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Somerston Estate Priest Ranch
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Sherry Pimenton Pork Shoulder

Sherry Pimenton Pork Shoulder
Recipe Date:
November 2, 2021
Serving Size:
Cook Time:
Imperial (US)
Effortless and delicious, this recipe takes some time in the oven, so your kitchen will be filled with intoxicating aromas of smoky meat. With flavors of sherry, pimenton (smoked paprika), garlic, and fresh thyme, a dish like this needs an equally impressive wine at its side. Enter our 2019 Peacemaker.
  • 8 lbs pork shoulder
  • 3 tbsps salt
  • 3 tbsps sherry
  • 2 tbsps Pimenton (smoked paprika—hot, sweet or mixed)
  • 5 cloves garlics, thinly sliced
  • 1 tbsp fresh thyme, leaves picked

Butterfly the pork shoulder, so that you can open it up like a book.

Brush the pork shoulder on all sides with sherry, then season all over with salt, then pimenton. 

On the inside of the shoulder, arrange slived garlic and thyme leaves. Close the shoulder and tie up with butchers twine. 

Let marinate overnight or up to 2 days.

Smoke or toast the shoulder at 250° to 300°F until it reaches an internal temperature of 150°F (approximately 3-5 hours).

Let rest for 30 minutes then slice and serve with Priest Ranch Peacemaker.