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Iberico Pork Roast Recipe | Gourmet Food Store

Iberico Pork Roast Recipe

This tasty Iberico pork roast is sourced from the Mogote, more commonly referred to as the neck or pork collar. This relatively small roast packs a big flavor thanks to its tender texture and beautifully even marbling. A simple slow roast brings all the delicious characteristics of this cut to the forefront and promises a beautiful centerpiece for your next dinner party or holiday celebration.

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Yield: 4 Servings

Iberico Pork Roast Recipe Instructions


  1. Preheat the oven to 425F.
  2. Bring the Mogote to room temperature and pat dry with paper towels.
  3. Prepare the dry rub in a small bowl by combining the salt, black pepper, garlic powder, paprika, onion powder, and brown sugar. Stir to combine, then using your hands, rub the mixture all over your pork roast and set aside.
  4. Roughly chop the Spanish onion, carrots, and celery and place them in the bottom of a roasting pan.
  5. Place the seasoned roast on top of the vegetables and transfer the pan and its contents into your preheated oven.
  6. Cook the roast at this high temperature for 30 minutes to help develop a delightful golden exterior. At the end of this time, reduce the heat to 320F.
  7. Remove the pan from the oven and add the stock, cider, and the sliced head of garlic. Fill the pan only halfway with these liquids - you may have some leftovers.
  8. Cover with tin foil and return to the oven cooking for another 2½ hours.
  9. Remove the meat from the pan and wrap tightly in tin foil, allowing it to rest for approximately 15-20 minutes.
  10. Make the gravy: strain out the vegetables and place the juices in a small saucepot over medium heat. Add 1 Tbsp of flour and whisk to combine. Allow it to simmer, stirring often, until you have achieved a silky gravy.
  11. Plate your roast and transfer your gravy to a serving dish and enjoy! We love pairing this main with crispy potatoes and roasted carrots, both easily made in the oven alongside your pork roast.

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