Recept | Svinina Lopatka

Classic Slow-Roasted Pork Shoulder (Pečená Krkovička/Lopatka)

: Remove the lid/foil. Increase the temperature to 200°C (400°F) . Roast for another 20–30 minutes, basting once with the juices from the pan, until the outside is dark golden brown and crispy. recept svinina lopatka

4–5 cloves of garlic (pressed), 1 tbsp salt, 1 tsp black pepper, and 2 tsp whole caraway seeds (kmín). 4–5 cloves of garlic (pressed), 1 tbsp salt,

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). Pro Tip: Do this the night before and

Pro Tip: Do this the night before and leave it in the fridge for maximum flavour.

: Pat the pork dry with paper towels. If there is a fat cap, score it with a knife in a diamond pattern, but don't cut into the meat itself.

: Transfer the meat to a board and let it rest for at least 15 minutes before slicing. This keeps the juices inside. Alternative Quick Ideas for Pork Shoulder Guláš (Goulash)