A perfect recipe for family meals or special occasions, the pork shoulder roast in the oven with rosemary potatoes combines tender and flavorful meat with potatoes that are crispy on the outside and soft on the inside. It’s a simple yet spectacular recipe that will impress anyone.
Ingredients:
For the pork shoulder roast:
1 piece of pork shoulder (approximately 1.3–1.5 kg)
3 cloves of garlic
1 bunch of parsley leaves
Zest of 1 lemon
Sage (fresh or dried leaves)
Olive oil
Sea salt
Freshly ground pepper
For the rosemary potatoes:
1 kg large potatoes
Sunflower oil
1–2 cloves of garlic
Fresh or dried rosemary leaves
Sea salt
Freshly ground pepper
Preparation Method:
For the pork shoulder roast:
Preheat the oven to 240 °C (level 9).
Prepare the meat:
Wash the pork shoulder and trim excess fat.
Slice the meat lengthwise in two to achieve an even thickness suitable for rolling. Alternatively, butterfly the meat by making a deep cut along the fillet.
Score the top of the meat at 2–3 cm intervals, forming a crosshatch pattern.
Season the meat:
Rub the meat with crushed garlic, lemon zest, sea salt, and freshly ground pepper.
Spread chopped sage and parsley evenly over the surface.
Roll the meat tightly, tie it with kitchen twine, and gently massage it with olive oil, salt, and pepper.
Roast the meat:
Place the roast in a baking dish greased with olive oil and bake for 15–20 minutes, until a crispy crust forms.
Reduce the oven temperature to 160–170 °C and continue roasting—about 25 minutes per 450 g of meat, or until an internal thermometer reads 70–75 °C.
Rest and serve:
Keep the roast warm until serving. Slice and serve alongside the rosemary potatoes.
For the rosemary potatoes:
Prepare the potatoes:
Peel and cut the potatoes into equal pieces for even cooking.
Heat a little sunflower oil in a roasting pan over medium heat.
Sear the potatoes:
Add the potatoes and cook on the stovetop, turning occasionally, until they develop a golden crust.
Season and bake:
Sprinkle with sea salt, freshly ground pepper, crushed garlic, and rosemary.
Transfer the pan to the oven and bake at 180 °C for about 40 minutes, turning the potatoes occasionally.
Finish and serve:
The potatoes are ready when they are crispy on the outside and tender inside. Serve alongside the sliced pork shoulder.
Serving Suggestions:
Pair this dish with sautéed red cabbage for an extra burst of flavor.
For a rustic presentation, serve the meat and potatoes directly from the pan, slicing at the table to your guests’ delight.
This classic combination of succulent meat and aromatic potatoes is sure to become everyone’s favorite at the table! Enjoy your meal! 🍖✨carne fragedă și cartofi aromați va deveni cu siguranță preferata tuturor la masă! Poftă bună! 🍖✨
What is the secret to a succulent and juicy pork shoulder? The secret lies in careful seasoning before roasting. The blend of garlic, lemon zest, sage, and parsley imparts intense flavors and helps retain moisture. Scoring the meat allows the seasonings to penetrate deeply, while lowering the oven temperature after forming the crust ensures slow, even cooking.
Why is it important to tie the pork shoulder with kitchen twine? Tying with twine keeps the roast compact, promoting even cooking. It also helps the meat retain its natural juices and gives the roulade an attractive shape when sliced.
How can we check if the pork shoulder is cooked properly? The most reliable method is using a meat thermometer. Insert the probe into the thickest part of the roast; it’s done when the internal temperature reaches 70–75 °C. Alternatively, slice slightly—juices should run clear, without any pink.
How do we prepare potatoes to achieve a crispy exterior and a soft interior? Cut potatoes into uniform pieces for even cooking. First pan-fry them in a little oil to form a golden crust, then finish roasting in the oven at a moderate temperature. Fresh rosemary and garlic added during cooking enhance the aromatic profile.
How can we adapt this recipe for a more intense flavor? Add a splash of white wine or beer to the roasting pan before cooking for deeper flavors. You can swap lemon zest for orange zest for a subtle twist or include chili flakes for a hint of heat.
What are the best side dishes for this recipe? Sautéed red cabbage or a fresh salad with lemon and olive oil work wonderfully. Creamy polenta or grilled vegetables also complement the dish, balancing textures and flavors.
How can we make this recipe lighter? Trim excess fat from the pork shoulder and use less oil in the roasting pan. Replace potatoes with root vegetables like carrots, parsnips, or squash, which can be roasted with minimal oil.
Why is it important to let the meat rest before serving? Resting the roast for 10–15 minutes after cooking allows the juices to redistribute, resulting in a more tender and juicy texture. Cutting immediately would cause the juices to escape, leaving the meat dry.
How can we keep the meat and potatoes crisp until serving? Keep the meat wrapped in foil to stay warm without drying out. Maintain the potatoes in the oven at a very low temperature (50–60 °C) to preserve their crisp texture.
What drinks pair best with this recipe? A dry red wine such as Merlot or Cabernet Sauvignon complements the rich flavors of the pork shoulder perfectly. For non-alcoholic options, rosemary lemonade or fresh apple juice are excellent choices that balance the dish’s tastes.
