Spanish Roasted Pork Recipe

Pork shoulder: A cut of meat that becomes tender and flavorful when roasted.

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

Olive oil: Used to coat the pork and help the spices adhere.

Paprika: Provides a sweet and smoky flavor, essential for Spanish cuisine.

Salt: Enhances the overall flavor of the pork.

Black pepper: Adds a mild heat and depth to the seasoning.

Dried oregano: Contributes a slightly bitter, earthy flavor that complements the other spices.

To ensure the pork shoulder is evenly seasoned, make small incisions all over the meat and insert some of the garlic mixture into these slits. This allows the flavors to penetrate deeper into the pork, resulting in a more flavorful and aromatic roast.

• pork shoulder - Substitute with pork loin: Pork loin is leaner but can still provide a similar texture and flavor when roasted.

• pork shoulder - Substitute with beef chuck roast: Beef chuck roast has a similar marbling and can be used for a different but equally rich flavor.

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

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

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

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, 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 adds heat and a different kind of spice, for a spicier version of the dish.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami, giving a deeper flavor.

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

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used for a less intense peppery taste.

• black pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat along with the peppery flavor.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used as a direct substitute.

• dried oregano - Substitute with dried basil: Dried basil offers a slightly sweeter, more aromatic flavor that can complement the dish.

• Allow the pork shoulder to cool completely before storing. This helps prevent condensation, which can make the meat soggy.

• For short-term storage, place the roasted pork in an airtight container. Store it in the refrigerator, where it will stay fresh for up to 3-4 days.

• If you plan to keep the pork for a longer period, freezing is your best option. Slice the pork into manageable portions before freezing. This makes it easier to thaw only what you need.

• Wrap each portion tightly in plastic wrap or aluminum foil. For extra protection, place the wrapped portions in a resealable freezer bag or an airtight container. Label the bags with the date to keep track of storage time.

• When you're ready to enjoy the Spanish roasted pork, thaw it in the refrigerator overnight. This slow thawing process helps maintain the meat's texture and flavor.

• To reheat, preheat your oven to 325°F (165°C). Place the pork in a baking dish, cover with foil to retain moisture, and heat for about 20-25 minutes or until warmed through. Alternatively, you can reheat slices in a microwave on a low setting, checking frequently to avoid overcooking.

• For a quick meal, use the thawed pork in sandwiches, salads, or as a topping for pasta or rice dishes. The versatility of this dish makes it a great addition to various recipes.

• Oven Method: Preheat your oven to 300°F (150°C). Place the leftover pork shoulder in an oven-safe dish and cover it with aluminum foil to retain moisture. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). This method ensures the pork remains juicy and tender.

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

• Microwave Method: Place the leftover pork on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 2-3 minutes, checking and stirring halfway through. This method is convenient but may not retain as much moisture as other methods.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the pork in a vacuum-sealed bag and immerse it in the water bath for about 1 hour. This method is excellent for maintaining the original texture and juiciness of the roasted pork.

• Slow Cooker Method: Place the leftover pork in a slow cooker with a small amount of broth or water. Set the slow cooker to low and heat for 1-2 hours. This method is ideal for reheating larger portions and ensures the pork stays moist.

• Oven: Used to roast the pork shoulder at the specified temperature.

• Small bowl: Used to mix 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: Measures the internal temperature of the pork to ensure it reaches 145°F (63°C).

• 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.

• Basting brush: Helps to evenly spread the garlic and spice mixture over the pork shoulder.

• Tongs: Used to handle the pork shoulder, especially 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.

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

Prepare ingredients in advance: Mince the garlic and mix the spice rub the night before to save time on cooking day.

Use a meat thermometer: This ensures the pork shoulder reaches the perfect internal temperature without constant checking.

Line the roasting pan: Use aluminum foil or parchment paper to line the roasting pan for easier cleanup.

Preheat the oven early: Start preheating your oven while you prepare the pork to save time.

Rest the meat properly: Let the pork rest covered with foil to keep it warm and juicy before slicing.