Spanish Pulled Pork Iberico
recipe

A classic dish combining the tenderness of Iberico pork with rich Spanish flavors. Slow-cooked in the oven for deep, savory taste and melt-in-your-mouth texture.
Preparation Time: 3 hours
Serving Size: 4-6 servings

Ingredients:

- 1 kg Iberico pork shoulder
- 200 g chorizo sausage
- 2-3 ripe tomatoes
- 2-3 garlic cloves
- 1-2 chilies (to taste)
- 100 ml olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp sugar
- Fresh parsley for garnish

Instructions:

1. Preheat the oven to 150°C (300°F).
2. Sauté the chorizo sausage in a pan until nicely browned, then set aside.
3. Brown the Iberico pork shoulder on all sides in hot olive oil. Season with salt, black pepper, paprika, and cumin.
4. Chop the tomatoes, garlic, and chilies. Add them to the pan where the chorizo was cooked and sauté for a moment.
5. Place the browned pork shoulder in a baking dish and pour the tomato-chorizo mixture over it.
6. Cover the dish with foil and bake in the oven for about 2.5-3 hours, until the meat is tender.
7. Pull the meat apart with a fork to create “pulled pork” style, mixing it well with the sauce.
8. Serve garnished with fresh parsley and enjoy!

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 30 g
- Fat: 30 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Salt: 1 g

Reviews: 3.08 (4255 reviews) ★★★★★ share