Ingredients with Measurements:
- 1 (4-5 pound) bone-in pork shoulder
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1/2 tablespoon black pepper
- 1/2 tablespoon cumin
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup water
Special equipment needed:
- Large roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small bowl, mix together the salt, smoked paprika, garlic powder, onion powder, thyme, oregano, black pepper, and cumin.
3. Rub the spice mixture all over the pork shoulder, making sure to get it into all the crevices.
4. In a separate bowl, whisk together the olive oil, white wine vinegar, and water.
5. Pour the mixture into the bottom of the roasting pan.
6. Place the pork shoulder on top of the liquid mixture.
7. Roast the pork shoulder in the oven for 3-4 hours, or until the internal temperature reaches 190°F.
8. Remove the pork shoulder from the oven and let it rest for 10-15 minutes before slicing.
Time:
Preparation time: 15 minutes
Cooking time: 3-4 hours
Temperature:
Oven temperature: 350°F
Internal temperature of pork shoulder: 190°F
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 2g
Protein: 40g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or lamb shoulder.
- White wine vinegar can be substituted with apple cider vinegar.
Variations:
- Add chopped onions and garlic to the liquid mixture for extra flavor.
- Use a different spice blend, such as a Cajun or Mexican blend, for a different flavor profile.
Tips and tricks:
- Make sure to rub the spice mixture into all the crevices of the pork shoulder for maximum flavor.
- Let the pork shoulder rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftover pork shoulder can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
To reheat, place the pork shoulder in a baking dish and cover with foil. Heat in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the sliced pork shoulder on a platter with the liquid mixture spooned over the top.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve with roasted vegetables, such as carrots and potatoes.
Suggested side dishes:
- Spanish rice
- Grilled corn on the cob
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the pork shoulder is not cooked through, continue roasting until the internal temperature reaches 190°F.
- If the pork shoulder is dry, spoon some of the liquid mixture over the top before serving.
Food safety advice:
- Make sure to cook the pork shoulder to an internal temperature of 190°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Galician-style pork shoulder is a traditional dish from the Galicia region of Spain. It is typically seasoned with a blend of spices and slow-roasted until tender.
Flavor profiles:
The pork shoulder is seasoned with a blend of spices that includes smoked paprika, garlic powder, and thyme, giving it a smoky and savory flavor.
Serving suggestions:
Serve the sliced pork shoulder with a side of Spanish rice and a green salad for a complete meal.
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Region: Spanish