I hope you are enjoying Saturday afternoon!
Today I want to share with all of you a recipe that I love to prepare to serve it in parties like barbecue, coctail, communions and all kinds of events where we want to offer our guests a variety of delicious, easy to serve and delicious things to eat !.
One of the things that most success usually has in this type of events are my mini assorted breads with different fillings and one of them is this. We are going to cook a baked pork shoulder, very spicy and at low temperature and we will accompany it with an exquisite barbecue sauce that we will make with the juices of the roast.
Things to keep in mind:
1. Remove all the fat from the pork shoulder and roast it covered with aluminum foil.
2. Once roasted the palette let it stand for one hour inside the oven turned off.
3. It is kept very well for 3 days in the refrigerator without cutting it, leave it whole and wrapped in transparent film.
4.To make the barbecue sauce, I recommend using Malt vinegar. It is a vinegar that has for my taste a perfect acidity. It is obtained from the alcoholic fermentation of barley malt (as for beer). The result is a corposo, delicate and very aromatic vinegar that can also be used to season salads, to cook meat or fish or, following the English tradition, it can be steamed on fried potatoes.
5. Finish filling them with young pea shoots. This vegetable is considered a delicacy, excellent for sautéing and for salads.
6. If you do not find the shoots, use arugula, it will be very good for you.
Well and now we go with the recipe!
- 1 kg clean pork shoulder without fat approx
- 2 onions
- Olive oil
- 200 ml cider vinegar
- 250 ml apple juice
- 35 gr Savora mustard or American
- 25 gr brown sugar
- 4 gr spices mix (all spice)
- 1 c.s sweet paprika
- A pinch of cayenne
- Black pepper mill and salt
- 1 onion
- 2 cloves of garlic
- Olive oil
- 2 c.s. mixture of spices
- 25 gr Worcestershire sauce
- 50 ml Malta vinegar
- 50 gr dark brown sugar
- 200 ml Ketchup
- Pea shoots
- Mini assorted breads
- 1 kg paleta de cerdo limpia sin grasa aprox
- 2 cebollas
- Aceite de oliva
- 200 ml vinagre de sidra
- 250 ml zumo de manzana
- 35 gr mostaza savora o Americana
- 25 gr azúcar moreno
- 4 gr mezcla de especias ( all spice)
- 1 c.s pimentón dulce
- Una pizca de cayena
- Pimienta negra de molino y sal
- 1 cebolla
- 2 dientes de ajo
- Aceite de oliva
- 2 c.s. mezcla de especias
- 25 gr Salsa Worcestershire
- 50 ml vinagre de Malta
- 50 gr azúcar moreno oscuro
- 200 ml Kétchup
- Brotes de guisante
- Mini panes variados
- Preheat the oven to 140ºC.
- In a bowl mix all the ingredients that we will use to marinate the meat.
- Massage the pork shoulder with 20 ml of olive oil, the mustard and finish wrapping it with all the spices.
- In a pan add a little olive oil. Let it take temperature and at that moment add the meat and brown it on all sides.
- Meanwhile cover the baking tray with aluminum foil. Place the onion cut into irregular pieces and not very large. Place the meat on the onion and pour the vinegar and the apple juice around.
- Cover the tray with aluminum foil and place in the oven for 4 hours.
- Turn off the oven and let stand 1 more hour.
- To prepare the barbecue sauce, the first thing to do is to chop the onion and garlic cloves very well.
- In a saucepan to the fire with a little olive oil poach the whole and once poached and with a light golden color add the rest of ingredients and leave to the fire during 10 minutes.
- If it turns out too thick, the barbecue sauce lighten it with a little of the roast juice.
- Strain the juices from the roast. Remove excess fat if you had!
- Arrange half the juice of the roast in a small tray and if possible deep oven and the pork shoulder that we previously unraveled with two forks.
- Place in the oven at 150ºC for 15 minutes before serving.
- Fill our mini assorted breads with the pork shoulder, barbecue sauce and finish with some beautiful and delicious pea shoots.