Pork Shoulder with Young Potatoes, Baked in a Sleeve

Ingredients

• Boneless pork shoulder 5 lbs
• New Potatoes 55 oz
• Salt 2 teaspoons
• Mixed Ground Peppers 1 teaspoon
• Ground Dried Garlic 1 teaspoon
• Bay leaf 3 pieces
• Carrot 5 oz
• Onion 1 head
• Smoked salt 1 teaspoon

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Wash the meat well under running water, trim off any excess, cut into large cubes, and place in a bowl.

Step 3

In a separate container, mix salt, mixed peppers, ground garlic, and smoked paprika, then add to the bowl with the chopped meat.

Step 4

Mix the meat well with the spices and set aside to marinate for 30–40 minutes.

Step 5

Peel and wash the vegetables thoroughly.

Step 6

Cut the potatoes into large wedges, approximately 4–6 pieces each.

Step 7

Place the potatoes in a bowl. Slice the onion into half-rings or strips and add to the potatoes.

Step 8

Cut the peeled carrot into medium-sized strips. Add to the potatoes and sprinkle with 1 teaspoon of salt. Mix all the ingredients together.

Step 9

Measure the length of the baking sleeve needed for roasting (considering that the ends will need to be tied), cut it, and place it on a baking tray. Place the potatoes, onion, and carrot into the baking sleeve, distributing the potatoes evenly.

Step 10

Evenly place the prepared meat on top of the potatoes in the sleeve, and add the bay leaves.

Step 11

Tie the ends of the sleeve on both sides. Bake in the oven at 340°F for about 1.5 hours.

Step 12

Remove the finished dish from the oven, untie the ends of the sleeve before serving to prevent moisture from escaping and to keep the dish juicy.