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Paleta ibérica slow-roasted is one of the most rewarding preparations of Iberian pork, where the shoulder's abundant intramuscular fat melts over hours of gentle oven heat, basting the meat from within and creating extraordinarily moist, richly flavored results. A marinade of garlic, paprika, oregano, and white wine is worked into the meat hours before roasting, infusing the characteristic acorn-fed fat with aromatic depth. The very long roasting time - close to 4 hours at low temperature - renders the fat completely and allows the collagen in the joint to dissolve, creating a natural basting liquid in the pan that becomes a sauce in itself. Served with potatoes roasted in the same pan, absorbing all the fragrant pork fat and paprika.
Prep
15 min
Cook
270 min
Total
285 min
Servings
6 srv
Difficulty
Easy
Calories
460 kcal
For 6 serving(s)
Per serving
The night before, combine minced garlic, sweet paprika, dried oregano, coarse salt, and white wine into a paste; work it into slits cut all over the pork shoulder, cover, and refrigerate overnight.
Remove from the refrigerator 1 hour before cooking; preheat oven to 160 degrees C (320 degrees F).
Place the shoulder in a deep roasting tray fat-side up; add the bay leaves, rosemary sprigs, and remaining white wine to the pan.
Cover tightly with foil and roast for 3.5 hours, basting with the pan juices every hour.
Remove the foil; increase oven to 200 degrees C (390 degrees F) and roast uncovered for 30 more minutes until the skin is deeply golden.
Add quartered potatoes to the pan in the last hour if desired, tossing them in the rendered fat.
Rest for 20 minutes before carving; serve with the reduced pan juices spooned over.
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