Indulge in the exquisite flavors of our Crispy Shoulder Picnic Roast or Tender Pulled Pork recipe, crafted to perfection with Campo Grande Ibérico Pork Shoulder. Whether you're seeking a succulent roast or irresistibly tender pulled pork, this recipe promises to elevate your culinary experience. With its rich marbling and savory aroma, this dish serves as the ultimate centerpiece for any gathering. Prepared with care and attention to detail, our recipe offers a harmonious blend of flavors, complemented by the subtle notes of fresh herbs and aromatic garlic. Embark on a culinary journey and savor every moment as you enjoy this delectable creation, sure to delight even the most discerning palates.
Recipe for Ibérico Crispy Shoulder Picnic Roast
Ingredients:
- 1 large Campo Grande Ibérico Pork Shoulder
- Coarse salt, to taste
- Freshly ground black pepper
- Fresh herbs (optional)
- 1 garlic clove
- 4-5 dried bay leaves
- 1 cup of white wine (for roast)
Preparation:
- Preheat your oven to 350°F.
- Using a sharp knife, score the skin of the roast diagonally to create a diamond or square pattern.
- Drizzle olive oil over the skin and massage gently to distribute evenly.Rub the skin generously with coarse salt, ensuring it penetrates into the cuts. Sprinkle with black pepper and fresh herbs if desired.
- Place a roasting rack in a roasting tray. The rack allows air to circulate around the meat, ensuring even cooking. If you don't have a roasting rack, you can use a bed of vegetables (like carrots, onions, potatoes) to elevate the meat.Place the roast in the roasting skin side up.
- Pour the white wine, bay leaves, and garlic on the baking sheet.
- Estimate about 25-30min of cooking time for every pound of meat.
- After the initial cooking time, when the meat reaches an internal temperature of 130°F/ 135°F, increase the oven temperature to 450°F.
- Continue baking the shoulder uncovered for an additional 30 minutes, or until the skin turns golden brown and crispy, and the internal temperature reaches 150°F. We will remove it before it reaches the desired 160°F because as the meat rests, the internal temperature will continue to rise by about 10-15°F. .
- Remove the shoulder from the oven and let it rest for 15-20 minutes before slicing and serving.