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Pork Shoulder in Three Marinades

This pork shoulder turns out very juicy and flavorful following this recipe. Not only the outer layer of the meat is marinated, but also the inside, resulting in an incredibly tender and tasty pork shoulder, all thanks to a triple marinade.

This dish takes time to prepare as the meat needs to marinate for 10-12 hours, but it's worth it. This dish is perfect as a main course for a festive table. Yes, it requires a bit of effort, but the result will exceed all your expectations, believe me!

Pork Shoulder

3 lbs 8 oz

Marinade 1:

Kefir

2 cups

Marinade 2:

Water

10 cups

Salt

2 tbsp

Rosemary 1 sprig

1 tsp (dried)

Thyme 3-4 sprigs

2 tsp (dried)

Ginger

0.9 oz

Chili Pepper

1 pc (to taste)

Bay Leaf

3-4 pcs

Black Peppercorns

8-10 pcs

Cloves

4-5 pcs

Coriander Seeds

1 tbsp

Marinade 3:

Garlic

1 bulb

Ginger

0.35 oz

Chili Pepper

1/2 pc

Coriander Seeds

1 tsp

Salt

1 tsp

Paprika

1 tsp

Dried Garlic

1 tsp

Black Pepper, ground

1/2 tsp

Rosemary 1 sprig

1 tsp (dried)

Thyme 2 sprigs

1 tsp (dried)

Olive Oil

3 tbsp

For making pork shoulder, I used pork shoulder, you can also use pork loin which is not as fatty but will still be good.

Place the meat in a bowl and pour kefir over it. Leave the meat for several hours, turning it over a couple of times during this time.

While the meat is in the kefir, prepare the second marinade. Bring water to a boil, add salt and wait for the water to boil. Once boiling, add spices and herbs to the water, remove from heat, and let the brine (marinade) cool down to room temperature.

Submerge the meat in the cooled brine, cover with a lid or plastic wrap. Place the pot with the meat in the fridge overnight to marinate well.

The next day, prepare the third marinade. In a mortar, place peeled garlic, chopped ginger, chili pepper, salt, and coriander. Thoroughly grind everything into a paste.

Add paprika, dried garlic, freshly ground black pepper, olive oil, rosemary, and thyme. Mix everything well.

Adjust the salt amount to your taste, but remember that the meat has already been salted in the second marinade (brine).

Remove the meat from the brine, pat it dry with paper towels, and generously coat it from all sides with the resulting aromatic paste. Let it sit for about 20 minutes.

Take 3-4 layers of foil, place the meat on it, and wrap it tightly to prevent any juices from leaking out while roasting.

Take a baking sheet, place the wrapped meat on it, and pour 1 cup of water. Put the baking sheet in a preheated oven at 180 degrees Fahrenheit for 1 hour.

After 1 hour, remove the meat, unwrap the foil, and place it back in the oven for 20-30 minutes. It should brown and cook through completely.

The cooked pork shoulder should rest and cool completely. In the photo, I cut the meat when it was not completely cooled because I couldn't wait any longer. The pork shoulder turns out incredibly delicious!