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Name: Traditional Bondiola de Cerdo (Argentine Slow-Roasted Pork Shoulder)
Prep time: 25 min
Cook time: 300 min
Yield: 8
Cuisine: Argentina
Ingredients: 1 whole bone-in pork shoulder (approx. 4-5 kg / 8-11 lbs), skin-on; 1/2 cup coarse salt; 1/4 cup brown sugar; 2 tablespoons whole black peppercorns; 4-5 bay leaves, crumbled; 1 tablespoon dried oregano; 1 head garlic, cloves separated and peeled; 2 large onions, quartered; 2 cups dry white wine (optional, for moisture); 2 cups water; 1 kg potatoes (for roasting, optional); Olive oil (for brushing)

Bondiola de Cerdo

🇦🇷 Argentina

Pampas

Slow-cooked pork shoulder, often served with potatoes or in sandwiches, a staple of Argentine parrilla.

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