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Ingredients
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Meat
Marinade
For Serving
Method
Preparation
- 1
Prepare the Marinade
In a medium bowl, combine minced garlic, paprika, olive oil, red wine vinegar, fresh rosemary, salt, and black pepper. Mix until well combined.
- 2
Marinate the Pork
Place the Iberian pork shoulder in a large resealable bag or dish. Pour the marinade over the pork, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
Cooking
- 3
Preheat the Oven
Preheat your oven to 160°C (320°F).
- 4
Prepare the Pork for Roasting
Remove the marinated pork from the refrigerator and let it sit at room temperature for about 30 minutes. Cut slits in the pork and insert pieces of Iberian pork fat for added flavor and moisture.
- 5
Roast the Pork
Place the pork shoulder in a roasting pan and cover it with aluminum foil. Roast in the preheated oven for approximately 3 hours, or until the internal temperature reaches 75°C (165°F). Remove the foil for the last 30 minutes to allow the top to brown.
- 6
Rest the Pork
Once cooked, remove the pork from the oven and let it rest for 15-20 minutes before slicing.
