Antica Osteria al Cavaliere Nero
Ingredients and quantities

Quantities for 4 people:

  • 1kg fresh shoulder of pork
  • ½ glass dry white wine
  • extra-virgin olive oil and butter
  • sprig rosemary
  • salt, pepper, chopped rosemary

Roast shoulder of pork

Type of recipe: Main courses

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Preparation method:

Rub the fresh shoulder of pork with salt, pepper and chopped rosemary. Tie it up with cooking string, threading some sprigs of rosemary into the string. Brown the meat in a pan with the oil and butter. Then put the shoulder of pork in a roasting dish and brown over a lively heat without any seasoning. Baste with a ½ glass dry white wine.

Continue to cook in the over at a low heat for about 1½ hours, turning the roast and basting it every now and again with its cooking juices to keep it moist.

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