Why did my roast turn out dry?

You may have used lean meat or overcooked it. Choose a well-marbled cut like pork shoulder and follow the recommended time and temperature.

Can I make it without mayonnaise?

Yes, substitute mayonnaise with olive oil (2–3 tbsp) or sour cream, but the meat may be slightly less juicy. Add 1–2 tbsp of water to the marinade for extra moisture.

How to get a crispy crust?

Slit the roasting sleeve open 10–15 minutes before the end of cooking and unfold it to expose the meat. You can also increase the temperature to 200°C at that point.

How long to roast depending on weight?

For 1 kg (2.2 lb) of meat, about 1 hour at 180°C. For a larger piece (1.5–2 kg), add 20–30 minutes. Aim for an internal temperature of 70–75°C (160–165°F).

Baked boiled pork

Name: Baked boiled pork
Total time: 60 min
Yield: 4 порции
Cuisine: International
Ingredients: Pork — 1000 g; Salt — 2 g; Black pepper powder — 2 g; Mayonnaise — 100 g

70min

1104g

Nutrition per 100g

310

This roasted pork shoulder is a celebration of flavour and aroma! Tender pork, marinated in fragrant spices with mayonnaise, is roasted to a golden crust and melts in your mouth. Homemade roast is far superior to store-bought – no preservatives, just wholesome ingredients and your love. The perfect meat dish for festive gatherings or family dinners!

WHAT YOU WILL NEED

From ingredients

4 products

Meat

Pork1000 g

Spices

Salt2 g

Black pepper powder2 g

Marinade

Mayonnaise100 g

SIMPLE PROCESS

Step by step recipe

The secret to this roast is choosing the right meat and marinating it long enough. Use pork shoulder or neck – they have enough fat to keep the meat juicy. Customise the spice blend to your taste, but classic options include black pepper, paprika, garlic, and coriander. Mayonnaise tenderises the meat and helps create a golden crust. Bake in a roasting sleeve to seal in the juices, then slit it open 10 minutes before the end to brown the meat. Let the roast rest for 15 minutes before slicing – this locks in the moisture.

Step 1

Prep the meat

Rinse 1 kg (2.2 lb) of pork under cold water and pat dry with paper towels. Trim excess fat but leave a thin layer for moisture.

Step 2

Season and marinate

Mix salt (2 g / ½ tsp), black pepper (2 g / ½ tsp), and your favourite spices. Rub the mixture all over the meat. Coat with mayonnaise (100 g / about ½ cup). Refrigerate for 10–12 hours.

Step 3

Preheat oven and prepare the sleeve

Preheat the oven to 180°C (350°F). Remove the meat from the fridge. Place the pork in a roasting sleeve, tie both ends, and prick 4–5 holes in the top for steam to escape.

Step 4

Roast the meat

Place the sleeve on a baking sheet and roast for about 50 minutes at 180°C (350°F).

Step 5

Brown the crust

Remove the sheet from the oven, carefully slit the sleeve open with kitchen shears. Return the meat to the oven for 10–15 minutes until the top is golden and crispy.

Step 6

Rest and slice

Transfer the roast to a platter, cover with foil, and let it rest for 15–20 minutes. Slice thinly and serve.

CHEF'S TIP

Choose meat with some fat

Pork shoulder or neck is ideal – the fat marbling keeps the meat moist and tender. Lean cuts like tenderloin can turn out dry.

Marinate for at least 10–12 hours

Long marination is key to flavour. Spices and mayonnaise need time to penetrate the meat for a tender, aromatic result. Overnight is best.

Don't slit the sleeve too early

Roast the meat in a closed sleeve for about 50 minutes – the steam keeps it moist. Then slit it open and let it brown for 10–15 minutes.

Rest the meat before carving

After roasting, cover with foil and let it rest for 15–20 minutes. The juices redistribute, so the meat stays moist when sliced.

SUBSTITUTIONS

Add your taste

Mayonnaise → mustard and sour cream For a tangier flavour, mix sour cream (50 g) with mustard (1 tbsp) instead of mayo – the meat stays moist with a slight tang.
Pork → beef or chicken Beef chuck will need 2–2.5 hours. Chicken breast takes 40–45 minutes but tends to be drier.
Sleeve → aluminium foil If you don't have a roasting sleeve, wrap the meat tightly in two layers of foil. Uncover at the end for browning.
Add garlic and herbs For extra flavour, add minced garlic cloves (3–4), paprika (1 tsp), or thyme to the marinade.

HOW TO STORE

How to Store Roasted Pork Shoulder

Cool the roast, wrap in foil or plastic wrap, and refrigerate for up to 5 days. For longer storage, freeze sliced portions (up to 3 months). Thaw in the fridge and serve cold or gently reheated. Slice thinly before serving for a more appealing presentation.

GOOD TO KNOW