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Try this pork roast for your next holiday table! Full of flavour and a huge crowd pleaser! With flavourful spices and fresh herbs, this pork shoulder roast recipe takes a humble cut of meat and turns it into something you’ll love both hot and cold.

Love a pork roast? Try my Bacon Wrapped Pork Tenderloin

Side view of Aromatic spiced pork on platter
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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.

Top down view of cooked pork shoulder roast

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 love, it truly tastes like a million dollars!

Side view of sliced pork shoulder roast

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 This is an affiliate link.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 This is an affiliate link.meat thermometer registers 60-65C/145-150F. Let it rest for 20-25 minutes before serving.

Process shot of adding rub and spice

Recipe Tips and Notes

  • The most tedious part of making this recipe is pricking the meat with the tip of a sharp This is an affiliate link.knife and stuffing those little slits with garlic slices. This little trick takes a bit of time but imparts tremendous flavour.
  • My mother used inexpensive pork shoulder for this recipe and that’s what I use as well. But if you don’t mind spending a bit more, go for pork loin or tenderloin.
  • I like to keep things simple by using a pre-made spice rub whenever I can. I’ve tried a few and found a couple I really love at local shops, but it does take some trial and error to find the perfect mix for each situation. I use shashlik, a spice rub from the Caucasus I grew up with. Of course, you can make your own spice mix easily enough, using spices such as onion, hot paprika, coriander, marjoram, nutmeg, allspice, black pepper and salt.
  • Finally always allow your cooked roast to rest for at least 20-30 minutes before slicing for the juiciest results. 

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!

Side view of sliced pork shoulder roast on cutting board

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

5 from 7 votes

Aromatic Spice Rubbed Pork Roast Stuffed with Herbs and Garlic

Prep: 10 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 40 minutes
Servings: 10 -12 people
Delicious pork roast flavoured with herbs and garlic will become a beautiful centerpiece for your holiday table.
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Ingredients 

  • 2.25kg / 5 lbs pork shoulder joint or pork loin
  • 4 garlic cloves, sliced
  • 2-3 tbsp shashlik spice rub or your favourite rub
  • 1 bunch of flat leaf parsley, chopped
  • 1 tbsp This is an affiliate link.olive oil
  • 2 This is an affiliate link.bay leaves

Instructions 

  • Preheat the oven to 475F/220C.
  • If you buy a roast that's been tied, untie it and lay flat on a cutting board. 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 tablespoon of spice rub of your choice. 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. Roast the pork for 20 minutes, then bring the temperature down to 375F/190C and roast 1 hour 10 minutes or until the meat thermometer registers 145F-150F.
  • Let it rest for 10-15 minutes and serve with mashed or roasted potatoes. Alternatively, cool it in the fridge overnight, slice thinly and serve it cold as a starter.

Nutrition

Calories: 633kcal | Carbohydrates: 2g | Protein: 53g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 195mg | Sodium: 153mg | Potassium: 779mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 103IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Julia from Vikalinka

About Me

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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28 Comments

  1. Victoria says:

    I want to make this but I literally can’t find anywhere what spices to rub on the meat or what spices are usually used in Shashyk. Please let me know what I should use.

    1. vikalinka says:

      Shashlyk spice mix is very popular with people who come from any part of the Soviet Union and is usually sold in Russian stores. It’s a complex mix like Indian garam masala so we don’t usually make it ourselves. If you are unable to locate it feel free to use any spice rub you like as I’d mentioned in the recipe. Alternatively a classic combination of rosemary, thyme and dried garlic would do just fine. I hope this helps.

  2. Gwen says:

    i am a insane pre-planner and my husband and I have already tried your pork recipe for this years Christmas cocktail party, yes, 11 months from now, it was delicious as a main dish and the leftovers were divine sliced thin and served cold on a platter with cheese and crackers. Beautiful recipes! Keep them coming!

    1. Gwen says:

      5 stars
      so very good ๐Ÿ™‚

    2. vikalinka says:

      I love this, Gwen!!! You are a pre-planner super-star! I usually don’t even know what I am feeding the family for dinner 30 min before dinner time! So pleased to hear you loved it!