This Crispy Ibérico Pork Shoulder is a festive centerpiece, perfect for celebrations and gatherings. With its golden, crackling skin reminiscent of traditional chicharrón, tender meat, and a sweet-tart cranberry raspberry sauce, this dish captures the essence of sharing good food with loved ones. Serve it alongside creamy mashed potatoes for an unforgettable meal that brings everyone together.

Recipe for Crispy Ibérico Pork Shoulder with Cranberry Raspberry Sauce and Mashed Potatoes

Ingredients

For the Ibérico Pork Shoulder:

• 1 pack of Campo Grande Ibérico Pork Shoulder with skin 
• Salt (generous amount for the skin)
• 1 Tablespoon black pepper
• 2 Tablespoons garlic powder

For the Cranberry Raspberry Sauce:

• 2 cups fresh or frozen cranberries
• 2 cups fresh or frozen raspberries
• Juice of 3 oranges
• Juice of 2 lemons
• 3 Tablespoons panela (or brown sugar)

For the Mashed Potatoes:

• 2 lbs potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup milk or cream
• Salt and black pepper, to taste

Preparation

1. Preheat the oven to 370°F. Pat the pork shoulder skin dry thoroughly. Score the skin in a square pattern to help render the fat and achieve a crispy crust. Season the meat side of the shoulder with salt, black pepper, and garlic powder. Place the pork shoulder on a roasting pan, skin-side up. Generously cover the skin with salt—this helps create a crispy crust.

1. Tip: Avoid pouring any liquids over the skin to ensure the best crackling texture.

2. Place the pork in the preheated oven and roast for 3.5 to 4 hours, or until the internal temperature reaches 165°F. Remove from the oven and let rest for about 20 minutes. The internal temperature will rise approximately 10°F as it rests, ensuring the meat is juicy and perfectly cooked.
3. While the pork is cooking, make the sauce. In a medium saucepan, combine the cranberries, raspberries, orange juice, lemon juice, and panela. Cook over medium heat, stirring occasionally, for 10 minutes until the mixture thickens and reaches the desired consistency. Set aside to serve with the pork.
4. Boil the potatoes in salted water until tender, about 20 minutes. Drain and return to the pot. Add the butter and milk, and mash until smooth. Season with salt and pepper to taste.
5. Slice the pork shoulder and serve with the cranberry raspberry sauce and mashed potatoes. !que aproveche!