Cold Pork Roast with Garlic, Mustard and Herbs (Buzhenina)
A Russian classic - tender pork marinated with mustard and an aromatic rub is roasted then served cold as a snack or a part of a big festive table.
Ingredients
- 2 pork shoulders about 800g each
- 1 tbsp smoked paprika
- 1 tbsp mixed dry thyme and rosemary
- 1 tbsp bbq or meat seasoning
- 1/2 tbsp salt
- 18-20 small and medium cloves
- 4 tbsp Dijon mustard
Instructions
- In a bowl, mix together 1 tbsp smoked paprika, 1 tbsp dry herbs, 1 tbsp meat or barbecue seasoning and 1/2 tbsp salt.
- With a small knife, make 8-10 cuts through the meat. Tuck the garlic cloves into the cuts.
- Use your hands to run the pork shoulders with the seasoning.
- With a silicon brush, coat each piece of meat with a layer of mustard from al sides.
- Place the pork shoulders into a dish. Cover with cling film, trying to avoid it touching the meat.
- Refrigerate for 5-8 hours.
- Take the meat out and leave at room temperature for an hour.
- Remove the cling film and wrap the meat into foil. Make sure there is enough wrap to avoid any leaking.
- Send the pork into a cold oven and turn the heat on to 180C. Roast for 1.5-2 hours.
- Switch off the heat and leave the meat inside the cooling oven for another two hours.
- Unwrap the foil and discard all liquid.
- Place the roast on a plate, cover with cling film and refrigerate for a minimum of four hours.
- When ready to eat, slice and serve with horseradish or mustard.
Notes
- Enjoy your buzhenina on its own or over a piece of bread or in a sandwich.
- Ready uzhenina can last in the fridge for up to a week.