Pork is not so fatty and harmful to the body, as is commonly believed by people who fell under the influence of mass culture. In the end, our ancestors have been using it for centuries - and, as we see, humanity is still flourishing. And for those who doubt such conclusions, a pork shoulder (without or with bone) is very suitable as a meat component. Unlike the neck or the back, there is very little fat in this part of the carcass , which will calm the soul alarmed by nutritionists.
Baked pork shoulder with mayonnaise
It would be most reasonable to cook such a piece in the oven. Firstly, this method is more harmless than frying, and gives more tasty and aromatic results than boring cooking. And secondly, it requires very little preparatory manipulation. A boneless pork shoulder is taken, a two-kilogram chunk, poured and peppered. Deep narrow cuts are made in it, into which garlic slices sliced in long slices are inserted, boned in a mixture of pepper and salt. The meat is well spread with mayonnaise and sprinkled with chopped parsley with dill on all sides, placed in a container with a lid and hidden in the refrigerator for at least half an hour. Then it is tightly wrapped in foil and put in the oven for an hour and a half, after which the foil is opened, and pork for a quarter of an hour acquires an alluring blush. It turns out a very fragrant and tender pork shoulder without bone. Nobody will refuse such!
Czech shoulder blade
First you need to make a marinade, for which the same amount of caraway seeds, one tablespoon of salt and mustard, two tablespoons of ground black pepper and three crushed cloves of garlic interfere with the vegetable oil (two tablespoons is enough). With this vigorous composition, a pork shoulder without bone (two and a half kilograms) is rubbed and aged in it for half an hour. The onion, sliced in thick rings, is laid out on a baking sheet, sprinkled with beer, pork is attached to it and covered with foil. After an hour of baking, the foil is removed, the chunk is turned over, the temperature in the oven drops to 150, and the process continues for about two hours. Then pork should rest on a wooden board for a third of an hour, and the juices from it are poured into a saucepan, two tablespoons of butter and a spoonful of diluted starch are added to them. Ten boiling minutes - and you have natural Czech gravy, very harmoniously combined with pork.
Boneless pork
The pork shoulder on the bone is no less attractive in culinary terms. Recipes with photos are so delicious that they just run their eyes! For starters, try this: a variety of spices, dried onions and garlic, mustard in grains or cereals, parsley and paprika (all seasonings - a teaspoon) are mixed in a stack of soy sauce. Pork on the bone (two good chunks) is cut 2-4 times across the fiber, pieces of bacon come in the slot (for greater juiciness), the steaks are laid in a bag and filled with marinade. Three hours later they are placed on a wire rack and sent to a very hot (260 degrees) oven. After half an hour of baking, you can call for dinner.
German dish
He also needs a pork shoulder on the bone. The recipe prescribes two kilos of meat in a whole piece (and preferably, but not necessarily, with the skin) put in a saucepan, pour a liter of beer, add onions and carrots, sprigs of parsley, rosemary and dill and cook slowly for two hours. Next, the future boiled pork on the bone is stuffed with garlic, smeared with olive (or just sunflower) oil and put in the oven for an hour and a half until a lovely tan appears. Stewed cabbage and potatoes - either simply cooked or baked with pork, are best served with a side dish.