Pork shoulder in the sleeve

6 servings
14 hours

Rinse the pork shoulder well under cold water and wipe with paper towels. Put a piece of meat on a cutting board and puncture it in different places with a sharp narrow knife or wooden skewer. Such punctures are necessary for the marinade to penetrate deep into the meat and impregnate pork not only from the outside. In a small bowl or deep plate, prepare a marinade for the meat. Mix the soy sauce and Teriyaki sauce together. Add some Dijon mustard. Peel the garlic from the husks. disassemble on denticles and pass through a special press. Peel and grate the ginger. Mix all the ingredients together using a fork or culinary whisk, whisking the whole mixture until smooth. Put a piece of pork in a large bowl or saucepan and pour over the cooked marinade. Then put the container of meat in the refrigerator for the whole night, so that the pork shoulder is well brewed and turns out juicy, soft and spicy to taste. About an hour before the pork is cooked, remove it from the fridge. And also turn on the oven for preheating to 200 degrees Celsius. Transfer the pork spatula to the sleeve, you can add the remains of the marinade there. Tie the roasting sleeve tightly so that the meat is cooked in its own juice. And then put 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 the particular oven. In order for a toasty crust to form on top of the pork, you need to remove the meat from the oven at the end and tear the top of the baking sleeve. And put the meat again to bake for 10-15 minutes or until the shoulder blade is covered with a mouth-watering ruddy crust. Enjoy your meal!