Spanish · Dinner
Grilled Suckling Pig
Bone-in pork shoulder steak marinated in garlic, smoked paprika, sherry vinegar and olive oil, then grilled over high heat until the skin crisps and the meat stays juicy. Served with parsley, garlic and lemon, echoing Segovia-style suckling pig.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
586Calories
47.3gProtein
42.9gFat
2.9gCarbs
0.4gSugar
0.7gFiber
1120mgSodium
195mgChol
13.9gSat Fat
600mgPotassium
38mgCalcium
2.6mgIron
1.2mcgVitamin B12
8mgVitamin C
protein-rich
low-carb
herb-salt
all-time-classics
Instructions
1
Prep
Mince garlic, then whisk with smoked paprika, sherry vinegar, 1 tbsp olive oil, bay leaf, salt and pepper into a paste. Rub over the pork shoulder steak.
2
Marinate
Cover the pork and chill in the refrigerator for 60 minutes so flavors penetrate the meat.
3
Grill
Heat a grill or grill pan over high heat until smoking, then grill the pork 6 to 7 minutes per side until the skin is charred and crisp and internal temperature reads 63°C (145°F).
4
Plate
Transfer to a board and rest 5 minutes. Slice against the grain, arrange on a plate, drizzle with remaining olive oil, scatter parsley over the top and set the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g bone-in pork shoulder steak
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 2 tbsp2 tbsp sherry vinegar
- 4 tbsp4 tbsp olive oil, divided
- 22 bay leaf
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp parsley
- 11 lemon, cut into a wedge
