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) ground black pepper
• 5 cloves garlic
• 1 tbsp (8 g) dried herbs (such as thyme, rosemary, or marjoram)
• 1 tsp (2 g) paprika
• 1 tsp (2 g) ground coriander (optional)
• 1 tbsp (15 ml) Dijon or regular mustard (optional)

Instructions

1. Rinse the pork and pat it dry with paper towels.
2. Peel the garlic cloves. Cut 2-3 cloves into thin slivers. With a sharp knife, make small incisions all over the pork and insert the garlic slivers into the meat.
3. In a small bowl, mix the salt, black pepper, dried herbs, paprika, and ground coriander (if using). Add the vegetable oil and mustard (if using) to form a paste.
4. Rub the spice paste all over the pork, making sure to coat it evenly. If desired, wrap the pork tightly in plastic wrap and refrigerate for at least 2 hours or overnight for deeper flavor.
5. Preheat your oven to 350°F (180°C).
6. Place the pork in a roasting pan or on a rack. If you like, add the remaining whole garlic cloves around the meat.
7. Roast the pork for about 1 hour 20 minutes to 1 hour 40 minutes, or until the internal temperature reaches 160°F (71°C). Baste the meat with its juices once or twice during roasting.
8. Remove the pork from the oven, cover loosely with foil, and let it rest for 15-20 minutes before slicing.
9. Slice the buzhenina thinly and serve warm or cold.

Tip

Buzhenina is delicious both hot and cold. Try serving it with horseradish, mustard, or pickled vegetables for a traditional touch.