Baked pork shoulder in foil oven

6 servings
2 hours

How to bake a pork spatula in an oven in foil? Very simple! First, prepare the necessary ingredients. A pork shoulder blade is needed in a single large piece without a bone weighing about 1 kg. Peel the garlic cloves and leave intact. Large denticles can be cut in half along. Fresh garlic can be replaced with 1/2 tsp dry garlic powder.

Rinse the meat and dry well with paper towels. If water remains on pork, then vegetable oil will roll off the meat.

Grease the pork with vegetable oil, drizzle with white wine vinegar. Salt and pepper a piece from all sides.

Transfer the spatula to the foil sheet. Sprinkle the meat with Provence herbs, spread garlic cloves and fennel seeds on top. If desired, over the entire surface of the meat, you can make punctures with a knife and stuff pork with garlic cloves, instead of putting garlic on the meat.

Wrap the spatula in foil, raising the edges upwards to prevent the juice from leaking out and transfer to a baking dish. For reliability, I still covered the mold itself with foil. Pour some water into the bottom of the mould. This is necessary so that the meat retains its juiciness and does not dry out during baking. At the same time, water should not get into the meat itself.

Put the meat in an oven preheated to 190 ° C for 1. 5 hours. The exact timing of the roasting depends on the specifics of your oven. Then expand the foil, return the meat to the oven and bake in convection mode at 180 ° C until a ruddy golden crust appears. At the same time, check that the garlic cloves do not burn.

Leave the finished pork shoulder to rest for 15 minutes so that all juices are evenly distributed over the meat. Then cut into portions of slices and serve. Enjoy your meal!