Cochinillo-Style Roast Pork Shoulder
Inspired by Castilian suckling pig, this slow-roasted pork shoulder is rubbed with garlic, lard, and herbs then roasted low-and-slow until meltingly tender with a shatteringly crispy crackling skin. Plan ahead: season the pork and refrigerate uncovered for at least 8 hours before roasting.
Ingredients
- 8 lbs bone-in pork shoulder (skin-on, scored) or bone-in pork butt with rind, skin scored in crosshatch
- 4 tbsp lard (or unsalted butter if unavailable), softened
- 8 cloves garlic, minced to a paste
- 1 tbsp coarse kosher salt
- 2 tsp black pepper, coarsely ground
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 6 fresh thyme sprigs
- 4 bay leaves
- 1 cup dry white wine
- 1 cup water
- 2 lemon, cut into wedges
Instructions
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1
Mix 4 tbsp softened lard (or unsalted butter if unavailable), 8 cloves minced to a paste garlic, 2 tsp smoked paprika, 2 tsp dried oregano, 1 tbsp coarse kosher salt, and 2 tsp coarsely ground black pepper into a paste. Rub over the 8 lbs skin scored in crosshatch bone-in pork shoulder (skin-on, scored) or bone-in pork butt with rind. Refrigerate uncovered at least 8 hours.
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2
Remove pork from refrigerator 1 hour before cooking. Preheat oven to 300°F (150°C).
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3
Place pork skin-side up on a rack in a roasting pan. Add 6 fresh thyme sprigs and 4 bay leaves to the pan. Pour 1 cup dry white wine and 1 cup water into the pan bottom, not over the skin.
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4
Roast at 300°F for 3 to 3.5 hours, basting meat sides every hour, until internal temperature reaches 195°F (90°C).
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5
Raise oven to 450°F (230°C) and roast 20 to 30 more minutes until skin is blistered and crackling.
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6
Confirm 195°F (90°C) at the thickest point. Rest uncovered for 20 minutes.
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7
Slice or pull the pork and serve with pan juices and 2 cut into wedges lemon.