Jul 14 2026
Restaurants›Bocado Tapas Wine Bar›Big Pig Paella Recipe

Big Pig Paella Recipe

Inspired by Bocado Tapas Wine Bar
Time4h
Serves6

slow-roasted pork, roasted sweet potato, peppers, crisp pork belly, onions, charred onion bacon broth, pimenton bbq drizzle, scallions

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Ingredients

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For the Slow-Roasted Pork

For the Roasted Sweet Potato and Peppers

For the Crisp Pork Belly

For the Charred Onion Bacon Broth

For the Pimenton BBQ Drizzle

For Garnish

Method

Preparation of Slow-Roasted Pork

  1. 1

    Marinate the Pork

    In a bowl, combine minced garlic, paprika, cumin, salt, black pepper, olive oil, and apple cider vinegar. Rub this mixture all over the pork shoulder. Cover and refrigerate for at least 4 hours or overnight for best results.

  2. 2

    Roast the Pork

    Preheat your oven to 300°F (150°C). Place the marinated pork in a roasting pan and cover it with foil. Roast for about 4 hours, or until the pork is tender and shreds easily with a fork. Remove from oven and let it rest before shredding.

Preparation of Roasted Sweet Potato and Peppers

  1. 3

    Prepare Vegetables

    Preheat your oven to 400°F (200°C). In a large bowl, toss diced sweet potatoes and bell peppers with olive oil, salt, and black pepper.

  2. 4

    Roast Vegetables

    Spread the sweet potato and pepper mixture on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through cooking for even roasting.

Preparation of Crisp Pork Belly

  1. 5

    Prepare Pork Belly

    Score the skin of the pork belly in a crisscross pattern. Season both sides with salt and black pepper.

  2. 6

    Cook Pork Belly

    Preheat a skillet over medium-high heat. Place the pork belly skin-side down and cook until the skin is crispy, about 6-8 minutes. Then flip and cook for another 5-6 minutes. Remove from heat and let it rest before slicing.

Preparation of Charred Onion Bacon Broth

  1. 7

    Cook Bacon and Onions

    In a large pot, cook chopped bacon over medium heat until crispy. Add the chopped onions and cook until they are soft and slightly charred, about 10 minutes.

  2. 8

    Make Broth

    Add chicken broth, bay leaves, salt, and black pepper to the pot. Bring to a simmer and let it cook for 20 minutes. Remove bay leaves before serving.

Preparation of Pimenton BBQ Drizzle

  1. 9

    Mix Ingredients

    In a small bowl, combine smoked paprika, brown sugar, apple cider vinegar, olive oil, salt, and black pepper. Whisk until smooth.

Assembly and Serving

  1. 10

    Combine and Serve

    In a large serving dish, arrange the shredded slow-roasted pork, roasted sweet potatoes, and peppers. Drizzle with the charred onion bacon broth and the pimenton BBQ drizzle. Top with sliced scallions for garnish. Serve warm.

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