Marinated oven-baked pulp

In colder days, when I find fresh pork shoulder, I usually prepare this roast in the oven. It needs time to marinate, but it’s worth it, especially if I want everything ready for the next day’s meal. It’s not a complicated recipe, but it requires a bit of planning and some patience in the oven. I usually make it when I also have fresh sausages on hand, as their flavor complements the marinated… EN: View full recipe: Marinated oven-baked pulp