Roast Pork Shoulder with Cloves
Nutritional values
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 52.69 g | (54 %) | ||
| Fat | 27.9 g | (24 %) | ||
| Carbohydrates | 15.05 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.86 g | (13 %) |
| Vitamin A | 46.46 mg | (5,808 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 0.64 mg | (5 %) | ||
| Vitamin B₁ | 1.32 mg | (132 %) | ||
| Vitamin B₂ | 0.79 mg | (72 %) | ||
| Niacin | 19.86 mg | (166 %) | ||
| Vitamin B₆ | 0.81 mg | (58 %) | ||
| Folate | 31.81 μg | (11 %) | ||
| Pantothenic acid | 1.46 mg | (24 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 1.72 μg | (57 %) | ||
| Vitamin C | 11.48 mg | (12 %) | ||
| Potassium | 918.49 mg | (23 %) | ||
| Calcium | 110.63 mg | (11 %) | ||
| Magnesium | 59.74 mg | (20 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 8.65 mg | (108 %) | ||
| Saturated fatty acids | 9.69 g | |||
| Cholesterol | 180 mg |
Ingredients
- Ingredients
- 1 ⅕ kilograms Pork shoulder (with rind)
- 3 tsps Caraway
- 2 tsps Coriander
- 1 tsp peppercorns
- 2 tsps sweet ground paprika
- salt
- 4 onions
- 4 shallots
- 4 garlic cloves
- 1 tsp allspice
- 3 fresh bay leaves
- 1 Tbsp cloves
Preparation steps
Rinse the meat, pat dry and truss with butcher's twine. Finely crush 2 teaspoons caraway with the coriander and peppercorns in a mortar. Add the paprika and then rub 1/2 over the pork and season with salt.
Preheat the oven to 180°C (approximately 350°F) convection.
Peel the onions, shallots and garlic, slice the onions and chop the shallots into large pieces. Place in a roasting dish with the garlic. Sprinkle with the remaining caraway seeds, allspice and bay leaves. Pour in a little water.
Arrange a wire rack and the meat over the vegetables and roast for about 1 hour, basting with the pan juices as necessary. Remove the roast from the oven, discard the butcher's twine and score the rind in a diamond pattern. Stud the rind with cloves.
Mix the remaining spice mixture with the salt and a little water and rub over the rind. Roast for another 60-90 minutes.
Remove the roast from the pan and let rest. Strain the pan juices into a clean saucepan and simmer until reduce slightly. Season with salt and pepper. Serve the sliced meat and pan sauce on a serving platter.
