Spanish Crusted Roast Pork
Indulge in the bold flavors of Spain with this Spanish Crusted Roast Pork, a succulent centerpiece perfect for any special occasion or family dinner. This dish features a tender pork shoulder roast coated in a smoky blend of paprika, cumin, and oregano before being slow-roasted to perfection. The star of the show is the golden breadcrumb crust infused with lemon zest and fresh parsley, adding a delightful crunch and bright, citrusy notes to every bite. Juicy and aromatic, the pork is roasted atop smashed garlic cloves, white wine, and chicken stock, delivering a savory base that enhances the natural flavors of the meat. Whether served with roasted vegetables or traditional Spanish-style potatoes, this recipe offers a satisfying combination of texture and taste, bringing the essence of Mediterranean cuisine straight to your table. Perfect for impressing guests or treating yourself, this dish is a must-try for pork lovers craving a flavorful twist.
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Recipe Information
Ingredients
- 3 lbs pork shoulder roast (bone-in or boneless)
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1.5 tsp coarse sea salt
- 1 tsp freshly ground black pepper
- 0.5 cup breadcrumbs
- 2 tbsp fresh parsley (chopped)
- 2 tsp lemon zest
- 4 cloves whole garlic cloves (smashed)
- 0.5 cup white wine
- 0.5 cup chicken stock
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork shoulder roast dry with paper towels. Set it aside while preparing the rub.
In a small bowl, mix together 2 tablespoons of olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, sea salt, and black pepper to form a thick paste.
Rub the seasoning mixture all over the pork shoulder, ensuring it’s evenly coated.
In another small bowl, combine the breadcrumbs, parsley, lemon zest, and the remaining tablespoon of olive oil. Set this mixture aside; it will be used as the crust.
Place the smashed garlic cloves in the bottom of a roasting pan or Dutch oven. Set the spiced pork roast on top of the garlic.
Pour the white wine and chicken stock into the bottom of the pan to create a flavorful base and keep the meat moist while roasting.
Cover the pan tightly with aluminum foil or the lid of the Dutch oven. Roast in the preheated oven for 2 to 2.5 hours, or until the pork is tender and the internal temperature reaches 145°F (63°C).
Remove the pork from the oven and carefully spread the breadcrumb mixture over the top of the roast, pressing gently to adhere.
Increase the oven temperature to 425°F (220°C). Return the pork to the oven, uncovered, and roast for an additional 20-30 minutes, or until the crust is golden and crisp.
Remove the pork from the oven and let it rest for 10-15 minutes before slicing.
Serve with the pan juices or your favorite sides, such as roasted vegetables or Spanish-style potatoes.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 707 mg | 31% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.2 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
