Spanish Spice Rubbed Pork Butt with Sherry Vinegar-Honey Glaze

Name: Spanish Spice Rubbed Pork Butt with Sherry Vinegar-Honey Glaze
Prep time: 17 h 5 min
Cook time: 17 h 5 min
Total time: 17 h 5 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 8 servings Canola oil, for drizzling; 1 Tbsp heaping tablespoon ground coriander; 1 Tbsp heaping tablespoon ground fennel; 2 teaspoons coarsely ground black pepper, plus more for seasoning; 237 milliliters r honey; 2 Tbsps kosher salt, plus more for seasoning; 8 servings Kosher salt and freshly ground black pepper; 1 Tbsp heaping tablespoon ground mustard seeds; 59 milliliters smoked Spanish paprika; 2 kilograms pork butt; 118 milliliters sherry vinegar

You can never have too many European recipes, so give Spanish Spice Rubbed Pork Butt with Sherry Vinegar-Honey Glaze a try. This recipe serves 8. Watching your figure? This gluten free and dairy free recipe has 580 calories, 44g of protein, and 28g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up coarsely ground pepper, kosher salt, ground fennel, and a few other things to make it today. It works best as a marinade, and is done in roughly 17 hours and 5 minutes.

Instructions

Special equipment: La Caja China grill

Equipment you will use

Grill

Combine the paprika, salt, coriander, fennel, mustard seeds and pepper in a bowl. Rub the entire pork with the spice mixture. Cover the pork and refrigerate overnight.

Ingredients you will need

Mustard Seeds

Coriander

Paprika

Fennel

Pepper

Pork

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Whisk the honey, vinegar, salt and pepper in a bowl.

Ingredients you will need

Salt And Pepper

Vinegar

Honey

Equipment you will use

Whisk

Bowl

Prepare the Caja China according to manufacturer's directions.

Drizzle the pork with oil and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Pork

Cooking Oil

Place the pork in the Caja China and roast until the pork reaches an internal temperature of 175 degrees F, about 3 1/2 hours. At 175 degrees F, begin basting the pork with the Sherry Vinegar-Honey Glaze about every 15 minutes. Removing the top of the Caja China will slow the cooking process considerably.

Ingredients you will need

Sherry Vinegar

Glaze

Honey

Pork

Cook the pork until it reaches an internal temperature of 190 degrees F, about 1 hour.

Ingredients you will need

Pork

Remove the pork from the Caja China and tent loosely with aluminum foil.

Ingredients you will need

Pork

Equipment you will use

Aluminum Foil

Let the pork rest for 20 minutes before slicing or pulling.

Ingredients you will need

Pork

Equipment

Ingredients

Servings:

8servings

Canola oil, for drizzling 1Tbsp

heaping tablespoon ground coriander 1Tbsp

heaping tablespoon ground fennel 2teaspoons

coarsely ground black pepper, plus more for seasoning 237milliliters

r honey 2Tbsps

kosher salt, plus more for seasoning 8servings

Kosher salt and freshly ground black pepper 1Tbsp

heaping tablespoon ground mustard seeds 59milliliters

smoked Spanish paprika 2kilograms

pork butt 118milliliters

sherry vinegar

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Tridente EntreSuelos Tempranillo with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.