How to Make Grilled Ibérico Pluma with BBQ Sauce
How to Make Grilled Ibérico Pluma with BBQ Sauce

Ibérico Pluma is one of the most prized and select cuts of Iberian pork. It is characterized by having a soft, tender consistency and is incredibly juicy. It's a cut with intense flavor that doesn't need much, and yet the grill is the perfect way to bring out its best qualities. Here we'e giving you some tips and a tested recipe to make grilled Ibérico Pluma with BBQ sauce. 

Tips for Grilling and Smoking Ibérico Pluma 

When preparing Pluma on the grill, keep in mind a few of these tips and tricks.  

  • Remove the meat from the refrigerator 2 hours before cooking so that it can come to room temperature. This helps with even cooking and ensures it won't be cold on the inside. 

  • Prepare your grill well in advance, especially when using charcoal. The meat should never be placed on the grill when the coals are still bright red, as Iberian Pluma is best cooked over indirect and low heat. If coals are red, wait a few minutes before placing the meat on the grill. This process allows the meat to brown and caramelize on the outside and stay juicy on the inside. 

  • Sear the Pluma in a pan before grilling to lock in the flavors and create an evenly browned, crusty exterior.

  • The Ibérico Pluma is best grilled whole rather than in filets. This will allow you to better control the texture of the meat.
  • For the best results, let the Pluma cook for approximately 45 minutes. Be patient! 

  • After grilling, smoke the meat to create additional unique flavors typical of a southern American barbecue. 

Grilled Ibérico Pluma with BBQ Sauce 

Ingredients 

  • 1 Campo Grande Ibérico Pluma

  • Extra-virgin olive oil

  • 1 medium onion, finely chopped 

  • 2 Tablespoons brown sugar

  • 2 Tablespoons Worcestershire sauce 

  • 1 Tablespoon sweet paprika

  • 1 Tablespoon Dijon mustard

  • 2 Tablespoons honey

  • 2 Tablespoons ketchup

  • 7 oz. crushed tomato 

  • 1 Tablespoon soy sauce

  • 4 Tablespoons vinegar

  •  

Preparation

  1. Sear the meat in a pan with olive oil, salt and pepper. Cook for 2 minutes on each side.

  2. Grease the grill with canola oil or cooking spray. Remember that each grill works differently, so take into account the manufacturer's recommendations.

  3. When the grill is ready, lower the temperature and place the meat away from the heat source. If the source is in the center, then you should place the meat at the ends and vice versa.

  4. Pour over it a drizzle of olive oil, as well as the juices and fats that were released when searing the meat.

  5. Cover the grill and cook for 45 minutes.

  6. Halfway through cooking, use tongs to flip the Pluma.

  7. While the meat is cooking, make the barbecue sauce. 
  8. Using the same pan you used to sear the Pluma and drizzle in a little olive oil. Heat over medium heat. 

  9. When the oil is hot, but not smoking, add the onion and a pinch of coarse salt.

  10. When the onion is soft and translucent, pour in the brown sugar and stir for a few minutes. The onion should be caramelized.

  11. Pour in the tomato and stir to incorporate it into the onion.

  12. After a few minutes, add the remaining ingredients and lower the heat.

  13. Let the barbecue sauce cook for about 5-7 minutes. Stir periodically to prevent the sauce from sticking. Taste for salt and remove from heat. 

  14. Once the sauce is ready and the Pluma is about 15 minutes away from coming off the grill, brush with the meat with a little barbecue sauce. 
  15. Once the meat is ready, it's time to smoke it. For the smoking process, remove the meat for a few moments and set it aside, covering with aluminum foil to keep it hot. 
  16. Use pellets or wet firewood for the smoking process. Neither the pellets nor the firewood should catch fire, they should only start to give off smoke. When this happens, place the meat back on the coals and leave it for a couple more minutes to give it time to take on those smoky flavors. 
  17. Remove the Pluma and serve with a bowl of the BBQ sauce on the side. ¡Buen provecho! 
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