Roasted Pork Shoulder – Czech Vepřová pečeně
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
6
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Calories
271 kcal
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Course
Main Course
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Cuisine
Czech
Roasted Pork Shoulder – Czech Vepřová pečeně
Description
Roasted Pork Shoulder – Czech Vepřová pečeně involves rubbing the pork shoulder with minced garlic, salt, and ground caraway seeds, key spices that infuse the meat during roasting. The pork sits atop a bed of onion wedges greased with pork lard or oil, which gently cook alongside the meat, adding sweetness and moisture.
The roasting begins at a high temperature of 400°F to crisp the exterior, then the oven temperature is lowered to 300°F to slowly cook the meat through while it is basted every thirty minutes with pan juices. This technique ensures a juicier interior and a crunchy crust. The onions absorb fat and flavor, softening into a complementary side.
Sliced pork shoulder is traditionally served with dumplings and red braised cabbage, pouring the strained roasting juices over the meat and sides. This dish suits a hearty meal with Central European roots and pairs well with robust accompaniments.
Practical tips include avoiding fan-forced ovens to prevent drying out the meat and tying uneven cuts with kitchen string to ensure even cooking. The method produces approximately six servings and focuses on cooking the pork with balanced heat control.
Ingredients
- 3 pounds pork shoulder whole
- 1 teaspoon salt
- 1 teaspoon caraway seeds ground
- 2 cloves garlic peeled and minced
- 3 medium onion medium
- 2 Tablespoons pork lard (or canola / sunflowe oil)
- ½ cup water
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
- This recipe yields about six servings suitable for a family meal.
- For best texture, roast pork shoulder using top and bottom heat (no fan) to prevent drying out.
- Start roasting at higher temperature to crisp the surface, then lower heat to cook meat thoroughly and retain moisture.
- Use kitchen string to tie uneven pork shoulder cuts for even cooking.
- Serve with potato dumplings and red braised cabbage, pouring strained roasting juices on top for flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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