Roasted Pork Shoulder
A whole pork shoulder rubbed with mustard and thyme, rolled and marinated in garlic, onion, white wine, paprika and honey, then slow-roasted in foil for several hours (the author bakes it overnight at about 150°C). From the book's French section.
⏱️ Prep: 30 min🍳 Cook: 240 min
Ingredients
| 3 kg | pork shoulder | |
| — | mustard | |
| 1 tbsp | 15 ml | dried thyme |
| 1 head | garlic, minced (for the marinade) | |
| 1 head | onion | |
| 200-300 ml | white wine | |
| — | salt | |
| to taste | black pepper | |
| 1 tsp | 5 ml | paprika (red pepper) |
| 2 tbsp | 30 ml | honey |
Instructions
- Clean the pork shoulder and cut it with a knife so that you get one large piece that can later be rolled up. Season it well with salt and black pepper all over and place it in a greased baking dish.
- Mix all the marinade ingredients, stirring so that the honey dissolves in the wine. Coat the meat well all over with the marinade, roll it into a roll and pour the rest of the marinade over it.
- Leave it to rest like this for 2 hours. Then unroll it and, on the inside, spread with a little mustard and sprinkle with thyme. Roll it up again into a tight roll, wind it with kitchen twine or thick thread and tie it so that it does not fall apart.
- Add 1 cup of warm water to the dish. Cover with foil and put it in to roast for several hours in a low oven. (I bake it all night at about 150°C.)