Despite the rather long cooking process, its taste is amazing. The excellent combination of pork with cranberry sauce will be appreciated by all your guests and relatives.
It is necessary
- - pork shoulder without skin 3 kg
- - salt 1/3 tbsp.
- - vegetable oil
- - ground black pepper 2 tsp
- - light brown sugar 1/3 tbsp.
- For cranberry sauce:
- - juice and zest of 1 orange
- - onions 1 pc.
- - olive oil 2 tbsp. l.
- - cranberry jam
Instructions
Step 1
Prepare a salty mixture by mixing salt and sugar.
Step 2
Take a shoulder of pork and cut diamond cuts on the top layer of the bacon. Rub the spatula with the previously prepared salt and sugar mixture so that it penetrates the cuts.
Step 3
Wrap the meat in a double layer of cling film and let it brew. To do this, put it in a plate with rims and refrigerate for 24 hours (approximately).
Step 4
After the specified time has elapsed, remove the meat from the refrigerator, unfold and shake off excess salt mixture. The meat must also be pepper.
Step 5
Preheat the oven to 165 degrees, take out the wire rack and brush with vegetable oil. Place a deep baking sheet under the bottom of the wire rack and pour about one liter of water into it. Place the spatula on a wire rack and bake for about 6 hours.
Step 6
Check if the meat is baked or not - to do this, pierce it with a skewer. A clear juice should stand out - this means that the meat is ready, if pink juice stands out, then you should continue baking. Wrap the finished spatula in foil and leave for another hour.
Step 7
For the sauce, peel and chop the onion. Heat oil in a saucepan and sauté onion. Add orange juice and zest, cranberry jam. Simmer over low heat for about 15 minutes until thickened.
Step 8
Remove the meat from the foil, cut into slices and place on a platter, garnish with the previously prepared cranberry sauce.
