Pork shoulder with spices, baked in a sleeve

Cooking salt, Pepper mix, Garlic powder, Paprika, Pork, Ghee butter

Combine the dry ingredients: 1, Cooking: 5, Let it stand: 2 <span data-lazytext="h"></span>, Fry: 8, Bake in the oven: 1 <span data-lazytext="h"></span> 35 <span data-lazytext="min"></span>, Let it stand: 10

Mix all the spices in one bowl to create a homogeneous mixture:

• Salt (2 tsp)
• Mixed pepper (1–2 tsp)
• Paprika (2 tsp)
• Garlic powder (1 tsp)

Take a chilled piece of pork shoulder (1 kg) and rinse it thoroughly under cold water. Use paper towels to remove excess moisture from the surface of the meat to help it absorb the spices better.

Evenly rub the prepared spice mixture all over the surface of the meat.

If you want, you can tie the shoulder with kitchen twine, although this is not necessary.

Place the pork in a bag and let it marinate in the refrigerator for 2–3 hours to allow the meat to soak up the flavors.

When the time is up, pour melted butter (2 tbsp) into a skillet and heat it over medium heat. Place the pork in the skillet and sear on all sides, including the ends, until a golden crust forms, which will take about 7–8 minutes. This step will help seal in the juices, making the meat juicier.

Preheat the oven to 200 °C.

After searing, place the meat in a roasting bag and tie the ends. Put it in a baking dish and poke the bag in several places with a fork or the tip of a knife to allow steam to escape.

Put the dish in the preheated oven and roast the pork for 90–95 minutes.

Once the time is up, carefully remove the pork from the oven and take it out of the bag, but let it rest for another 10 minutes before slicing. This will allow the juices to redistribute evenly throughout the meat.