Barbecue in the oven on an onion pillow

Step-by-step cooking

1. Step 1:

   

   How to make a delicious and juicy barbecue in the oven on an onion pillow? Very simple. First, prepare the necessary ingredients according to the list. Take pork without bones. Choose the fat content of the meat according to your taste. The neck, shoulder blade, ham will do. If you have large bulbs, like mine, two pieces are enough.

2. Step 2:

   

   Wash the pork, dry it and cut it into portions. Put the meat in a bowl. Add spices for meat, pepper and salt (if salt is already part of the spice mixture, then you do not need to add it additionally). Pour in 1 tbsp vinegar and lemon juice. Mix everything thoroughly.

3. Step 3:

   

   Tighten the meat bowl with cling film and refrigerate overnight. If it is not possible to marinate meat for a long time, 2-3 hours is enough.

4. Step 4:

   

   Peel and cut the bulbs into rings.

5. Step 5:

   

   Put the onion in a bowl, pour in the water, the remaining vinegar, add sugar. Mix well and leave to marinate for 1 hour.

7. Step 6:

   

   Put all the pickled onions in the baking sleeve.

8. Step 7:

   

   Spread the pork over the onion. Tie the sleeve on both sides so that the juice does not leak out. From above, make three small punctures with a knife to release steam.

9. Step 8:

   

   Put the sleeve with the meat on a baking sheet and put it in a preheated oven to 200°From the oven for 40-50 minutes. It is very important to focus on your oven and the size of the pieces. Because in different ovens, it may take more or less time to bake. For someone, and for the specified time, the meat will not be baked, and for someone it will dry out. After 30 minutes from the start of baking, check the meat for readiness. The larger the pieces, the longer they bake.

10. Step 9:

    

    Then remove the baking sheet from the oven, cut the sleeve from the top, pour the meat with the released juice and return to the oven for about 20-25 minutes or less. It is important not to over-dry the meat, so if you see that the pork is already ready, you can additionally not bake it in an open sleeve. Bon appetit!