Pork Shoulder with Paprika Crust
The pork shoulder gets a bright red color and a deep, smoky-spicy aroma from an intense paprika crust made from smoked and sweet paprika. Cold-smoked over beechwood, a traditional house-style cold cut is created. Particularly aromatic after 2-3 days of post-maturing in the refrigerator.
Ingredients(for 1 kg)
Instructions
Basic Curing
4-5 daysMix curing salt and sugar. Rub the pork shoulder completely and evenly with the mixture, vacuum seal and cure in the refrigerator at 4-6 °C. Turn daily.
Applying Paprika Crust
20 minutesRinse the shoulder, pat thoroughly dry. Mix all paprika and spice components and rub the shoulder intensely with them to create an even, bright red crust.
Equalizing
24 hoursAllow the rubbed shoulder to mature on a hanging rack at cool room temperature for 24 hours until the spice crust adheres well and the surface is dry.
Cold Smoking & Post-Maturing
4x6 hours + 2-3 daysCold-smoke the shoulder at a maximum of 25 °C over beechwood. Four sessions of 6 hours each with 8-hour breaks. After the last smoking session, allow to post-mature in the refrigerator at 4 °C for 2-3 days.
Pro Tip
Smoked paprika powder (Pimentón de la Vera) gives the crust a particularly authentic smoky flavor. Lightly brush the crust with olive oil after the first smoking session to improve adhesion.
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