Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 lb (1.8 kg) boneless pork shoulder/neck
- 24 g kosher salt (about 1.5 tbsp Morton or 2.5 tbsp Diamond Crystal)
- 6 garlic cloves, cut into slivers
- 2 tbsp Dijon or spicy brown mustard
- 2 tsp ground coriander, 2 tsp sweet paprika
- 1.5 tsp freshly ground black pepper
- 1/2 tsp ground allspice, 1/2 tsp crushed caraway
- 1 tbsp neutral oil
- 1/2 cup (120 ml) water or light beer for the pan
- Rye bread, prepared horseradish, dill pickles (to serve)
Do This
- 1. Pat pork dry; sprinkle all over with salt. Refrigerate uncovered 12–24 hours.
- 2. Heat oven to 275°F (135°C). Mix mustard, oil, coriander, paprika, pepper, allspice, caraway.
- 3. Make small slits; insert garlic slivers. Rub roast all over with mustard spice paste.
- 4. Set on rack over a pan; add 1/2 cup water to pan. Roast until 140°F (60°C), about 1.75–2.25 hours.
- 5. Increase oven to 450°F (230°C). Roast 10–15 minutes to 160–165°F (71–74°C) and well bronzed.
- 6. Rest 30 minutes, then wrap and chill 4–12 hours.
- 7. Slice thin and serve cold with sharp horseradish and rye bread.
Why You’ll Love This Recipe
- Classic Slavic buzhenina flavor: garlicky, warmly spiced, and mustard-kissed.
- Foolproof texture: slow roast for juiciness, high-heat finish for a bronzed crust.
- Make-ahead friendly: slice cold for sandwiches, boards, or easy entertaining.
- Budget-friendly centerpiece with big, deli-quality results at home.
Grocery List
- Produce: Garlic (1 head), fresh dill (optional), dill pickles (optional)
- Dairy: None
- Pantry: Pork shoulder (4 lb), kosher salt, Dijon or spicy brown mustard, sweet paprika, ground coriander, black pepper, ground allspice, caraway seeds, neutral oil, prepared horseradish, rye bread, light beer or water
Full Ingredients
Pork & Dry Brine
- 4 lb (1.8 kg) boneless pork shoulder or neck, well marbled
- 24 g kosher salt (about 1.5 tbsp Morton or 2.5 tbsp Diamond Crystal)
Mustard–Warm Spice Rub
- 2 tbsp Dijon or spicy brown mustard
- 1 tbsp neutral oil (sunflower, canola, or grapeseed)
- 2 tsp ground coriander
- 2 tsp sweet paprika
- 1.5 tsp freshly ground black pepper
- 1/2 tsp ground allspice
- 1/2 tsp caraway seeds, lightly crushed
For the Pan
- 1/2 cup (120 ml) water, light beer, or apple juice
Garlic Studs
- 6 large garlic cloves, cut into slender slivers
To Serve
- Dark rye bread, thinly sliced
- Prepared horseradish (hot if you like)
- Dill pickles or pickled vegetables (optional)
- Fresh dill sprigs for garnish (optional)
Step-by-Step Instructions
Step 1: Dry-brine the pork
Pat the pork shoulder completely dry with paper towels, then sprinkle all over with the kosher salt, including the ends and into any creases. Place on a rack set over a tray and refrigerate uncovered for 12–24 hours. This seasons the meat throughout and dries the surface for superior browning.
Step 2: Prepare the oven and spice paste
Heat the oven to 275°F (135°C) with a rack in the center. In a small bowl, stir together the mustard, oil, coriander, paprika, black pepper, allspice, and crushed caraway to form a thick paste.
Step 3: Stud with garlic and apply the rub
Remove the pork from the fridge. Using the tip of a paring knife, make 18–24 small slits (about 1 inch/2.5 cm deep) evenly over the roast. Tuck a garlic sliver into each slit, pushing it just below the surface. Rub the mustard-spice paste all over, massaging it into the crevices. If the roast is uneven, tie it with kitchen twine in 1.5-inch intervals for even cooking.
Step 4: Slow-roast until nearly done
Set the pork on a small roasting rack in a roasting pan. Pour 1/2 cup (120 ml) water, light beer, or apple juice into the pan (not over the meat). Insert a probe thermometer into the center. Roast until the internal temperature reaches 140°F (60°C), about 1 hour 45 minutes to 2 hours 15 minutes, depending on your oven and roast shape.
Step 5: High-heat finish for a bronzed crust
Increase the oven to 450°F (230°C). Continue roasting 10–15 minutes, until the crust is deeply bronzed and the internal temperature is 160–165°F (71–74°C). The higher end of the range yields a slightly firmer slice; both are juicy.
Step 6: Rest, then chill for clean slices
Transfer the roast to a wire rack and rest 30 minutes. Wrap tightly in foil (or place in a lidded container) and refrigerate until completely cold, at least 4 hours or up to 2 days. Chilling firms the meat for deli-style slices.
Step 7: Slice and serve
Unwrap and blot any surface moisture. Slice thinly (2–3 mm) across the grain. Arrange on a platter with dark rye bread, a bowl of sharp horseradish, and dill pickles. Garnish with dill sprigs if you like. Serve cold; that’s the classic buzhenina experience.
Pro Tips
- Salt by weight for precision: use 1.25–1.5% of the meat’s weight in salt (e.g., 23–27 g for 1.8 kg pork).
- Use a probe thermometer to avoid guesswork; shoulder sizes vary widely.
- Keep the roast uncovered during the brine for drier skin and better browning.
- Tie a loose roast for even cooking and tidy slices.
- For milder garlic, blanch the slivers 30 seconds, then pat dry before inserting.
Variations
- Juniper & Bay: Add 4 crushed juniper berries and 1 finely crumbled bay leaf to the spice paste for a woodsy aroma.
- Smoky Paprika: Swap half the sweet paprika for smoked paprika; add 1 tsp brown sugar for a lacquered crust.
- Lean Cut (Loin): Use a 3 lb (1.36 kg) pork loin, roast to 145°F (63°C) before the high-heat finish; chill well. Expect a leaner, slightly drier slice.
Storage & Make-Ahead
Refrigerate sliced or whole, tightly wrapped, for up to 5 days. For best texture, chill the whole roast first, then slice as needed. Freeze tightly wrapped slices for up to 2 months; thaw overnight in the refrigerator. Traditionally served cold, but you can gently warm slices in a covered skillet with a splash of water—avoid high heat to keep them tender.
Nutrition (per serving)
Approximate for 1/8 of recipe (about 5 oz/140 g sliced pork with rub): 360 calories; 24 g fat (8 g saturated); 1 g carbohydrates; 33 g protein; 720 mg sodium. Values will vary based on trim and exact salt used.
