Shoulder roast in two ways in the frying tube
Time
Preparation time: 20 min.
Cooking or baking time: 1 hour 30 minutes
Total preparation time: 1 hr. 50 min.
Pork shoulder is ideal for a hearty roast and also very cheap. I prepared two pieces of shoulder for a party in two ways: with Turkish spices and paprika paste and in the Mediterranean way with rosemary, garlic and pesto.
Ingredients for pork shoulder with Turkish spices:
- 1 piece of shoulder roast with bone
- Ajvar or alternatively tomato paste
- Turkish seasoning mix for Lahmacun (Turkish pizza)
- onion rings
- Suppengrün
- salt
preparation
- The shoulder is salted from both sides and coated with Ajvar thick, now sprinkle generously with the seasoning mixture
- Put greens (leeks, carrots, celery, parsley) in the frying tube
- Place the shoulder piece on top and cover with onion rings
Ingredients for the pork shoulder Mediterranean style:
- 1 piece of shoulder roast with bone
- rosemary
- garlic
- Pesto (I have processed olive pesto)
- onion rings
- Suppengrün
- salt
preparation
- Make a pulp from (fresh) rosemary and a few cloves of garlic in the food processor (it may also work with dried rosemary, but I have no experience there). I put the garlic sauce a long time ago as a tip: It stays with me in the fridge for over a year. After removal, however, should be poured with oil to avoid mold.
- Brush the shoulder roast with this mush and salt with pesto.
- Put the greens again in the frying tube, place the roast on top, cover with sprigs of rosemary and possibly onion rings. The greens are used after completion as a basis for the sauce
- Close the roasting tubes according to the instructions, pierce them (so that the air can escape) and place in the oven. Cook at 200 degrees for about 80 minutes.
- Remove from the frying tube and, if necessary, tan for a further 10 minutes at a slightly higher temperature so that the crust becomes nicely crispy.
- Collect the sauce from the roasting tubes, add the onion rings and remove the rosemary. Purée separately with the hand blender. The sauce does not have to be thickened extra; she gets very creamy from the vegetables.
- Possibly. refine with a little cream Additional seasoning is not necessary.
These taste dumplings very well, red cabbage or stewed sauerkraut.
Even cold, it is very tasty, e.g. thinly sliced on bread with mustard.