Another favorite Spanish dish. We used to get these pre-made up at our local grocery store in Menorca. They were also a favorite when out for Tapas.
I used the Iberico pork from La Tienda that we've had in the freezer since last Christmas, so I popped it in the sous vide with the marinade for about six hours at 57°C. Then finished it on skewers on the BBQ. It came out deliciously tender (I was concerned given the time in the freezer 🥶)
You can use pork tenderloin, or shoulder (as called out in the recipe).
And served with the Cauliflower roasted in Chile butter
