Iberico Cabecero Roast with Chimichurri Sauce

Evan Swope General, Pork Recipes

Iberico Cabecero Roast with Chimichurri Sauce

Makes 4-5 Servings
Argentinean Malbec

Iberico Cabecero, or pork collar, is a well-marbled cut adjacent to the shoulder. When you roast it low and slow, it becomes super tender yet maintains the toothsome density of a steak. We like to cut thick slices and serve it like steak, alongside a vibrant chimichurri sauce.

  • ½ cup cilantro, minced
  • ¼ cup parsley, minced
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 tsp crushed red pepper flakes
  • ½ cup red wine vinegar
  • ¾ cup good-quality olive oil
  • Salt & pepper to taste



Mix all the chimichurri ingredients together. Adjust seasoning with salt & pepper as needed. Set aside.


Preheat oven to 225°F. Truss the cabecero to create a uniform shape and season heavily with salt and pepper.


Place roast on a rack in a roasting pan, cover with foil, and roast until it reaches an internal temp of 190°F, approximately 4-5 hours. Let cool completely.


When ready to serve, slice roast into 4 or 5 portions, about 6oz. each. Sear each slice on both sides in a hot cast iron skillet over medium-high heat, or on a grill over medium-high direct heat. The goal is to caramelize the surface. This should take only 3-4 minutes total. Longer cooking risks drying out the meat, so make sure to sufficiently preheat your pan or grill.


Serve with chimichurri sauce.