It often happens that roasted meat is relatively hard and dry. If you want to soften a piece of meat and turn it into a juicy soft bite, subject it to long-term heat treatment at a relatively low temperature, says the recipe we found on the Instagram page the world is so sad. The preparation time depends on the amount of meat you have decided to store. ingredients:
- 2-3 kg of pork shoulder
- 300 ml of stock
- 100 ml of squeezed orange juice
- 1 chili pepper
- 1 large red onion
- 1 head of garlic
- 2 spoons of dried oregano
- 2 teaspoons of smoked paprika powder
- vegetable oil
- salt and pepper to taste
<strong>Preparation: </strong>
Put red and white onions, four spoons of oil, orange juice, chili peppers, oregano, smoked paprika, salt and pepper into the chopper. Blend to form a paste.
Score the spatula in several places and rub the mixture into the meat. Put the meat in the cold to marinate for at least an hour, ideally overnight.
When you are ready for thermal processing, take the meat out of the refrigerator and let it reach room temperature.
Place the pork shoulder in a greased large cast iron pot. Bake covered at 180 degrees for three to four hours, or until the meat is cooked all the way through.
On average, you will need about 60-70 minutes of thermal processing per kilogram of meat. The meat should be so soft that it falls apart under a fork.
Uncover the pan at the end of baking, raise the temperature to 220 degrees and bake for another ten minutes so that the surface of the meat gets a nice brown color.
Serve warm with a side dish of your choice.
Bonus video:
