Baked pork shoulder in the oven in foil

Step-by-step cooking

1. Step 1:

   

   How to bake a pork shoulder in the oven in foil? Very simple! First, prepare the necessary ingredients. Pork shoulder is needed in a single large piece without a bone weighing about 1 kg. Peel the garlic cloves and leave them whole. Large teeth can be cut in half lengthwise. Fresh garlic can be replaced with 1/2 tsp dry garlic powder.

2. Step 2:

   

   Wash the meat and dry it thoroughly with paper towels. If there is water left on the pork, then vegetable oil will roll off the meat.

3. Step 3:

   

   Brush pork with vegetable oil, sprinkle with white wine vinegar. Season the piece with salt and pepper on all sides.

4. Step 4:

   

   Transfer the spatula to a sheet of foil. Sprinkle the meat with Provencal herbs, spread garlic cloves and fennel seeds on top. If desired, you can make punctures with a knife over the entire surface of the meat and stuff the pork with garlic cloves, instead of putting garlic on the meat.

6. Step 5:

   

   Wrap the spatula in foil, lifting the edges up so that the juice does not flow out and transfer to a baking dish. I also covered the form itself with foil for reliability. Pour a little water on the bottom of the mold. This is necessary so that the meat retains its juiciness and does not dry out during baking. At the same time, water should not get into the meat itself.

7. Step 6:

   

   Put the meat in preheated to 190°From the oven for 1.5 hours. The exact baking time depends on the characteristics of your oven. Then unwrap the foil, return the meat to the oven and bake on convection mode at 180 ° C until a golden brown crust appears. At the same time, make sure that the garlic cloves do not burn.

8. Step 7:

   

   Leave the finished pork shoulder to rest for 15 minutes so that all the juices are evenly distributed over the meat. Then cut into serving slices and serve to the table. Bon appetit!