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Bar Juanito in Jerez de la Frontera is famed for its Costillas de Cerdo en Adobo. Jerez is a center of sherry production, so it's no surprise that the succulent pork gets its tanginess from sherry vinegar.Plus: More Pork Recipes and Tips

Jeff Koehler
February 2005

Gallery

Credit: © Quentin Bacon

Recipe Summary

active:
1 hr 15 mins
total:
2 hrs 15 mins
Yield:
8 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, puree the garlic, paprika, cumin, oregano and 1/3 cup of the vinegar until smooth. Add the remaining 1 cup of vinegar; process until blended.

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  • Heat 1/3 cup of the olive oil in a large enameled cast-iron casserole. Season the pork shoulder with salt and pepper and cook over moderately high heat, turning occasionally, until browned, about 13 minutes. Transfer the pork to a platter.

  • Add the remaining 2/3 cup of olive oil and heat until shimmering. Season the ribs with salt and pepper and add half of them to the casserole in a single layer. Cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Add them to the pork and brown the remaining ribs. Do not pour off the oil.

  • Return all of the meat to the casserole and season with salt and pepper. Add the vinegar mixture and enough water to cover the meat and bring to a boil. Simmer over moderate heat until very tender, 45 to 50 minutes. Transfer to a plate and serve.

Suggested Pairing

Match the succulence of the pork and tanginess of the vinegar with a juicy young red that has a hint of spice. Look for a Spanish Tempranillo-Cabarnet blend.

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