you will see what kind of spices I will add, they are my favourites, and I use them very often.
How to Make the Slow-Cooked Pork Shoulder in the Oven?
Mix All the Spices
Because the piece of meat is already bound, I have to season it before putting it in the oven. For this, I will put all the spices in a cup or a little bowl where I will mix them first.
I used a teaspoon and a half of vegetable mix for soups, half a teaspoon of garlic powder, half a teaspoon of smoked paprika, half a teaspoon of ground caraway, half a teaspoon of sea salt and half a teaspoon of sweet paprika powder.
To bind all these spices, I added two tablespoons of sunflower oil (or extra virgin olive oil) and four sprigs of finely chopped thyme. I mixed all these spices until I got a homogeneous paste that I would apply over the meat.
Seasoning The Meat
Put the meat in a bowl, pour the spice paste over it and massage it lightly on all sides so that these spices reach everywhere on the pork shoulder.
We took an oven tray, and I chose a form of a heat-resistant glass oven dish, in which I added two tablespoons of sunflower oil and then placed the seasoned meat in it to begin with the skin down.
I added to the tray half of the red pepper cut into coarser slices and about a cup of water (200 ml), and I seasoned it with half a teaspoon of sea salt.
Baking the Pork Shoulder
Put aluminium foil on top and put it in the preheated oven at 240 degrees Celsius for ten minutes. After that, reduce the temperature to 160 degrees Celsius and let it cook for three hours, halfway through turning the meat upside down.
Remove the foil, sprinkle the skin with the juice from the tray and leave for another 15 minutes without the foil taking on a golden colour.
This was my version of slow-cooked pork shoulder in the oven, in which we obtained soft and juicy meat that can be served in many ways.
Serving
These pork shoulder in the oven can be served hot and sliced after removing the string with which it was tied with mashed potatoes or potato salad with mayonnaise or only with a summer salad.
My favourite option is to let it cool completely, then cut it into small pieces and serve it with fresh bread, French mustard, tomatoes and a glass of cold beer. After tasting this recipe, I guarantee you will not want any sausages or salamis.
If you liked my recipe for slow-cooked pork shoulder in the oven, I also recommend other baked meat recipes such as:
- Slow-Roasted Leg of Lamb Recipe
- Braised Pork Knuckle Recipe
- Oven Baked Turkey Legs Recipe
- Easy Oven Baked Pork Steak Recipe
- Oven Roasted Turkey Thighs Recipe
- Best Braised Duck Legs Recipe
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Slow-Cooked Pork Shoulder in the Oven
Equipment
- 1 bowl
- 1 heat-resistant glass tray
Ingredients
- 1.5 kg pork shoulder joint
- ½ piece red bell pepper
- 1.5 tsp vegetable mix for soups
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp caraway powder
- 1 tsp sea salt kosher
- ½ tsp sweet paprika
- 4 sprigs fresh thyme chopped
- 4 tbsp sunflower oil
- 1 cup water
Instructions
- Put all the spices in a little bowl: the vegetable mix, garlic powder, smoked paprika, caraway powder, sweet paprika, chopped thyme, sea salt and 2 tbsp sunflower oil and mix them first.
- Put the meat in a bowl, pour the spice paste over it and massage it lightly on all sides so that these spices reach everywhere.
- Took an oven tray, in which add two tablespoons of sunflower oil and then placed the seasoned meat in it for the beginning with the skin down.
- Add to the tray the half red pepper cut into coarser slices and about a cup of water (200 ml) and season it with half a teaspoon of sea salt.
- Cover with aluminium foil and put it in the preheated oven at 240 degrees Celsius for ten minutes.
- Reduce the temperature to 160 degrees Celsius and let it cook for three hours, halfway through turning the meat upside down.
- Remove the foil, sprinkle the skin with the juice from the tray and leave for another 15 minutes. Serve hot, sliced, with mashed potatoes or other side dish or let it cool completely, then cut it into small pieces and serve it with fresh bread, French mustard, tomatoes and a glass of cold beer.