Pork shoulder on the bone

1. Turn on the oven at 120 degrees Celsius for preheating.

2. Install the grill on the middle level of the oven. Place a deep baking tray under the grill at a lower level.

3. Rinse the pork shoulder thoroughly under running cool water and dry, wiping dry with paper towels or thick napkins.

4. In a small container, mix salt and freshly ground black pepper together. And then take a part of the spice mixture in the palm of your hand and rub it well on the pork shoulder from all sides. Thus, rub the spices evenly over the entire area of the meat. With patting movements, as if to drive spices into the flesh of the meat - so it will turn out even more juicy and spicy in taste.

5. On a preheated grill, previously placed in the oven, lay parchment paper for baking. And put on top of it a pork shoulder seasoned with salt and black pepper. Simmer a piece of meat in the oven for about 8 hours (cooking time directly depends on the size of the piece of meat). At the same time, excess fat will drain into a deep baking tray installed under the grill, parchment paper will also absorb it.

6. Take the pork shoulder out of the oven, cover it with food foil to maintain the internal temperature, and let it "rest" a little. Meanwhile, increase the oven temperature to 250-260 degrees Celsius.

7. Put the pork shoulder back into the well-heated oven again. Cook the meat for about 15-20 minutes until an appetizing brown crust appears. For uniform roasting, periodically turn the pork shoulder in different directions.

Next, let the pork cool down a little after baking, after which it can be served as a whole piece or pre-cut into small portions.

Bon appetit!