Paletilla Iberica Dehesa De Los Monteros Recipe
Make Paletilla Iberica Dehesa De Los Monteros Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Accompaniments / Roasting Base
Finishing & Serving
Method
Prepare and Marinate
- 1
Score and season
If using a fresh paletilla (uncured), pat dry with paper towels. Score the skin/fat in a diamond pattern with a sharp knife without cutting into the meat. If using a cured paletilla for thin slicing, skip roasting and serve thinly sliced; this recipe assumes roasting a fresh or lightly cured shoulder. Rub the entire surface with 2 tablespoons of olive oil. Combine the sea salt, black pepper and smoked paprika in a small bowl and rub evenly over the meat, pushing seasoning into the score lines.
- 2
Aromatic rub
In a mortar or small bowl, mash the smashed garlic with the remaining 2 tbs olive oil and a little sea salt to make a paste. Smear the garlic-oil paste over the paletilla, concentrating on exposed meat and crevices. Tuck the rosemary and thyme sprigs underneath and over the shoulder so aromatics contact the meat.
- 3
Marinate time
Cover and refrigerate for at least 2 hours or overnight for deeper flavor. If refrigerated, bring paletilla to room temperature for 30–45 minutes before roasting.
Roasting
- 4
Preheat oven
Preheat the oven to 160°C (320°F). Position a rack in the middle of the oven.
- 5
Prepare roasting pan
Place the quartered onion, halved carrots, celery and tomatoes in the bottom of a large roasting pan to form a bed. Pour 200 ml water and 150 ml dry white wine into the pan. These will keep the paletilla moist and create a pan jus. Place remaining whole garlic cloves (if any unsmashed) or tuck the smashed ones among the vegetables.
- 6
Roast low and slow
Set the paletilla, fat side up, on top of the vegetable bed. Roast uncovered at 160°C (320°F) for 2 to 3 hours for a 1 kg paletilla — roast until the internal temperature at the thickest point reaches 72–75°C (162–167°F) and the meat is very tender. Baste the paletilla every 30–40 minutes with pan juices to keep it moist and encourage a glossy exterior. If the top browns too quickly, tent loosely with aluminum foil.
- 7
Increase heat for crisping
For a crisper exterior, increase oven temperature to 220°C (430°F) for the last 10–15 minutes of cooking, watching carefully so the fat crisps without burning.
Resting and Finishing
- 8
Rest
Remove the paletilla from the oven and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes. Resting allows juices to redistribute so the meat stays moist when carved.
- 9
Make pan jus (optional)
While the meat rests, place the roasting pan over medium heat on the stovetop (or transfer juices to a saucepan). Skim any excess fat, then simmer the pan juices and vegetables until reduced slightly (5–8 minutes). Adjust seasoning with salt and pepper if necessary and strain into a small gravy boat.
- 10
Carve and serve
Carve the paletilla against the grain into slices or shred pieces near the bone. Arrange on a platter, spoon some pan jus over the meat, sprinkle chopped parsley, and serve with lemon wedges on the side. Traditional Spanish service pairs this with crusty bread, roasted potatoes or a simple salad.
