Grill & BBQ
Asado a la Cruz
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Asado a la Cruz style pork shoulder: slow cooked next to a wood fire. This book version requires a suitable cross holder and a safe fireplace.
Timing
- Preparation: 25 min.
- Cooking time: 240 mins.
- Minimum core temperature: 63 °C; then rest for at least 3 minutes.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 1060 kcal
- Protein
- ≈ 102.2 g
- Carbohydrates
- ≈ 0.6 g
- Fat
- ≈ 71.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 2 kg pork shoulder in one piece · ≈ 2000 g · Assumed quantity / reference product
Schwein Dicker Bug (mit Fett und Schwarte) roh (U664100) - 2 tbsp oil · ≈ 27.3 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 1 teaspoon paprika powder · ≈ 2.5 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA) - 1 tsp pepper · ≈ 2.5 g · Assumed quantity / reference product
Pfeffer schwarz, getrocknet (R258100) - 1 lemon · ≈ 40 g · Assumed item weight × count; total amount
Zitronensaft (F601600)
Not included in the base calculation
- 25g salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 2 kg pork shoulder in one piece
- 25g salt
- 2 tbsp oil
- 1 teaspoon paprika powder
- 1 tsp pepper
- 1 lemon
Instructions
- Rub the shoulder with salt and spices; keep refrigerated until grilling.
- Only work with a suitable, stable cross holder and a safe fireplace.
- Place on the side next to a steady wood fire and cook slowly, turning occasionally.
- Check the meat in several places to ensure it is cooked properly; if necessary, cook longer for tender shoulder; Allow to rest before slicing.
Tips
- Grill device: Asado cross
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: book version in Asado a la Cruz style; traditional cross methods and animal pieces vary regionally.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
