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Roast pork shoulder with garlic and potatoes

Slow-roasted pork shoulder with garlic and caraway, finished with potatoes and onions in the pan juices. A one-pan meal that serves 6.

Slovak cuisine · Gluten-free · Translated from Slovak · · High-protein recipe · 39 g protein per serving

Roast pork shoulder with garlic and potatoesSave on Pinterest

Recipe at a glance

Prep time
20 min
Cook time
2 hr 30 min
Total time
2 hr 50 min
Temperature
170–200 °C (340–400 °F)
Servings
6 servings
Difficulty
Easy
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Roast pork shoulder is a one-pan Sunday dinner: rub the meat with garlic and caraway, roast it covered until tender, then add potatoes and onions for the final hour to roast in the pan juices. Pork shoulder has more fat than pork leg, so it stays moist during slow roasting.

Ingredients

6 servings
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Instructions

Tip: tap a step to mark it as done.

  1. Prepare the meat

    10 min

    Preheat the oven to 170 °C (340 °F). Pat the pork shoulder dry with a paper towel and score the fat in a crosshatch pattern with a knife. Crush the garlic, mix it with the salt, caraway seeds, pepper, and oil, and rub the mixture all over the meat.

  2. Roast covered

    1 hr 30 min

    Place the meat in a roasting pan fat side up, pour in the water, cover, and roast for 1 hour 30 minutes.

  3. Add the potatoes

    1 hr

    Peel and halve the potatoes, and cut the onions into wedges. Arrange them around the meat and toss with the pan juices. Increase the oven temperature to 200 °C (400 °F) and roast uncovered for another 1 hour, until the potatoes are tender and the meat is browned. Baste the meat twice with the pan juices during this time.

  4. Serve

    Let the meat rest for 10 minutes, then slice and serve with the potatoes and pan juices.

Tip: Roast the shoulder fat side up so the rendered fat runs over the meat and keeps it juicy.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
564 kcal
Protein
39 g
Carbohydrates
34 g
of which sugars
2.8 g
Fat
30 g
of which saturates
9.2 g
Fiber
4.4 g
Salt
2.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Pečené bravčové pliecko s cesnakom a zemiakmi

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