Slow-Cooked Pork Shoulder in the Oven

Slow Cooked Pork Shoulder in Oven-Sliced and Served on Plate With Mustard and Bread

Slow-Cooked Pork Shoulder in the Oven

Course: Dinner

Cuisine: International

Diet: Gluten Free

Keyword: pork shoulder in the oven, slow cooked pork shoulder, slow cooked pork shoulder in the oven

Prep Time: 10

Cook Time: 3 30

Total Time: 3 40

Servings: portions

Calories: 761kcal

Author: Timea

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.

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Metrics - US Customary

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.

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