Recipe:Recommended cooking method for mangalitsa shoulder by Shannon Murray
Recommended cooking method for mangalitsa shoulder:
Place the shoulder roast on a rack - fat cap facing upward - in a roasting pan so that the roast sits above the pan; you'll have a lot of fat dripping off and the pan will catch it all.
Slow roast the shoulder in a 250 degree oven for 4-5 hours. This will result in fork tender, fall apart meat. Because the fat on this roast is so substantial, the meat is self basting. You will never taste juicier or more rich-tasting pork in your life. In keeping with the holiday season, I would recommend covering the exterior of the roast with a dry rub before roasting. This one consists of traditional holiday spices (cinnamon, nutmeg, ginger, all spice, etc).
Holiday Spice Rub
- 1 tbsp unsweetened cocoa powder
- 1 tbsp allspice
- 1 tsp cinnamon
- 1 tbsp cardamom
- 1 tsp dried ginger
- 2 tbsp kosher slat
- 1 tsp black pepper
- 4 tbsp sugar
Combine all of the above well and rub over all of the meat before placing it on the rack to slow roast.
Recipe By: Shannon Murray, DeBragga