Iberico Pork Shoulder Orange Peppers Boquerones

Iberico Pork w/ Orange, Peppers and Vinaigrette

Sarah MickeyAll Recipes, Boquerones Recipes, Citrus Fruit Recipes, Favorite Grilling Recipes, Great Grilling Recipes, Pork Recipes Leave a Comment

Iberico Shoulder Steak with Grilled Orange, Peppers & Boquerones Vinaigrette

Makes 4-6 Servings

A fruity, citrusy, savory blend of bell peppers, oranges & boquerones (Spanish white anchovy fillets) helps balance the intense rich, buttery-ness of delectable Iberico pork in this summery dish.

Iberico Pork w/ Orange, Peppers and Vinaigrette
  • Boquerones Vinaigrette:
  • 1/4 cup Mango Vinegar
  • 1/4 cup Orange Juice
  • Zest of 1/2 Orange
  • Zest of 1/2 Lemon
  • 1 tsp Dijon Mustard
  • 1/4 tsp Salt & Pepper
  • 6 Boquerones (White Anchovy Fillets)
  • 1/2 cup Olive Oil



Make the Vinaigrette: Combine all vinaigrette ingredients, except the oil, in a blender & blend until smooth. Continue to blend while pouring in the olive oil in a thin, steady stream.  Once a smooth dressing forms, pour the dressing into a bowl for later use.


Grill the bell peppers on a hot, oiled grill over high heat, until charred on all sides.


Grill the orange slices until they’re well caramelized on both sides.


Season the shoulder steak liberally with salt, then sear it on the grill to your preferred doneness (the Spanish traditionally cook Iberico to medium-rare, about 135°F, but the USDA recommends all pork be cooked to an internal temperature of 145°F for safety).


Move the pork to a clean plate and loosely cover it with foil. Let it rest for 15 minutes before slicing.


Scrape the skin off of the peppers and slice them into thin strips (batonnet).


Thinly slice the presa shoulder steak against the grain.


Lay slices of the iberico out on a plate with the grilled citrus rounds, pepper strips, boquerones, supremes & crushed pistachios.


Drizzle the plate with some of the vinaigrette.

Leave a Reply

Your email address will not be published. Required fields are marked *