Recept — Svinina Lopatka

: Cut the shoulder into 3cm cubes. Sear them in a pot with equal parts onions by weight, plenty of sweet paprika, and beef stock. Simmer for 2 hours until the sauce is thick and the meat is tender. Pulled Pork

: Use the same roasting method above but extend the time to 5–6 hours at a lower heat (130°C). Shred the meat with two forks and mix with your favorite BBQ sauce. or dumplings, to go with this? recept svinina lopatka

Svinina lopatka (pork shoulder) is one of the most versatile cuts—fatty enough to stay juicy and tough enough to melt into tenderness after a long, slow roast. The most classic "solid guide" for this cut is a , a staple in Slavic and Central European kitchens. : Cut the shoulder into 3cm cubes

: Pat the pork dry with paper towels. If there is a fat cap, score it with a knife in a diamond pattern, but don't cut into the meat itself. Pulled Pork : Use the same roasting method

This method gives you a crispy crust and meat that pulls apart with a fork. Meat: 1.5–2 kg pork shoulder (boneless or bone-in).