Cochinillo Asado
Crisp, blistered skin gives way to tender, juicy meat in this classic Spanish roast—the high-heat finish creates the signature crackle while a gentle braise keeps the interior silk-soft.
8 lb cochinillo, whole, backbone removed (spatchcocked) and patted very dry
2 tbsp salt
2 tsp black pepper, freshly ground
1 cup olive oil
4 tbsp unsalted butter, softened
6 clove garlic, crushed
4 sprig fresh thyme
2 sprig fresh rosemary
2 bay leaf
1 cup dry white wine
1 cup chicken stock
1 lemon, halved
1 tbsp pimentón, sweet or smoked
1 tbsp brown sugar
1 tsp bay salt
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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