Ingredients with Measurements:
- 1 lb. pork shoulder
- 1 lb. pork belly
- 1 lb. chorizo sausage
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup water
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Cut the pork shoulder and pork belly into 1-inch cubes. Slice the chorizo sausage into rounds.
3. In a Dutch oven or heavy-bottomed pot, heat some oil over medium-high heat. Add the pork shoulder and pork belly and cook until browned on all sides, about 5-7 minutes.
4. Add the chorizo, onion, garlic, bay leaves, smoked paprika, cumin, oregano, salt, and black pepper. Stir to combine.
5. Pour in the water and bring to a simmer.
6. Cover the pot with a lid and transfer to the preheated oven.
7. Bake for 2-3 hours, until the meat is tender and falling apart.
8. Remove the pot from the oven and use a slotted spoon to remove the meat from the pot. Discard the bay leaves.
9. Shred the meat with two forks and mix it together with the cooking liquid.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 520
Fat: 38g
Carbohydrates: 4g
Protein: 38g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork butt or pork loin.
- Pork belly can be substituted with bacon or pancetta.
- Chorizo sausage can be substituted with any spicy sausage.
Variations:
- Add diced potatoes, carrots, and/or bell peppers to the pot before baking.
- Use beef or chicken instead of pork.
Tips and tricks:
- For extra flavor, sear the meat in batches instead of all at once.
- Use a slotted spoon to remove the meat from the pot to avoid excess liquid.
- Serve with crusty bread or tortillas.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with a sprinkle of chopped fresh parsley.
Garnishes:
Chopped fresh parsley or cilantro, sliced jalapeños, or a dollop of sour cream.
Pairings:
Serve with a side of rice or beans.
Suggested side dishes:
- Spanish rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the meat is tough, it may need to cook longer. Return it to the oven and check it every 30 minutes until it is tender.
- If the liquid is too thin, remove the lid from the pot and let it cook for an additional 15-20 minutes to thicken.
Food safety advice:
- Make sure the meat reaches an internal temperature of 145°F before consuming.
- Store leftovers promptly in the refrigerator.
Food history:
Pringá de Cerdo is a traditional Spanish dish that originated in Andalusia.
Flavor profiles:
Savory, spicy, smoky.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Spanish