Aragonese-style Slow-Roasted Pork

Ingredients

While the original Kalua Pig is traditionally cooked in an underground oven called an imu, this Aragonese adaptation uses a conventional oven for slow-roasting the pork. The spices and flavors have been adjusted to reflect the traditional flavors of Aragonese cuisine, incorporating Spanish paprika, garlic, and oregano. The cooking technique and final presentation also differ, with the Aragonese-style pork being roasted until the skin is crispy and crackling. We alse have the original recipe for Kalua Pig, so you can check it out.

• 1 whole pork shoulder (3 kg / 6.6 lbs) 1 whole pork shoulder (3 kg / 6.6 lbs)
• 4 tablespoons Spanish paprika 4 tablespoons Spanish paprika
• 6 cloves of garlic, minced 6 cloves of garlic, minced
• 2 tablespoons dried oregano 2 tablespoons dried oregano
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons white wine vinegar 2 tablespoons white wine vinegar
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a small bowl, combine the Spanish paprika, minced garlic, dried oregano, olive oil, white wine vinegar, salt, and pepper to create a marinade.
3. 3.
   Place the pork shoulder in a roasting pan and rub the marinade all over the meat, ensuring it is evenly coated.
4. 4.
   Cover the roasting pan with aluminum foil and place it in the preheated oven.
5. 5.
   Slow-roast the pork for approximately 5 hours, or until the meat is tender and easily pulls apart with a fork.
6. 6.
   Increase the oven temperature to 220°C (425°F). Remove the foil and roast the pork for an additional 20-30 minutes, or until the skin is crispy and golden.
7. 7.
   Once cooked, remove the pork from the oven and let it rest for 10-15 minutes before carving.
8. 8.
   Serve the Aragonese-style slow-roasted pork with your favorite side dishes and enjoy!

Treat your ingredients with care...

• Spanish paprika — Use a high-quality smoked Spanish paprika for an authentic flavor.
• Olive oil — Extra virgin olive oil is recommended for its rich taste.
• White wine vinegar — If you prefer a milder acidity, you can substitute it with apple cider vinegar.

Tips & Tricks

• For an extra crispy skin, pat the pork shoulder dry with paper towels before applying the marinade.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the marinade.
• To ensure even cooking, use a meat thermometer to check the internal temperature of the pork. It should reach 70°C (160°F) for safe consumption.
• Leftovers can be used in sandwiches, tacos, or added to salads for a delicious twist.

Serving advice

Serve the Aragonese-style slow-roasted pork as the centerpiece of a festive meal. Accompany it with traditional Aragonese side dishes such as roasted potatoes, sautéed vegetables, or a fresh green salad.

Presentation advice

Present the slow-roasted pork on a large platter, garnished with sprigs of fresh herbs such as rosemary or thyme. The crispy skin should be showcased, so carve the pork into thick slices, allowing the crackling to be visible.