Spanish Roasted Pork Recipe

Pork shoulder: A cut of meat that is perfect for slow roasting, resulting in tender and flavorful pork.

Garlic: Adds a pungent and aromatic flavor to the dish.

Olive oil: Helps to keep the pork moist and adds a rich flavor.

Paprika: A key spice in Spanish cuisine that adds a smoky and slightly sweet flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

To enhance the flavor of your pork shoulder, consider marinating it overnight. After mixing the minced garlic, olive oil, paprika, salt, and black pepper, place the pork in a resealable plastic bag and pour the mixture over it. Seal the bag and refrigerate it for at least 8 hours. This allows the spices to penetrate the meat more deeply, resulting in a more flavorful and tender roast.

• pork shoulder - Substitute with pork loin: Pork loin is leaner and cooks faster, making it a good alternative for a quicker meal.

• pork shoulder - Substitute with beef chuck roast: Beef chuck roast has a similar marbling and texture, providing a comparable richness and tenderness.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile when fresh garlic is not available.

• minced garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish well.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for roasting.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for roasting.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the dish.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds heat and a slightly different flavor profile, suitable for those who enjoy a spicier dish.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• salt - Substitute with sea salt: Sea salt can offer a slightly different texture and flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste without altering the dish's appearance.

• black pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat and a different kind of peppery flavor, suitable for those who enjoy a spicier dish.

• Allow the pork shoulder to cool completely before storing. This helps to prevent condensation, which can lead to sogginess and spoilage.
• Slice the roasted pork into manageable portions. This makes it easier to reheat and use in future meals.
• Place the slices in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps to maintain the moisture and flavor of the pork.
• Label the container with the date to keep track of its freshness. Proper labeling ensures you consume the pork within a safe timeframe.
• Store the container in the refrigerator if you plan to consume the pork within 3-4 days. This keeps the meat fresh and ready for quick meals.
• For longer storage, place the wrapped pork in a freezer-safe bag or container. This prevents freezer burn and maintains the quality of the pork.
• When freezing, try to remove as much air as possible from the bag or container. This helps to preserve the pork's texture and flavor.
• Label the freezer bag or container with the date and contents. This helps you identify the pork and ensures you use it within 2-3 months for optimal taste.
• To reheat, thaw the pork in the refrigerator overnight. This ensures even thawing and prevents the meat from drying out.
• Reheat the pork in the oven at 180°c (350°f) until it reaches an internal temperature of 75°c (165°f). This ensures the pork is heated through and safe to eat.
• Alternatively, you can reheat the pork in a microwave on medium power, checking and stirring occasionally to ensure even heating. This method is quicker but may result in slightly drier meat.

• Oven Method:

  1. Preheat your oven to 150°c (300°f).
  2. Place the leftover pork shoulder in a baking dish and cover it with aluminum foil to retain moisture.
  3. Heat for about 20-30 minutes or until the internal temperature reaches 75°c (165°f).
  4. Let it rest for 5 minutes before serving.

• Stovetop Method:

  1. Slice the roasted pork into thinner pieces for even heating.
  2. Heat a skillet over medium heat and add a splash of olive oil.
  3. Place the pork slices in the skillet and cover with a lid.
  4. Heat for 5-7 minutes, flipping halfway through, until the pork is heated thoroughly.

• Microwave Method:

  1. Slice the pork into manageable pieces.
  2. Place the slices in a microwave-safe dish and cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 2-3 minutes, checking and stirring halfway through.
  4. Ensure the pork reaches an internal temperature of 75°c (165°f).

• Sous Vide Method:

  1. Place the leftover pork shoulder in a vacuum-sealed bag.
  2. Set your sous vide machine to 60°c (140°f).
  3. Submerge the bag in the water bath and heat for 1-2 hours.
  4. Remove from the bag and sear in a hot skillet with a bit of olive oil for a crispy exterior, if desired.

• Steaming Method:

  1. Slice the roasted pork into thin pieces.
  2. Place the slices in a steamer basket over boiling water.
  3. Cover and steam for about 5-10 minutes until heated through.
  4. Serve immediately for a moist and tender result.

• Oven: Used to roast the pork shoulder at a consistent temperature of 180°C (350°F).

• Small bowl: Used to mix the minced garlic, olive oil, paprika, salt, and black pepper.

• Roasting pan: Holds the pork shoulder while it roasts in the oven.

• Meat thermometer: Measures the internal temperature of the pork to ensure it reaches 75°C (165°F).

• Knife: Used to slice the pork after it has rested.

• Cutting board: Provides a stable surface for slicing the pork.

• Tongs: Helps to handle the pork shoulder when placing it in the roasting pan and removing it from the oven.

• Aluminum foil: Can be used to tent the pork shoulder while it rests to keep it warm.

Prepare the marinade ahead: Mix the garlic, olive oil, paprika, salt, and black pepper the night before to save time on the day of cooking.

Use a meat thermometer: This ensures the pork shoulder reaches the perfect internal temperature without repeatedly opening the oven.

Preheat the oven early: Start preheating your oven while preparing the pork to cut down on waiting time.

Resting time: Use the 10-minute resting period to prepare side dishes or clean up, making the most of your time.