This method gives you a crispy crust and meat that pulls apart with a fork. Meat: 1.5–2 kg pork shoulder (boneless or bone-in).
: Use the same roasting method above but extend the time to 5–6 hours at a lower heat (130°C). Shred the meat with two forks and mix with your favorite BBQ sauce. or dumplings, to go with this? recept svinina lopatka
: Mix the garlic, salt, pepper, and caraway seeds. Rub this mixture all over the pork, ensuring it gets into the scored fat and any crevices. This method gives you a crispy crust and
Svinina lopatka (pork shoulder) is one of the most versatile cuts—fatty enough to stay juicy and tough enough to melt into tenderness after a long, slow roast. The most classic "solid guide" for this cut is a , a staple in Slavic and Central European kitchens. Shred the meat with two forks and mix
1 large onion (roughly chopped), 200ml water or light beer. Step-by-Step Guide
Roast for . Check occasionally; if the liquid has evaporated, add a splash more water.