Spanish braised pork shoulder, also known as “cochinillo” or “cochifrito,” is a delicious and flavorful dish that is sure to impress your guests. Here are some tips on how to make the perfect Spanish braised pork shoulder.
Selecting the Pork Shoulder
Choose a high-quality pork shoulder with a good marbling of fat. This will ensure that your pork shoulder is juicy and tender after braising.
Seasoning
Season your pork shoulder generously with salt, pepper, garlic, paprika, and other spices of your choice. Allow the seasoning to penetrate the meat by letting it marinate for at least a few hours, or preferably overnight.
Searing the Meat
Before braising, sear the pork shoulder in a hot pan to develop a nice brown crust. This will enhance the flavor of the meat and create a delicious caramelized exterior.
Braising
Place the seared pork shoulder in a Dutch oven or heavy-bottomed pot. Add onions, carrots, garlic, tomatoes, and a liquid of your choice (such as wine, broth, or water) to the pot. Cover the pot and simmer over low heat for several hours, until the pork shoulder is tender and falling off the bone.
Resting
Allow the pork shoulder to rest before slicing and serving. This will allow the juices to redistribute and ensure that the meat stays moist and tender.
Serving
Serve the Spanish braised pork shoulder with roasted potatoes, crusty bread, or a simple green salad. Garnish with fresh herbs such as parsley or cilantro for a pop of color and freshness.
Enjoy!
Savor the flavor of your perfectly braised Spanish pork shoulder with friends and family. The rich and succulent meat, infused with the flavors of garlic, paprika, and tomatoes, is sure to be a hit at any gathering. Be sure to pair it with a glass of red wine or sangria for the ultimate Spanish dining experience. Buon appetito!