Entree: Romania – Wallachia – Friptură de porc (Romanian roasted pork shoulder seasoned with garlic, paprika, and onions)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs

Total 2 hrs 45 min

Ingredients

- 1 boneless pork shoulder roast, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil or lard
- 6 garlic cloves, minced
- 2 tbsp (15 g) sweet paprika (preferably Romanian)
- 2 tsp (10 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) dried thyme or 2 sprigs fresh thyme
- 2 bay leaves
- 2 large onions, sliced (about 2 cups / 300 g)
- 1 cup (240 ml) dry white wine or water
- 1 lb (450 g) waxy potatoes, scrubbed and halved (optional, for roasting with the pork)
- 2 tbsp (30 ml) chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 325°F (165°C). In a small bowl combine minced garlic, paprika, salt, pepper, and thyme with the vegetable oil to form a paste.
2. Rub the garlic-paprika paste all over the pork shoulder. Let sit at room temperature 30 minutes, or refrigerate covered for several hours for deeper flavor; bring back to room temperature before roasting.
3. In a large roasting pan, spread the sliced onions and tuck the bay leaves among them. Place the pork shoulder on top of the onions. Pour the white wine or water into the pan (not over the top of the roast) to keep the base moist.
4. If using, add the potatoes around the roast. Cover the pan tightly with foil or a lid and roast in the preheated oven for 1 hour.
5. Remove the cover and continue roasting 1–1½ hours more, basting occasionally with pan juices, until the pork is fork-tender and the exterior is browned and flavorful. For shoulder aimed at tender shredding roast to about 180°F (82°C) internal; for sliceable roast aim for 145°F (63°C) and allow to rest—adjust time accordingly.
6. Transfer the roast to a cutting board and rest 10–15 minutes. Skim excess fat from the pan juices and spoon onions and pan juices over sliced pork. Garnish with chopped parsley and serve with the roasted potatoes and pickled vegetables common in Romanian Wallachian meals.