Hungarian Mangalica Pork Roast
A rustic one-pan roast of succulent Mangalica pork, seasoned with paprika and caraway, finished with a light pan sauce. Tender, richly flavored, and ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
- 3 lbs Mangalica pork shoulder or butt, skin-on
- 1.5 tsp salt
- ½ tsp black pepper
- 2 tbsp Hungarian sweet paprika
- 1 tsp caraway seeds
- 2 medium onions, quartered
Instructions
- 1
Set the oven to 325°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pat the pork shoulder dry with paper towels, rubbing all sides of the meat and skin until no moisture remains visible.
- 3
In a small bowl, mix together the paprika, salt, pepper, and caraway seeds until evenly combined, about 15 seconds.
- 4
Rub the paprika mixture all over the pork shoulder, coating the skin, meat, and sides thoroughly with your hands.
- 5
Scatter the quartered onions across the bottom of a large roasting pan and place the seasoned pork on top, skin-side up.
- 6
Place the roasting pan in the preheated 325°F oven and roast uncovered for 2 hours 30 minutes, until the internal temperature at the thickest part reads 190°F on an instant-read thermometer.
- 7
Remove the pan from the oven and rest the pork in the pan for 10 minutes without moving it, which allows the juices to redistribute.
- 8
Transfer the pork to a cutting board and slice into 0.5-inch-thick slabs, cutting perpendicular to the bone, if present.
- 9
Pour the roasted onions and pan drippings into a serving bowl or onto a platter beneath the sliced pork.
Tools you’ll need
- instant-read meat thermometer
- large roasting pan (at least 13x9 inches)
- paper towels
- small bowl
- cutting board
- sharp carving knife
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