Roasted Pork Shoulder – Czech Vepřová pečeně

Name: Roasted Pork Shoulder – Czech Vepřová pečeně
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 serving
Ingredients: 3 pounds pork shoulder; 1 teaspoon salt; 1 teaspoon ground caraway seeds; 2 cloves garlic; 3 medium onions; 2 Tablespoons pork lard; ½ cup water

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5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
6
Calories
271 kcal
Course
Main Course
Cuisine
Czech

Roasted Pork Shoulder – Czech Vepřová pečeně

Nora Tran

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This is an easy recipe for a Czech-style pork shoulder roast! Soft inside, with a crispy crust, tastes excellent anytime.

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Ingredients

Servings

3 pounds pork shoulder whole
1 teaspoon salt
1 teaspoon ground caraway seeds
2 cloves garlic peeled and minced
3 medium onions medium
2 Tablespoons pork lard (or canola / sunflowe oil)
½ cup water

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Instructions

Rinse and pat dry 3 pounds pork shoulder. If the meat is unevenly shaped, use kitchen string to tie it together.
Peel and finely mince 2 cloves garlic. Rub the surface of the pork on all sides with garlic, 1 teaspoon salt, and 1 teaspoon ground caraway seeds.
Peel 3 medium onions and cut it into wedges. Grease a roasting pan with 2 Tablespoons pork lard, spread the onions on it. Place the seasoned meat on the onion bed. Pour about ½ cup water into the roasting pan.
Roast in a preheated oven at 400 °F – lower and upper heating only – for 30 minutes. Then reduce the temperature to 300 °F and roast for another hour and a half. After every half hour or so, baste the meat with the drippings. If there are not enough juices in the roasting dish, add a few tablespoons of water.
Set the finished roast aside, transfer the roasted juices and onions to a strain placed over a clean pot, and press through.
Slice the pork shoulder into ½ inch (1,5-2 cm) thick slices and serve.

Notes

SERVING:
The basic recipe makes 6 servings.
SERVING: Oven-roasted pork shoulder goes best with potato dumplings and red braised cabbage. Arrange on a plate and pour over the juices you have prepared from the onion and fat.
Roast the pork shoulder in the oven with the top and bottom heat on. Do not use the fan-forced function; else, the meat will dry out.
Roast on a higher heat first; the meat becomes crispier on the surface. Only then lower the temperature and slowly finish cooking.

Nutrition Information

Show Details

Calories 271kcal (14%) Carbohydrates 6g (2%) Protein 28g (56%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.02g Cholesterol 93mg (31%) Sodium 496mg (21%) Potassium 561mg (16%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 11IU (0%) Vitamin C 6mg (7%) Calcium 37mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 271 kcal

% Daily Value*

Calories	271kcal	14%
Carbohydrates	6g	2%
Protein	28g	56%
Fat	15g	23%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.02g	1%
Cholesterol	93mg	31%
Sodium	496mg	21%
Potassium	561mg	12%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	11IU	0%
Vitamin C	6mg	7%
Calcium	37mg	4%
Iron	2mg	11%