Entree: Romania – Transylvania – Friptură de porc (Romanian-style roast pork shoulder seasoned with garlic, caraway, and onions, roasted until tender and served with pan juices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 45 min

Additional 15 min

Total 3 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 bone-in pork shoulder roast, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 6 garlic cloves, divided and crushed (about 1.5 oz (45 g))
- 1 tbsp (6 g) caraway seeds, lightly crushed
- 1 tbsp (7 g) sweet paprika (preferably Hungarian)
- 2 large onions, cut into thick wedges (about 12 oz (340 g) total)
- 1 cup (240 ml) chicken stock or water
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp (15 ml) fresh thyme leaves
- 1 lb (454 g) roasting potatoes, peeled and halved or quartered
- 2 tbsp (30 ml) apple cider vinegar or white wine (optional, for basting)
- For mujdei (garlic sauce): 4 garlic cloves, crushed; 1/2 tsp (3 g) salt; 1/4 cup (60 ml) sunflower or vegetable oil; 2 tbsp (30 ml) water
- Fresh parsley for garnish

Show original ingredient measurements

- 1 bone-in pork shoulder roast, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 6 garlic cloves, divided and crushed (about 1.5 oz / 45 g)
- 1 tbsp (6 g) caraway seeds, lightly crushed
- 1 tbsp (7 g) sweet paprika (preferably Hungarian)
- 2 large onions, cut into thick wedges (about 12 oz / 340 g total)
- 1 cup (240 ml) chicken stock or water
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp fresh thyme leaves
- 1 lb (454 g) roasting potatoes, peeled and halved or quartered
- 2 tbsp (30 ml) apple cider vinegar or white wine (optional, for basting)
- For mujdei (garlic sauce): 4 garlic cloves, crushed; 1/2 tsp (3 g) salt; 1/4 cup (60 ml) sunflower or vegetable oil; 2 tbsp (30 ml) water
- Fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 325°F (160°C). In a small bowl combine 4 crushed garlic cloves, caraway seeds, paprika, 2 tsp (10 ml) salt and 1 tsp (5 ml) pepper with 1 tbsp (15 ml) oil to form a paste. Score the pork skin (if present) and rub the paste all over the roast.
2. Heat remaining 1 tbsp (15 ml) oil in a large ovenproof roasting pan over medium-high heat. Sear the pork on all sides until well browned, 3–4 minutes per side. Add the onion wedges around the roast.
3. Pour the chicken stock into the pan, add bay leaves and thyme, and bring to a simmer. Scatter the prepared potatoes around the meat. Cover loosely with foil or a lid and transfer to the oven.
4. Roast low and slow for about 2 to 2 1/2 hours, basting occasionally with pan juices (add apple cider vinegar or wine when basting if using). Remove foil for the last 20–30 minutes to allow the exterior to brown and crisp.
5. Test for doneness: the pork should be fork-tender and reach an internal temperature of about 190°F (88°C) in the shoulder for shreddable, or 160–170°F (71–77°C) if you prefer slices; cooking time may vary. Remove roast to a cutting board and let rest 15 minutes.
6. While the meat rests, skim excess fat from the pan juices and simmer the onions and juices over medium heat to concentrate flavors for 4–6 minutes. Adjust seasoning.
7. Prepare mujdei: in a mortar or small bowl, mash the 4 crushed garlic cloves with 1/2 tsp (2.5 ml) salt, then slowly whisk in the oil and 2 tbsp (30 ml) water until emulsified to a loose sauce. Serve alongside the pork.
8. Slice or shred the pork as desired, arrange with roasted potatoes, spoon pan juices and caramelized onions over the top, garnish with parsley, and serve with mujdei on the side.

1. Preheat oven to 325°F (160°C). In a small bowl combine 4 crushed garlic cloves, caraway seeds, paprika, 2 tsp salt and 1 tsp pepper with 1 tbsp (15 ml) oil to form a paste. Score the pork skin (if present) and rub the paste all over the roast.
2. Heat remaining 1 tbsp (15 ml) oil in a large ovenproof roasting pan over medium-high heat. Sear the pork on all sides until well browned, 3–4 minutes per side. Add the onion wedges around the roast.
3. Pour the chicken stock into the pan, add bay leaves and thyme, and bring to a simmer. Scatter the prepared potatoes around the meat. Cover loosely with foil or a lid and transfer to the oven.
4. Roast low and slow for about 2 to 2 1/2 hours, basting occasionally with pan juices (add apple cider vinegar or wine when basting if using). Remove foil for the last 20–30 minutes to allow the exterior to brown and crisp.
5. Test for doneness: the pork should be fork-tender and reach an internal temperature of about 190°F (88°C) in the shoulder for shreddable, or 160–170°F (71–77°C) if you prefer slices; cooking time may vary. Remove roast to a cutting board and let rest 15 minutes.
6. While the meat rests, skim excess fat from the pan juices and simmer the onions and juices over medium heat to concentrate flavors for 4–6 minutes. Adjust seasoning.
7. Prepare mujdei: in a mortar or small bowl, mash the 4 crushed garlic cloves with 1/2 tsp salt, then slowly whisk in the oil and 2 tbsp water until emulsified to a loose sauce. Serve alongside the pork.
8. Slice or shred the pork as desired, arrange with roasted potatoes, spoon pan juices and caramelized onions over the top, garnish with parsley, and serve with mujdei on the side.