Dear friends, I want to offer you a juicy, flavorful, delicious meat dish that will undoubtedly decorate Your table for New year, Christmas and family celebrations! Cooking is not difficult, but the result is excellent!!!
My pork shoulder was one long piece, I cut it in half. You can take two pieces of smaller size, but you can leave the whole - it's at Your discretion. Now our meat should be cut along the length horizontally, but not cut through to the end, open the book.
With a small overlap, put one piece on the second, so that you get one solid large canvas. Cover with cling film, beat, but without fanaticism. Our task is not to thin the meat, but to soften it a little for better folding and "glue" the joint.
Sprinkle the meat with salt (at your discretion), take an orange, be sure to scald, RUB the zest without the white part on the smallest grater with mush, apply to the meat. We completely clear the orange, close our eyes from pleasure and eat it (this step can be skipped)... RUB on a grater 5-6 cloves of garlic, sprinkle with two teaspoons of paprika, fragrant herbs-ants and pour 50 ml of vegetable oil. These all need to be well grated on top of the meat.
Carefully fold the meat into a roll, sprinkle with salt, spices (without garlic), pour oil and RUB well.
Next, we write in the "circle-crazy handles": take the molding grid, cut off the length of the roll with a margin, tie one end firmly. Take a bottle of mineral water for 1.5 liters, cut the neck and bottom, put the roll in the resulting cylinder, put the mesh on top and push our blank inside. Roll in the grid well compacted, rolling back and forth on the work surface and firmly tie the second end. Leave it alone for an hour. If someone does not have time to sign up for a circle, then just take a gauze or bandage and wrap it tightly - this only affects the appearance.
After an hour, put the meat in a dry baking dish, put it in the oven, preheated to 230 degrees for twenty minutes, then reduce the temperature to 120 degrees and keep it for one hour. Then we take out the form, cover with foil and put it on for another ten minutes. The high temperature seals the meat and prevents the juice from escaping. at low temperature, the meat reaches readiness and remains very juicy, and under the foil, the meat acquires a very beautiful color under the influence of vapors and is saturated with a festive aroma. On the photo, the meat is in an hour and twenty, in front of the foil - as you can see, very little juice was released for such a piece, it was all left inside...
After standing for the last ten minutes-get out, remove the foil, pour the meat with the released juice, remove the grid or cheesecloth, cut it and serve it hot on the holiday table to the excited cries of guests from the spreading aroma!!!