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Bondiola de Cerdo

slow-cooked shredded Argentine-style pork
Course Meat
Cuisine Argentine
Keyword bondiola, pork shoulder
Prep Time 30 minutes
Cook Time 3 hours
12 hours
Total Time 15 hours 30 minutes

Ingredients

  • 5 lbs pork butt, sliced into thick sections
  • 2 tbsp sweet paprika
  • 2 tbsp cumin powder
  • 1 tbsp kosher salt
  • 1 tbsp dried oregano
  • 2 tsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper
  • honey mustard
  • 6 oranges juiced
  • 3 lemons juiced
  • 12 ounces mild beer
  • 1 head garlic paper removed and separated into cloves

Instructions

  • Combine the paprika, cumin, kosher salt, oregano, black pepper, onion powder, garlic powder, and cayenne and mix well. This combination is your spice rub
  • On a rack in a baking pan, slather honey mustard entirely over the surfaces of the pork sections as a binder
  • Coat the slathered pork in the spice rub and refrigerate overnight to allow the spices to adhere to the pork
  • The next day, preheat the oven to 300° F
  • Remove the rack from the baking pan, leaving the pork directly on the bottom of the pan
  • Add the orange juice, lemon juice, beer, and garlic cloves to the pan around the pork. Cover the pan tightly with foil and roast in the oven for 2 hour or until the pork is above 190° F and pulls apart easily
  • Shred the pork, return to the pan with the juices. Turn the oven up to 350° F and return the shredded pork to the oven to brown and to allow the liquid to reduce
  • Serve in long rolls such as bolillo with chimichurri, salsa criolla, mustard, cheese, or whatever condiments you prefer.