Are you craving a hearty, flavorful meal that transports you to the sun-drenched landscapes of Spain? Look no further! This recipe for Asado de Cerdo, a traditional Spanish pork roast, is the perfect blend of simple preparation and incredible taste. It’s a fantastic option for a delicious weeknight dinner or a special occasion, and it's surprisingly easy to make even for those new to homemade cooking. Get ready to impress your family and friends with this authentic taste of Spain!
Ingredients:
- 3 lbs boneless pork shoulder or butt roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon dried oregano
- 1/2 cup dry red wine (like Rioja or Tempranillo)
- 1 cup chicken broth
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh rosemary sprigs (for garnish)
Instructions:
Step 1: Prepare the Pork
Preheat your oven to 325°F (160°C). Pat the pork roast dry with paper towels. Season generously with salt and pepper.
Step 2: Sauté the Aromatics
In a large oven-safe Dutch oven or roasting pan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic, smoked paprika, cumin, cayenne pepper (if using), and oregano. Cook for another minute, until fragrant.
Step 3: Brown the Pork
Add the pork roast to the pot and brown on all sides, about 5-7 minutes total. This step helps develop a rich flavor and a beautiful crust.
Step 4: Simmer and Roast
Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the pan. Add the bay leaf. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
Step 5: Slow Roast to Perfection
Roast the pork for 2-2.5 hours, or until the internal temperature reaches 190°F (88°C) on a meat thermometer. The pork should be fork-tender and easily shred.
Step 6: Rest and Serve
Remove the pork roast from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Discard the bay leaf. Carve the pork and serve it with the delicious pan juices. Garnish with fresh rosemary sprigs.
Tips for the Best Spanish Pork Roast:
- Choose the right cut: A boneless pork shoulder or butt roast is ideal for this recipe, as it becomes incredibly tender when slow-roasted.
- Don't overcrowd the pan: Make sure there's enough space in your pot for the pork to brown properly. If necessary, brown the pork in batches.
- Use good quality ingredients: The flavor of this dish relies heavily on the quality of the spices and the red wine.
- Adjust the seasonings to your taste: Feel free to adjust the amount of cayenne pepper to your preferred level of spiciness.
Variations:
- Add vegetables: Include root vegetables like carrots, potatoes, or parsnips during the last hour of cooking for a complete meal.
- Citrus twist: Add the zest and juice of one orange or lemon during the simmering stage for a bright, refreshing touch.
- Different herbs: Experiment with other herbs like thyme or marjoram.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 35-40g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 5-10g
This easy recipe for Asado de Cerdo is a guaranteed crowd-pleaser, perfect for a satisfying and healthy meal. Enjoy this delicious taste of Spain from the comfort of your own kitchen! This quick dinner idea is ideal for busy weeknights, yet impressive enough for a special occasion. It's a testament to the beauty of simple, flavorful cooking.