Pork scapula on the bone

16 servings
9 hours


1. Turn on the oven 120 degrees Celsius for preheating.

2. Install the grating on the middle level of the oven. Under the grid, put a deep baking sheet to a level lower.

3. Rinse the pork shoulder thoroughly under running cool water and dry it dry with paper towels or thick napkins.

4. In a small container, mix the salt and freshly ground black pepper with each other. And then take part of the spice mixture in the palm of your hand and rub it well on the pork shoulder from all sides. Thus, rub the spices evenly over the entire area of ​ ​ the meat. Patting movements, as it were, drive spices into the flesh of meat - so it turns out to be even more juicy and spicy in taste.

5. Lay parchment paper for baking on a preheated grill, previously placed in an oven. And on top of it, put a pork shoulder seasoned with salt and black pepper. Languish a piece of meat in the oven for about 8 hours (cooking time directly depends on the size of the piece of meat). At the same time, excessive fat will flow into a deep baking sheet installed under the grill, parchment paper will also absorb it.

6. Get the pork spatula out of the oven, cover it with food foil to keep the internal temperature, and let it "rest" a little. Meanwhile, increase the temperature of the oven to 250-260 degrees Celsius.

7. Put the pork shoulder back in the well-preheated oven again. Cook the meat for about another 15-20 minutes until the appetising brown crust appears. For even frying, periodically turn the pork blade in different directions. Next, let cool a little pork after baking, after which it can be served as a whole piece or pre-cut into small portions. Enjoy your meal!