Pork shoulder in the sleeve

Rinse the pork shoulder well under cold water and wipe with paper towels. Put a piece of meat on a cutting board and pierce it in different places with a sharp narrow knife or a wooden skewer. Such punctures are necessary so that the marinade penetrates deep inside the meat and impregnates the pork not only from the outside.

In a small bowl or deep plate, prepare the marinade for meat. Mix soy sauce and Teriyaki sauce together. Add a little Dijon mustard. Peel the garlic. disassemble into teeth and pass through a special press. Peel the ginger and grate it on a fine grater. Mix all the ingredients together with a fork or a cooking whisk, whipping the whole mixture until smooth.

Put a piece of pork in a large bowl or saucepan and pour the prepared marinade. Then put the container with meat in the refrigerator for the whole night so that the pork shoulder is well marinated and turns out juicy, soft and spicy to the taste.

About an hour before cooking pork, remove it from the refrigerator. And also turn on the oven to preheat to 200 degrees Celsius.

Put the pork shoulder into the sleeve, you can add the remains of the marinade there. Tie the baking sleeve tightly so that the meat is cooked in its own juice. And then put it in the oven for about an hour or a little more. The baking time depends on the size of the pork shoulder and the power of a particular oven.

In order for a toasted crust to form on top of the pork, it is necessary to remove the meat from the oven at the end and tear the upper part of the baking sleeve. And again put the meat to bake for 10-15 minutes or until the shoulder blade is covered with an appetizing brown crust.

Bon appetit!