Experience the authentic flavors of Argentinean cuisine with this succulent grilled pork shoulder, also known as "Bondiola a la Parilla". Perfectly slow-cooked over charcoal, this dish promises tender, juicy pork layered with rich, smoky notes, ideal for making delightful pork sandwiches.
Ingredients
š 1 large piece approximately 3 kg pork shoulder Bondiola de cerdo
š§ "Sal parrillera" medium-fine grill salt ā brand unknown, shaker with a blue and white label
š¶ļø Ground pepper Pimienta molida ā brand unknown
Instructions
1- Prepare the Pork Shoulder:
- On a wooden cutting board, trim off any excessive external fat with the dull wooden-handled knife, ensuring to keep some internal fat for tenderness.
2- Season the Pork:
- Generously rub the pork shoulder with "sal parrillera" on all sides, ensuring the salt adheres well.
- Evenly sprinkle ground pepper over the entire surface, massaging it into the meat.
3- Prepare the Grill:
- Ignite charcoal and let it burn until the coals are glowing red-orange, covered with light ash.
- Spread the hot coals evenly under the grill grates and clean them with a wire brush.
4- Grill the Pork:
- Place the seasoned pork shoulder directly on the hot grill.
- Start with a higher heat to sear the meat, for about 15 minutes.
- Adjust the coals to lower the temperature and cook slowly for about 2 hours on one side.
- Flip the pork to cook the other side, maintaining low heat.
- For the last hour, slightly increase the heat by adding more coals to ensure the pork is fully cooked and tender.
5- Finish and Serve:
- Allow the pork shoulder to rest briefly on a clean cutting board.
- Using the cleaver-style knife, slice thinly against the grain.
- Serve in sandwiches with "figacitas de pan de manteca", or butter rolls.
Prep Time: 15-30 minutes
Cook Time: 4 hours
Total Time: 4 hours and 15-30 minutes
Serving Size: Varies (depends on sandwich size)
Equipment: Wooden slatted cutting board, dull wooden-handled knife for trimming, large cleaver-style knife with a dark handle for slicing, large dark wooden and small light brown pepper mills, custom-designed built-in brick charcoal grill ("parrilla") with round metal bars, wire brush for cleaning, metal tongs for turning meat
Cooking Tips:
- Trim only the hard yellow fat; keep softer white fat for flavor.
- Start with higher heat to lock in juices, then slow cook for tenderness.
- Adjust coal arrangement to manage cooking temperature.
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Posted by Waivio guest: @waivio_hivecooking
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