Whole Crispy Pork Roasted and Cut Austrian Style. Italy Street Food Fair

Preheat the oven to 350°F (175°C).

Score the skin of the pork shoulder in a crisscross pattern.

Rub salt, black pepper, and paprika all over the pork, including into the scored skin.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear the pork shoulder skin-side down for 5-7 minutes until golden brown.

Transfer the pork to a roasting pan, skin-side up.

In the same skillet, sauté chopped onion, garlic, carrots, and celery for 3-4 minutes until softened.

Add white wine and scrape up any browned bits from the skillet.

Pour the mixture over the pork in the roasting pan.

Add chicken broth, bay leaves, thyme, and rosemary around the pork.

Cover the roasting pan tightly with foil.

Roast in the preheated oven for 2-2.5 hours until tender.

Remove the foil and increase the oven temperature to 425°F (220°C).

Roast for an additional 30-40 minutes until the skin is crispy and crackling.

Let the pork rest for 15-20 minutes before slicing.

Serve with sautéed cabbage and roasted potatoes.

Spice Level:

Allergens