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Pork Shoulder in a Roasting Bag

Treat your family to juicy, tender meat! Pork shoulder roasted in a bag is a very simple recipe for delicious, juicy meat with a mouthwatering crisp crust. If you prep and marinate the meat ahead of time, you'll spend only a few minutes in the kitchen to put one of the most satisfying dinners on the table for the whole family. If you're working with a larger cut of pork shoulder, just add to the roasting time.

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Pork shoulder in sleeve
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 37 % 15 g
Fats 46 % 19 g
Carbohydrates 17 % 7 g
229 kcal
GI: 100 / 0 / 0
  • Rinse the pork shoulder well under cold water and pat it dry with paper towels. Set the piece of meat on a cutting board and pierce it all over with a sharp, narrow knife or a wooden skewer. These punctures let the marinade soak deep into the meat rather than just coating the surface. In a small bowl, make the marinade: stir together the soy sauce and teriyaki sauce, then add a little Dijon mustard. Peel the garlic, break it into cloves, and press it through a garlic press. Peel the ginger and grate it on the fine side of a grater. Whisk everything together with a fork or a whisk until smooth. Put the pork in a large bowl or pot and pour the marinade over it. Cover and refrigerate overnight so the shoulder marinates thoroughly and turns out juicy, tender, and full of flavor. About an hour before cooking, take the pork out of the fridge and let it come toward room temperature. Preheat the oven to 400°F (200°C). Transfer the pork shoulder into a roasting bag, adding any leftover marinade. Tie the bag closed tightly so the meat cooks in its own juices, then roast for about an hour, or a little longer. Roasting time depends on the size of the shoulder and your particular oven. To get a nicely browned crust on top, remove the meat near the end and cut a slit in the top of the bag. Return it to the oven for another 10–15 minutes, or until the shoulder is covered with an appetizing golden-brown crust. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Dijon mustard - 143  kcal/100g
  • Teriyaki sauce - 89  kcal/100g
  • Pork shoulder - 257  kcal/100g

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