Spanish Roasted Pork Recipe

Pork shoulder: The main protein of the dish, providing a tender and juicy texture.

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

Olive oil: Used to coat the pork and help the spices adhere, also adding a rich flavor.

Paprika: A key spice that gives the dish its distinctive Spanish flavor and color.

Salt: Enhances the overall flavor of the dish.

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

Dried oregano: Contributes an earthy and slightly bitter taste, complementing the other spices.

When preparing the pork shoulder for roasting, make sure to score the fat cap with a sharp knife in a crosshatch pattern. This allows the garlic, olive oil, and spice mixture to penetrate deeper into the meat, enhancing the flavor and ensuring a more even seasoning. Additionally, scoring helps the fat render more effectively, resulting in a crispy, flavorful exterior.

• pork shoulder - Substitute with pork loin: Pork loin is leaner and will cook faster, but it can still provide a tender result if cooked properly.

• pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar fat content and can absorb the flavors well, making them a good alternative.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it may be slightly less pungent.

• minced garlic - Substitute with shallots: Shallots offer a milder garlic flavor and can add a subtle sweetness to the dish.

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

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, suitable for roasting.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the flavor profile.

• paprika - Substitute with cayenne pepper: Cayenne pepper will add more heat and a slightly different flavor, but it can still work well in the recipe.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture.

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different mineral content, enhancing the flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can blend more seamlessly into the dish.

• black pepper - Substitute with red pepper flakes: Red pepper flakes will add a bit of heat and a different kind of spiciness to the dish.

• dried oregano - Substitute with fresh oregano: Fresh oregano has a more vibrant flavor and can be used in a slightly larger quantity.

• dried oregano - Substitute with Italian seasoning: Italian seasoning contains oregano along with other herbs, providing a more complex flavor profile.

• Allow the pork shoulder to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• For short-term storage, place the roasted pork in an airtight container or wrap it tightly with aluminum foil or plastic wrap. Store it in the refrigerator for up to 3-4 days.

• If you plan to keep the Spanish roasted pork for a longer period, freezing is the best option. Slice the pork into manageable portions before freezing to make reheating easier.

• Wrap each portion of pork tightly in plastic wrap, then place the wrapped portions in a freezer-safe zip-top bag or airtight container. This double-layer method helps prevent freezer burn.

• Label the bags or containers with the date and contents to keep track of storage times. The roasted pork can be frozen for up to 3 months without significant loss of quality.

• When ready to use, thaw the pork in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.

• Reheat the Spanish roasted pork in the oven at 300°F (150°C) until warmed through, or use a microwave for quicker reheating. Add a splash of broth or water to keep the meat moist during reheating.

• For added flavor, consider reheating the pork in a skillet with a bit of olive oil or butter. This can help crisp up the edges and enhance the overall taste.

• Oven Method: Preheat your oven to 300°F (150°C). Place the leftover pork shoulder in an oven-safe dish. Add a splash of chicken broth or water to keep it moist. Cover the dish with aluminum foil and heat for about 20-25 minutes, or until the pork reaches an internal temperature of 165°F (74°C).

• Stovetop Method: Slice the roasted pork into thin pieces. Heat a skillet over medium heat and add a bit of olive oil. Once the oil is hot, add the pork slices and cook for 3-5 minutes, flipping occasionally, until heated through.

• Microwave Method: Place the leftover pork on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 2-3 minutes, checking and stirring halfway through, until the pork is evenly heated.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the pork shoulder in a vacuum-sealed bag or a resealable bag with the air removed. Submerge the bag in the water bath and heat for about 45 minutes to an hour.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Cut the pork into smaller pieces and place them in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through, until the pork is hot and slightly crispy.

• Oven: Used to roast the pork shoulder at a consistent temperature of 350°F (175°C).

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

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

• Meat thermometer: Ensures the pork reaches the internal temperature of 145°F (63°C) for safe consumption.

• Knife: Used to mince the garlic and later to slice the roasted pork.

• Cutting board: Provides a surface for mincing the garlic and slicing the pork.

• Tongs: Helps to handle the pork shoulder without piercing it, preserving the juices.

• Aluminum foil: Can be used to cover the pork shoulder if it starts to brown too quickly.

• Serving platter: Used to present the sliced pork shoulder for serving.

• Timer: Keeps track of the roasting and resting times to ensure perfect cooking.

Prepare ingredients ahead: Mince the garlic and measure out the spices the night before to save time on the day of cooking.

Use a meat thermometer: This ensures the pork is cooked perfectly without having to constantly check it, saving you time and effort.

Line the roasting pan: Use aluminum foil to line the pan for easy cleanup, reducing the time spent on washing dishes.

Preheat the oven early: Start preheating your oven while preparing the pork to streamline the cooking process.