Juicy Baked Pork Shoulder in Foil

Incredibly tasty, appetizing, piquant, perfect for a holiday table! Pork shoulder baked in foil turns out juicy and flavorful. And the preparation is very simple and accessible to everyone! When hot, it is suitable as a main dish for any side dish, and when chilled, it can be used as a layer for sandwiches and sandwiches.
cook time: 2h
Gavin Tanner
Juicy Baked Pork Shoulder in Foil

Nutrition Facts (per serving)

259
Calories
22g
Fat
1g
Carbs
15g
Protein

Ingredients (6 portions)

Basic:

Garlic 5 clove
Salt 0.5 tsp
White wine vinegar 1 tbsp
Vegetable oil 1 tbsp
Herbal mixture (Provençal 0.5 tsp.) g
Ground pepper mixture 0.5 tsp
Fennel (seeds) 0.5 tsp
Pork shoulder 1 kg

Recipe instructions

Step 1

Step 1
How to bake pork shoulder in the oven in foil? Very simple! First, prepare the necessary ingredients. Pork shoulder is needed in one large, boneless piece weighing about 1 kg. Peel the garlic cloves and leave them whole. Large cloves can be cut in half lengthwise. You can replace fresh garlic with 1/2 tsp. dry garlic powder.

Step 2

Step 2
Rinse the meat and dry thoroughly with paper towels. If there is water left on the pork, the vegetable oil will roll off the meat.

Step 3

Step 3
Brush the pork with vegetable oil and sprinkle with white wine vinegar. Salt and pepper the piece on all sides.

Step 4

Step 4
Place the spatula on a sheet of foil. Sprinkle the meat with Provençal herbs and place the garlic cloves and fennel seeds on top. If desired, you can make punctures throughout the entire surface of the meat with a knife and stuff the pork with garlic cloves instead of putting the garlic on the meat. You will learn a lot of interesting information about aluminum foil by reading the article at the end of this recipe.

Step 5

Step 5
Wrap the spatula in foil, raising the edges up so that the juice does not leak out, and transfer to a baking dish. To be safe, I also covered the pan itself with foil. Pour some water into 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.

Step 6

Step 6
Place the meat in an oven preheated to 190°C for about 1.5 hours. The exact baking time will depend on the features of your oven. Read more about how ovens work in the separate article at the end of this recipe. Then unfold 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.

Step 7

Step 7
Leave the finished pork shoulder to rest for 15 minutes so that all the juices are evenly distributed throughout the meat. Then cut into portions and serve. Bon appetit!

Additional rubrics

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