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No-Hock Iberico Shoulder
Rich • Marbled • Perfectly Sized for Small Meals
This Iberico shoulder roast is a skin-off, no-hock cut weighing approximately 2 lbs, taken from well-marbled shoulder muscle. While smaller than a traditional Boston butt, this cut retains Iberico’s signature richness and benefits from gentle, moisture-preserving cooking.
Its size makes it ideal for smaller households while still delivering deep flavor and tender texture.
Best Uses
  • Slow-roasted shoulder roast
  • Sliceable or lightly pullable pork
  • Weeknight or weekend meals
What to Expect
  • Rich, pork-forward flavor
  • Juicy meat when cooked gently
  • Slightly firmer than large shoulders, but very tender
  • Excellent leftovers for sandwiches or bowls

No-Hock Iberico Shoulder

$41.80Price
$20.00 per 1 Pound
Quantity

  • Slow-Roasted Iberico Shoulder Roast

    (No Hock • Skin Off • ~2 lbs)
    Juicy • Flavorful • Foolproof

    This recipe is written specifically for a 2 lb Iberico shoulder roast, preventing overcooking while still allowing collagen to relax and fat to render.

    Serves

    3–4 people

    Ingredients

    • 1 Iberico shoulder roast (no hock, skin off, ~2 lbs)

    • Kosher salt

    • Fresh cracked black pepper

    • 1 tbsp olive oil or Iberico fat

    • 1 tsp smoked paprika

    • ½ tsp garlic powder

    • ½ tsp onion powder

    • Optional aromatics:

      • Garlic cloves

      • Fresh thyme or rosemary

    • Optional finish:

      • Flaky sea salt

      • Splash of vinegar or lemon juice

    Prep (Recommended)

    • Pat roast completely dry.

    • Season all sides with salt, pepper, paprika, garlic powder, and onion powder.

    • Rub lightly with olive oil or Iberico fat.

    • Let rest at room temperature 30–45 minutes
      (Optional: dry-brine overnight, uncovered, for deeper seasoning.)

    Cooking Instructions

    Oven-Roasted Method (Best for This Size)

    • Preheat oven to 300°F.

    • Place roast in a small covered roasting pan or Dutch oven.

    • Add aromatics around the meat.

    • Add ¼–½ cup water or stock to the pan to prevent scorching.

    • Cover tightly.

    Roast Until Tender

    Cook until internal temperature reaches:

    • 175–180°F → sliceable but very juicy

    • 185–190°F → gently pullable, very tender

    ⏱️ Approximate timing:

    • 2–2½ hours total

    (Check tenderness — a probe should slide in easily.)

    Optional Finish

    • Uncover roast.

    • Increase oven to 425°F.

    • Roast 10–15 minutes to deepen color.

    Rest (Important)

    • Rest 15–20 minutes, loosely tented.

    • This keeps the smaller roast juicy.

    Serve

    • Slice against the grain
      or

    • Pull gently into chunks

    Finish with flaky salt or a light splash of acid.

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