Cook Galician Pork Shoulder - Lacón con Cachelos

Welcome to the heart of Galicia, where simple ingredients transform into incredibly satisfying dishes! If you're looking for comforting pork shoulder recipes that tell a story, you've landed in the right place. Today, we're diving into the delightful world of Lacón con Cachelos – an authentic Galician masterpiece featuring tender, cured pork shoulder served with perfectly boiled potatoes. This isn't just any pork shoulder dish; it's a celebration of rustic flavors and a testament to the idea that the best way to cook pork shoulder often involves simple, time-honored techniques. You'll learn the secrets to cooking pork shoulder just right, alongside making delicious recipes for cooked potatoes that truly shine. Get ready to discover a truly special cooked pork recipe that’s perfect for family meals, gatherings, or simply a cozy night in.

Ingredients

• 1.5 - 2 lbs (approx. 700-900g) cured pork shoulder (lacón), bone-in or boneless
  Note: If using salted lacón, ensure it's soaked as per instructions below.
• 2 lbs (approx. 900g) medium potatoes (e.g., Yukon Gold, red potatoes), peeled
• 2-3 tablespoons extra virgin olive oil
• 1-2 teaspoons sweet or smoked paprika (Pimentón de la Vera is traditional)
• Salt, to taste (adjust based on the saltiness of your lacón)
• Freshly ground black pepper, to taste
• Optional: 1-2 bay leaves (for boiling)
• Optional: 1-2 cloves garlic, peeled and lightly smashed (for boiling)

Directions

1. Prepare the Lacón (Cured Pork Shoulder)
   1. If your lacón is salted (which is traditional): This step is crucial! Place the pork shoulder in a large bowl or pot and cover it completely with cold water. You'll need to soak it for a minimum of 24 hours, and up to 48 hours for very salty pieces. Change the water every 8-12 hours. This process helps to desalt the pork and rehydrate it, ensuring a tender, flavorful, and not overly salty final dish. After soaking, rinse the lacón thoroughly under cold running water.
   2. If your lacón is already desalted or fresh: You can skip the soaking step, but still give it a quick rinse before cooking.
2. Cook the Potatoes (Cachelos)
   1. While the pork is cooking (or in a separate pot if you prefer), prepare your potatoes. Peel the potatoes and cut them into irregular, rustic chunks – this is the traditional "cachelo" style. A good technique is to start a cut and then "break" the potato off with your knife, creating rough edges that help them absorb flavor.
   2. Place the cut potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt (remembering the lacón will contribute some saltiness) and the optional bay leaf. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender but not falling apart, usually 15-25 minutes depending on their size.
   3. Sensory Cues for Doneness: The potatoes should be soft when pierced with a fork, with a slightly floury texture. Drain them well and set aside.
3. Cook the Pork Shoulder
   1. Place the prepared lacón in a large pot and cover it generously with cold water. Add the optional bay leaf and smashed garlic cloves to the pot.
   2. Bring the water to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and cook the pork shoulder until it's incredibly tender and easily pulls apart with a fork. This usually takes about 1.5 to 2 hours, depending on the size and cut of your lacón.
   3. Temperature Cues: While not strictly necessary for such a long cook, an internal temperature of 190-205°F (88-96°C) indicates that the collagen has broken down, resulting in fall-apart tender pork.
   4. Once cooked, carefully remove the lacón from the pot and let it rest on a cutting board for a few minutes. You can reserve some of the cooking liquid if you like, as it's flavorful.
4. Assemble the Dish
   1. Slice or roughly chop the tender lacón into bite-sized pieces.
   2. Arrange the cooked potatoes (cachelos) on a large serving platter or individual plates.
   3. Layer the sliced pork shoulder over the potatoes.
   4. Generously drizzle the entire dish with extra virgin olive oil. This is key for flavor and moisture!
   5. Sprinkle the paprika evenly over the pork and potatoes. Use sweet paprika for a milder flavor or smoked paprika for a deeper, more intense smoky note.
5. Finishing Touches
   1. Before serving, allow the assembled dish to rest for a moment, letting the flavors meld.
   2. Taste and adjust seasoning with a little extra salt and freshly ground black pepper if needed. Remember, the lacón itself can be quite salty, so taste before adding more. Serve warm and enjoy this authentic Galician delight!