Argentinean Grilled Pork Shoulder (Bondiola a la Parrilla)

Experience the authentic flavors of Argentinean cuisine with this succulent grilled pork shoulder, also known as "Bondiola a la Parilla". Perfectly slow-cooked over charcoal, this dish promises tender, juicy pork layered with rich, smoky notes, ideal for making delightful pork sandwiches.

Ingredients

🍖 1 large piece approximately 3 kg pork shoulder Bondiola de cerdo
🧂 "Sal parrillera" medium-fine grill salt – brand unknown, shaker with a blue and white label
🌶️ Ground pepper Pimienta molida – brand unknown

Instructions

1- Prepare the Pork Shoulder:

• On a wooden cutting board, trim off any excessive external fat with the dull wooden-handled knife, ensuring to keep some internal fat for tenderness.

2- Season the Pork:

• Generously rub the pork shoulder with "sal parrillera" on all sides, ensuring the salt adheres well.
• Evenly sprinkle ground pepper over the entire surface, massaging it into the meat.

3- Prepare the Grill:

• Ignite charcoal and let it burn until the coals are glowing red-orange, covered with light ash.
• Spread the hot coals evenly under the grill grates and clean them with a wire brush.

4- Grill the Pork:

• Place the seasoned pork shoulder directly on the hot grill.
• Start with a higher heat to sear the meat, for about 15 minutes.
• Adjust the coals to lower the temperature and cook slowly for about 2 hours on one side.
• Flip the pork to cook the other side, maintaining low heat.
• For the last hour, slightly increase the heat by adding more coals to ensure the pork is fully cooked and tender.

5- Finish and Serve:

• Allow the pork shoulder to rest briefly on a clean cutting board.
• Using the cleaver-style knife, slice thinly against the grain.
• Serve in sandwiches with "figacitas de pan de manteca", or butter rolls.

Prep Time: 15-30 minutes
Cook Time: 4 hours
Total Time: 4 hours and 15-30 minutes
Serving Size: Varies (depends on sandwich size)
Equipment: Wooden slatted cutting board, dull wooden-handled knife for trimming, large cleaver-style knife with a dark handle for slicing, large dark wooden and small light brown pepper mills, custom-designed built-in brick charcoal grill ("parrilla") with round metal bars, wire brush for cleaning, metal tongs for turning meat

Cooking Tips:

• Trim only the hard yellow fat; keep softer white fat for flavor.
• Start with higher heat to lock in juices, then slow cook for tenderness.
• Adjust coal arrangement to manage cooking temperature.

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Bondiola a la Parilla

Posted by Waivio guest: @waivio_hivecooking