Iberico Pork Roast Recipe

Iberico Pork Roast Recipe

• 1 portion Iberico pork Mogote
• Flaky salt, to taste
• Black pepper, to taste
• 2 Tbsp Garlic powder
• 1 Tbsp Smoked Paprika
• 1 Tbsp Onion powder
• 1 Spanish Onion
• 2-3 Medium carrots
• 1 Celery stalk
• 1 Garlic head, sliced widthways
• 2 cups beef stock
• ½ can Dry Cider
• 1 Tbsp flour
• 1 Tbsp Brown Sugar

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.