Recept Svinina Lopatka Info

: Mix the garlic, salt, pepper, and caraway seeds. Rub this mixture all over the pork, ensuring it gets into the scored fat and any crevices.

: Place the chopped onions at the bottom of a roasting pan. Place the pork on top of the onions. Pour the water (or beer) into the bottom of the pan—don't pour it over the meat, or you'll wash off the spices. The Slow Roast : Preheat your oven to 150°C (300°F) . Cover the pan tightly with a lid or foil.

Roast for . Check occasionally; if the liquid has evaporated, add a splash more water. recept svinina lopatka

: Cut the shoulder into 3cm cubes. Sear them in a pot with equal parts onions by weight, plenty of sweet paprika, and beef stock. Simmer for 2 hours until the sauce is thick and the meat is tender. Pulled Pork

4–5 cloves of garlic (pressed), 1 tbsp salt, 1 tsp black pepper, and 2 tsp whole caraway seeds (kmín). : Mix the garlic, salt, pepper, and caraway seeds

Svinina lopatka (pork shoulder) is one of the most versatile cuts—fatty enough to stay juicy and tough enough to melt into tenderness after a long, slow roast. The most classic "solid guide" for this cut is a , a staple in Slavic and Central European kitchens.

: Pat the pork dry with paper towels. If there is a fat cap, score it with a knife in a diamond pattern, but don't cut into the meat itself. Place the pork on top of the onions

: Remove the lid/foil. Increase the temperature to 200°C (400°F) . Roast for another 20–30 minutes, basting once with the juices from the pan, until the outside is dark golden brown and crispy.