5 from 15 votes
Roasted Pork Shoulder – Czech Vepřová pečeně
This Roasted Pork Shoulder, known as Czech Vepřová pečeně, features a 3-pound pork shoulder seasoned with garlic, salt, and ground caraway seeds, roasted with onions. The meat is initially cooked at a high heat to develop a crispy surface, then finished slowly at lower heat with basting. The resulting pork is tender and flavorful with aromatic notes from the garlic and caraway, accompanied by softened roasted onions.
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings:
6
Calories:
271 kcal
Course:
Main Course
Cuisine:
Czech
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 271
% 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.