If you're looking for an exceptional culinary experience, this recipe for oven-roasted pork shoulder with romesco sauce is for you. The juiciness and flavor of the pork shoulder combined with the unparalleled sauce originating in Catalonia result in a true definition of pleasure at the table.
Known as pork shoulder, this cut of meat is incredibly versatile and flavorful. This piece is taken from the shoulder of the pig, has marbled meat and just the right amount of fat, with a tender and juicy texture after cooking. Its rich flavor is enhanced when slowly roasted in the oven, allowing for a harmonious blend of internal juices and a unique sensory experience.
Follow the steps of this exceptional recipe and surprise your guests with a dish that combines tradition, innovation, and unforgettable flavor.
Ingredients:
1 piece of paleta Estância 92
1 teaspoon ground cinnamon
2 tablespoons pomegranate syrup
black pepper to taste
1 pinch cayenne pepper
1 teaspoon salt
3 cloves garlic, finely chopped
juice of ½ lemon
ROMESCO SAUCE
1 red pepper
3 ripe tomatoes
¼ cup homemade breadcrumbs
1 small clove of garlic
3 tablespoons toasted almonds with skin
1 teaspoon dried Calabrian pepper
½ teaspoon smoked paprika
1 ½ teaspoons red wine vinegar
olive oil to taste
salt to taste Preparation:
In a bowl, mix all the meat seasonings. Wrap with plastic wrap and refrigerate for about 1 hour.
For the romesco sauce, preheat the oven to 425°F.
Wash and dry the pepper and tomatoes. Cut each tomato in half lengthwise. Transfer the pepper and tomatoes, cut side up, to a large baking sheet. Season the tomatoes with 2 teaspoons of olive oil and salt to taste.
Bake for about 30 minutes, until the tomatoes are soft and the pepper skin is charred.
Remove the tray from the oven, transfer the pepper to a bowl, and cover with plastic wrap. Leave the pepper covered for 10 minutes to loosen the skin.
Peel and discard the pepper skin. If you prefer, scrape the skin with a spoon to remove the parts that are more stuck on. Cut the pepper in half, discard the stem and seeds.
In a food processor, first place the almonds and garlic and grind until chopped. Add the roasted tomatoes, peeled pepper, breadcrumbs, Calabrian pepper, paprika, vinegar, a teaspoon of salt, and ¼ cup of olive oil. Process well until a thick sauce forms and set aside.
On a baking sheet, open the aluminum foil, place the shoulder with the marinade, wrap with the foil, and bake at 400°F for about 50 minutes.
Open the foil and bake at 180°C for another 10 minutes.
Remove the shoulder from the oven and serve with the romesco sauce.
It goes well with farofa, rice, and other hot side dishes or salads.