Pork shoulder is a relatively inexpensive cut that becomes meltingingly tender after low and slow cooking, and with a bit of encouragement from being allowed to rest at room temperature for about an hour first. In this recipe, the pork is slit in regular intervals on top to allow it to cook more evenly and to better take on the seasoning. It's also slathered with a delicious gravy made with chorizo and white wine and then returned to the oven to finish roasting.
- 1 pork shoulder (with or without the bone)
- 3 bay leaves
- 1/2 lemon juice (large)
- 1/2 chorizo sausage
- 5 garlic cloves
- 1/2 onion (medium)
- 1/2 lemon (large, juiced)
- 1 deciliter olive oil
- 1 deciliter white wine
- 1 teaspoon paprika
- Cut slits into the pork (to help it to bake all the way and to absorb seasonings).
- Season with the juice of half of a lemon, salt and bay leaves (broken into pieces).
- Let it marinate for at least one hour.
- Drizzle with a drip of olive oil and bake in a preheated oven at 400ºF for about 20 minutes.
- Remove the baking sheet from the oven, rotate the meat and drizzle with a drip of white wine.
- Bake for another 20 minutes.
- Place all the gravy ingredients on a blender.
- Peel and dice the chorizo, onion and garlic.
- Mix with the hand blender until the chorizo is shredded into very small pieces.
- Remove the tray from the oven and cover the meat evenly with this sauce.
- Place in the oven and bake again until well roasted.
- Serve with white rice and salad, as desired.