Pork shoulder in a frying pan

Pork shoulder is a tenderloin of meat from the upper part of the front leg. It is usually prepared for quite a long time. This is done so that the meat eventually turns out tender and juicy inside, and separates well from its bone.

To cook a pork shoulder in a frying pan, it must first be rinsed thoroughly under running cold water and wiped with paper towels. At the same time, it is better to choose fresh meat, without pre-freezing. If the pork has been frozen, then in this case it must be thawed at room temperature in advance.

Next, to give it a spicy taste, the pork shoulder should be rubbed with salt and ground black pepper (preferably freshly ground). And also finish off the spices to your taste, which are best in harmony with pork (mustard seeds, rosemary, paprika, nutmeg, coriander, basil, oregano, hops-suneli and others). Seasonings should be rubbed thoroughly into the surface of the spatula, so that in the future they will give the finished dish a spicy taste and a piquant aroma.

You should also prepare garlic in advance - peel it, rinse and dry it.

For further cooking of pork shoulder, you will need a large cast-iron frying pan. It is usually very heavy and keeps heat well, so it is best suited for long-term languishing of meat.

Put a cast-iron frying pan on the stove over medium heat. Add a little vegetable oil. In the future, pork will release its fat and will languish in its own juice. Then lower the pork shoulder into the frying pan and fry a piece of meat until a ruddy brown crust. Then reduce the heat to a minimum, cover the pan with a lid and simmer the meat for 4-5 hours for full readiness. To add piquant notes, throw pre-crushed garlic cloves into a frying pan with pork.

Long languishing in a frying pan at minimum temperatures allows you to cook soft and tender meat. destroying the tough fibers of pork.

Ready-made pork shoulder is served with fresh or baked vegetables and any side dish to your liking.

Bon appetit!