Cochinillo-Style Roast Pork Shoulder

Name: Cochinillo-Style Roast Pork Shoulder
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 8 servings
Cuisine: Spanish
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

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.

270 minHardServes 8640 cal/serving

SpanishDinnerOvenStandardHigh ProteinLow CarbGluten-FreeDairy-FreeNut-FreeCorn-Free

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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

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.
2

Remove pork from refrigerator 1 hour before cooking. Preheat oven to 300°F (150°C).
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.
4

Roast at 300°F for 3 to 3.5 hours, basting meat sides every hour, until internal temperature reaches 195°F (90°C).
5

Raise oven to 450°F (230°C) and roast 20 to 30 more minutes until skin is blistered and crackling.
6

Confirm 195°F (90°C) at the thickest point. Rest uncovered for 20 minutes.
7

Slice or pull the pork and serve with pan juices and 2 cut into wedges lemon.

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Questions

What is Cochinillo-Style Roast Pork Shoulder?

What temperature do I cook Cochinillo-Style Roast Pork Shoulder at?

For Cochinillo-Style Roast Pork Shoulder, the oven is set to 300 F (about 150 C) in step 2. The longest stretch at that heat is 3.5 hours, in step 4. The target internal temperature is 300 F (about 150 C), given in step 4. A probe thermometer removes the guesswork. The target internal temperature is 195 F (about 90 C), given in step 4. A probe thermometer removes the guesswork.

Why rest the meat in Cochinillo-Style Roast Pork Shoulder?

Step 6 reads: "Rest uncovered for 20 minutes." Heat drives the juices toward the center. The rest in step 6 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is there a substitute for white wine in Cochinillo-Style Roast Pork Shoulder?

The entry for Cochinillo-Style Roast Pork Shoulder calls for 1 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Is Cochinillo-Style Roast Pork Shoulder keto-friendly?

A serving of Cochinillo-Style Roast Pork Shoulder carries 2 g of carbohydrate. Against a strict 20 g keto day that is 10 percent of the budget; against a moderate 100 g low-carb day it is 2 percent.

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