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 Crispy Pork Shoulder Roast

Ingredients:

• 1 large Campo Grande Ibérico Pork Shoulder

• Coarse salt, to taste

• Freshly ground black pepper

• Fresh herbs (optional)

• 1 garlic clove

• 5 dried bay leaves

• 1 cup of white wine (for roast) 

Preparation:

1. Preheat your oven to 350°F.

2. If using our Skin-On Picnic Pork Shoulder, use a sharp knife to score the skin of the roast diagonally to create a diamond or square pattern. If using our Skinless Picnic Pork Shoulder, skip this step!

3. Rub the skin with kosher salt, and sprinkle with black pepper and fresh herbs, if desired. You can season the piece up to a day before cooking and store it in the refrigerator wrapped in plastic wrap. This will allow the flavors of the seasoning to penetrate more deeply.

4. Place the roast on a baking tray. If cooking our Skin-On Picnic Pork Shoulder, make sure it is scored side up. This allows the fat to slowly melt and baste the meat, keeping it moist.

5. Add the white wine, bay leaves, and garlic to the baking tray.

6. Estimate about 25 minutes of cooking time for every pound of meat. Here it is essential to use a meat thermometer to ensure the internal temperature is correct.

7. After the initial cooking time, and the meat has reached an internal temperature of 130°F/135°F, increase the oven temperature to 450°F.

8. Continue baking the shoulder for an additional 30 minutes, or until the skin turns golden brown and crispy, and the internal temperature reaches 150°F. Keep in mind that as the meat rests, the internal temperature will rise an additional 10-15°F, so it is crucial to remove it from the oven before it reaches the desired 160°F.

9. Remove the shoulder from the oven and let it rest for 30 minutes before slicing and serving.