John Myers
Ingredients for 4 servings:
- 1 kg pork shoulder with rind
- 75 ml water
- 25 g salt
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes
simple roast
Wash and dry the meat. If the butcher hasn’t already done this, cut crosswise into the rind, about 1.5-2 cm apart, but do not cut into the meat. Preheat the oven to 150°C (fan). Place the meat in an ovenproof casserole dish and cook in the oven for 60 minutes. Meanwhile, for the brine, dissolve 25 g of salt in 75 ml of water. After the cooking time, remove the roast and increase the oven temperature to 250°C. Brush the rind several times with the brine and cook the roast in the oven for another 10 minutes until a crispy crust appears. I made a gravy from the roast residue. I served it with sauerkraut and mashed potatoes as a side dish.
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