Homemade oven-roasted pork is one of those recipes that many Czechs remember from their childhood. It is a simple, tasty dish, without unnecessary ingredients, and ideal to always have on hand – for a quick dinner, take-away, to work, on the go, or as a base for soups and sauces.

Making it at home is not at all difficult. All you need is quality meat, a few spices, and a regular oven.

🧂 What you will need
For approx. 3 kg of meat (approx. 5 pieces, 0.7 l jars each):

✔ Meat types
Pork neck
Pork shoulder
Or sirloin
(Or a combination of these – all are suitable due to their juicy texture.)
✔ Spices
Bay leaf – 1 leaf for each 0.7 l jar
A few black peppercorns
A few allspicecorns
Salt: 15 g of salt for 1 kg of meat

✔ Jar
0.7 l with screw lid

🔪 Preparation method
1️⃣ Preparing the meat
Cut the meat into approx. 3 × 3 cm cubes.

Mix with the appropriate amount of salt (15 g / 1 kg).

2️⃣ Filling the jars
Into each jar, add:

1 bay leaf
a few black peppercorns and allspice
Then fill the jar with the meat up to the shoulder of the jar – but not to the brim, to allow for any juices that may be released during cooking.

Place the lids on the jars, but do not tighten them yet.

🔥 Baking in the oven
Place the jars in a cold oven to avoid cracking.

▪ First stage
Set the temperature to 180°C (350°F). Bake for about 1 hour, until the contents are boiling.

▪ Second stage
As soon as the meat starts to bubble, reduce the temperature to 130–150°C (220–320°F).

Bake for another 3 hours.

👉 Every oven behaves a little differently, so use your observations as a guide:

When the meat releases fat and juices and slowly starts to bubble, you have reached the ideal temperature.

You can place a baking tray with a little water, but this is not necessary – the jars can be canned without a water bath.

🫙 Preservation and “resting”
After baking, carefully remove the jars and immediately close the lids tightly.

Then turn the jars upside down and let them rest for about half an hour.

This simple step will help the meat absorb the juices until the last bit.

📦 How much will it make?

About 3 kg of meat → about 5 jars, 0.7 l capacity.

Homemade preserves will last for several months in a cool, dark place.

After cooling, a layer of fat forms on its surface – this serves as a natural protection.

🍽 How to use homemade preserves?

With potatoes or porridge
With pasta
With risotto
With soups
As a quick dinner “in bread”
On the road or in a country house
This is a classic that will never be lost in Czech homes.

👉 Follow our page, like 👍, share this article and help spread the word – you can save your life and the lives of your loved ones.