Love a pork roast? Try my Bacon Wrapped Pork Tenderloin. In my house, there are not many cuts of meat that go down quite as well as pork shoulder, whether used for pulled pork or a lovely roast. Consistently moist and flavourful, I’m on a mission to bring a bit of spotlight to this under-appreciated chunk of meat! I am sharing one tat has a special place in my heart, a roasted pork recipe called “Buzhenina” in Russia and Ukraine. It was the dish that my mom made every single year, without a fail and the dish I was looking forward to the most. What is so special about it you might ask? Well, it’s just a piece of meat that’s been shown lots of love, that’s all.
What is buzhenina?
It’s actually tough to say with any certainty, because buzhenina is not all that well defined! As with many ancient dishes, it is a broad term that covers all sorts of pork roasts cooked with garlic and spices. And to be extra precise, it is more of a method that historically has been applied to both fish and turkey. So pretty much any kind of meat could, theoretically, be used here. But it is pork that is most often associated with buzhenina, and the one that I love the most. Often made around holidays, it can be served hot as the centrepiece of a meal, or cold the day after, where it is has a bit of a reputation as a hangover cure!
What cut of pork to use
The recipe is one I got from my mum, but the piece of pork shoulder I used here is much better than the ones she had to work with. Pork shoulder is a cheap cut at any time, and the ones that she would buy were never of the highest quality. I remember her working away on cheaper cuts, prepping them by cutting away fat, bones and connective tissues. Fortunately, the recipe is simple enough once the meat is ready to go, and it’s unlikely you will need to work anywhere near as hard. The one I used certainly didn’t take any extra work! In any case, my mum never really minded doing the extra work. It was the end result that made it worthwhile. A juicy piece of roast pork studded and flavoured with slivers of garlic, fresh parsley and rubbed with aromatic spices. What I learned from my mum is that you don’t have to empty your bank account to enjoy a good meal. A boneless shoulder joint is about the cheapest cut of meat you can find. If you don’t mind spending a bit more, go for pork loin. But even though it’s not a prime rib, after a bit of leave, it truly tastes like a million dollars!
Making juicy pork roast
If you buy a roast that’s been tied, untie it and lay flat on a cutting board. The main trick I learned from my mom about getting the most flavourful roast is to prick the pork all over with a tip of a sharp knife and insert sliced garlic into those little pockets. Then sprinkle with a little bit of extra virgin olive oil, and a spice rub of your choice. Freshly ground black pepper is a great choice. I used shashlik spice that is easily found in most Eastern European stores. Shashlik spice is a combination of onion, hot paprika, coriander, marjoram, nutmeg, allspice, black pepper and salt. Basically, throw a kitchen sink in there for good measure and you are good to go. The next step is to generously sprinkle it with chopped parsley and roll it up tight. Tie with a piece of kitchen twine and rub with your rub of choice. Transfer to a roasting pan, tuck a couple of bay leaves under the twine and pop it in the oven. Preheat the oven to 220C/540F and roast the pork for 20 minutes, then bring the temperature down to 190C/375F and roast 1 hour 10 minutes or until the meat thermometer registers 60-65C/145-150F. Let it rest for 20-25 minutes before serving.
Serving suggestions
No pork shoulder roast should be served without a hearty serving of potatoes on the side. Depending on my mood, I reach for either mashed or roasted potatoes. Now all you need are a couple of vegetable dishes to complete the spread. One option is to stick with the roasted theme by adding roasted carrots or brussels sprouts. Classic dishes with a couple of modern twists. Or try something a bit fresher, such as festive red cabbage slaw, walnut beet salad, or celeriac remoulade. These options add a lovely crunch and sweetness to the meal, perfect alongside savoury pork!
Storage and leftovers
Buzhenina is great eaten right out of the oven but it’s also delicious when served cold. Keep it in the fridge overnight, which allows flavours to meld together. Then slice thinly and serve as cold cuts with cheese and salami and lovely sourdough or rye bread. If you need to freeze leftover pork roast, it will be at its best if used within 4-6 months, although it can be kept longer. Use up refrigerated pork within 4 days to stay on the safe side.
More meat roast recipes
Rosemary and Thyme Roast Chicken and Potatoes Pork Roast with Warm Persimmon Sauce Roast Turkey Recipe Roast Leg of Lamb with Mint Sauce
