Name: Tender Slow-Roasted Pork Shoulder
Prep time: 15 min
Cook time: 855 min
Total time: 1351 min
Yield: 4
Cuisine: Czech
Ingredients: 13 gram Salt; 5 gram Caraway Seeds; 30 gram Kremže Mustard; 2 piece Apple; 5 clove Garlic; 1 kilogram Pork Shoulder (Piglet); 2 piece Yellow Onion; 10 gram Granulated Sugar; 10 gram Black Pepper; 5 gram Balsamic Vinegar

Super-Slow Roasted Pork Shoulder with Apples and Onion

Step-by-step method

Let’s cook

At a glance

You're about to discover an incredibly tender and juicy pork shoulder that's been gently roasted overnight—the real work happens while you sleep, and the most time-consuming part is the actual cooking (nearly 15 hours total). The main trick is the slow, low-temperature overnight roasting followed by a careful finish with higher heat to get that beautiful golden crust, plus you'll need to baste the meat every ten minutes toward the end.

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Season the meat

Wash the pork shoulder, pat it dry, then season it with your chosen spices, garlic, mustard and salt. If you like it saltier, use 3 teaspoons of salt; for a lighter hand, 2 will do.

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10 gram
Salt

10 gram
Black Pepper

5 gram
Caraway Seeds

5 clove
Garlic

30 gram
Kremže Mustard

1 kilogram
Pork Shoulder (Piglet)
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Massage it in

It's best to mix all the spices together with the garlic, mustard and salt, then thoroughly massage the mixture into the meat on all sides. Feel free to let it rest in the fridge for a few hours, or even overnight.
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Into the oven

The evening before lunch, put the shoulder into a roasting dish. Cover with the lid and add 1 dcl of water. Place in an oven preheated to 90°C. Roast overnight for 10 hours.

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Finish roasting

In the morning, raise the temperature to 130°C and roast for a further 3 hours. Then remove the lid and continue roasting at 160°C until the meat takes on a nice colour, which takes roughly another hour. Baste the meat with the pan juices as you go, ideally every ten minutes.
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Apples and onion

Once the meat looks like it's nearly done, prepare the apples with onion.
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Sauté

Slice the onion into half-moons and cut the apples into slices. Heat some oil in a pan and fry the apples together with the onion until nicely golden.

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2 piece
Yellow Onion

2 piece
Apple
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Season to taste

Once soft and golden, splash them with a little balsamic vinegar (one teaspoon is enough), season with salt and add a teaspoon of sugar. Stir and let cook for another five minutes, until the sugar caramelises slightly. Serve alongside the meat.

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5 gram
Balsamic Vinegar

3 gram
Salt

10 gram
Granulated Sugar
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Side dish

Potatoes, pearl barley or fresh bread all make an ideal side dish.

Step-by-step method

At a glance

Season the meat

For this step

Massage it in

Into the oven

Finish roasting

Apples and onion

Sauté

For this step

Season to taste

For this step

Side dish

Super-Slow Roasted Pork Shoulder with Apples and Onion

Ingredients — what you'll need

What's in it?

About this recipe

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