Pork Shoulder Roast
Pane-bistecca
It’s time for another Sunday roast, a pork shoulder roast, but this time I’m doing it completely differently. I’m making roast pieces from thick pork shoulder steaks.
These are slowly fried in their own juice with the pickled lemons. You can fry the meat for a long time until it falls apart completely, then shred it with two forks and let it cool. This is wonderful for meat sandwiches!
I served mine as roast cuts, naturally with the sauce made with the lemons. I tell you; it was divine!
These are slowly fried in their own juice with the pickled lemons. You can fry the meat for a long time until it falls apart completely, then shred it with two forks and let it cool. This is wonderful for meat sandwiches!
I served mine as roast cuts, naturally with the sauce made with the lemons. I tell you; it was divine!
Ingredients
2 Pork Shoulder Steaks, approx. 700 g together
1 half Lemon in Salt
2 tsp Gravy Powder
1 Garlic clove, grated
1 tbsp Olive Oil
10 g brown Sugar
1 tsp Paprika
1 tsp black Pepper
1/2 tsp Salt
1 Pinch Chili
1 tbsp Garlic Powder
1/2 tsp dried Rosemary
2 tsp Italian Herbs
Dry Rub:
Instructions
1
Step 1
Shake the dry rub ingredients in a jar to mix, then rub it thoroughly into the meat. Leave to marinate for 1 hour.
2
Step 2
Heat the olive oil in a heavy pot or roasting pan, add the marinated steaks and grated garlic, and sear well on both sides.
3
Step 3
Then add the pickled lemon wedges and reduce the heat. Cover the pot and simmer gently over a low heat for about 1 hour, turning several times.
4
Step 4
Add the gravy concentrate and mix well. Allow to simmer briefly. By now, the lemon will have dissolved completely and the sauce (the meat juices) will have thickened. If the lemons have not dissolved completely, you can chop them up, or if you don’t like it quite so sour, you can remove them. Serve the meat hot!
Notes
If you prefer it crispy, you should try the Pork Crust Roast
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