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Pork shoulder in pork

Pork shoulder in pork

The other day, shopping, I saw some nice pork shoulder cuts on offer and I said:
and if instead of usually roasted did I prepare myself to taste of pork?

No sooner said than done!

I will not be so long to dwell on the ingredients and procedures, good or bad are the same used in the recipe of my Phomemade orchestra (Here the recipe)

and the quantities are very variable, according to the taste and love of each of us for the two main ingredients of, let's call it that, stuffing!

I used a shoulder cut of about a kilo and I made up for the absence of the rind, to keep the meat in cooking, with nice slices of seasoned bacon.

And now, starting as always from the ingredients, let's start cooking!


pork shoulder



seasoned bacon



head of garlic






Chili pepper



rosemary sprig



salt (abundant)


pepper (abundant)


Roasting Twine



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After having scalded the garlic and the fennel stalks for ten minutes, mix them with the rosemary and the fennel.

Then keep them aside while preparing the meat.

Open the shoulder with the knife, possibly following the lines of the fat, until you get a nice flat piece.

Cut it diagonally in both directions

Then massage it abundantly with a mixture of salt and black pepper and then cover it well with the chopped aroma.

Recompose it to the original shape, cover the part that will remain on top with the slices of seasoned bacon and stop it (I use silicone roast straps) to bind it well.

Tie it tightly (at this point, then, you can remove the silicon straps - still hold the cooking, if you want to leave) perhaps supplementing with a sprig of rosemary and place it, with the bacon on top, in a pan with grill: will avoid, properly filled with a little water, smoke and splashes when cooking!

Bake at 200 ° C for about two hours.
Having a roast thermometer available, it will be ready when the core temperature will be 85 ° C.

Wrap it in aluminum foil and keep it warm until sliced.

Cut into slices not too thick and bring to the table.

It is excellent, maybe even better, even sliced ​​and served cold the next day: here it was put on the table, cold, accompanied by the very simple At zucchini Poverella.

Bon appetit!


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