SafePlates

Ingredients

• 2.2 lbs (1 kg) boneless pork neck or shoulder
• 2 tbsp (30 ml) vegetable oil
• 1 tbsp (15 g) salt
• 1 tsp (2 g) black pepper
• 1 tbsp (8 g) ground coriander
• 4 cloves garlic, minced
• 1 tsp (2 g) dried thyme
• 1 tsp (2 g) dried rosemary
• 1 tsp (2 g) paprika
• 1 tbsp (15 ml) Dijon mustard (optional)

Instructions

1. Rinse the pork and pat it dry with paper towels.
2. In a small bowl, combine the salt, black pepper, ground coriander, minced garlic, dried thyme, dried rosemary, paprika, and Dijon mustard (if using).
3. Rub the pork thoroughly with the spice mixture, ensuring all sides are coated. For extra flavor, make small cuts in the meat and stuff some of the spice mixture inside.
4. Drizzle the vegetable oil over the pork and rub it in evenly.
5. Wrap the seasoned pork tightly in plastic wrap or place it in a covered container. Refrigerate and marinate for at least 4 hours, preferably overnight.
6. Preheat your oven to 350°F (180°C). Remove the pork from the refrigerator and let it come to room temperature for about 30 minutes.
7. Place the pork in a roasting pan or on a rack. Cover loosely with foil.
8. Roast in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 160°F (71°C). Remove the foil for the last 20-30 minutes to allow the pork to brown.
9. Remove the pork from the oven and let it rest for 15-20 minutes before slicing.
10. Slice the buzhenina thinly and serve warm or cold.

Tip

Buzhenina is delicious served with horseradish, mustard, or pickled vegetables. It also makes excellent sandwiches!