Smoky Secreto
Smoky Secreto
Ingredients
For the Secreto
- 1 1/2 pounds Iberian pork secreto, trimmed
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or to taste
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Smoky Glaze
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar, packed
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 garlic, clove, minced
- 2 tablespoons water
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges
Instructions
- 1
Pat the Iberian pork secreto dry with paper towels. In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, kosher salt, and black pepper. Rub the spice mixture generously over all sides of the pork secreto.
⏱️ 5 min
- 2
Place the seasoned secreto in a shallow dish, cover, and refrigerate for at least 1 hour to allow the flavors to meld. For best results, marinate for up to 4 hours.
⏱️ 60 min
- 3
While the pork is marinating, prepare the smoky glaze. In a small saucepan, combine the apple cider vinegar, brown sugar, smoked paprika, Dijon mustard, Worcestershire sauce, minced garlic, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and cook for 5-7 minutes, or until the glaze slightly thickens. Set aside.
⏱️ 10 min
- 4
Preheat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the olive oil. Once the oil is shimmering, carefully place the marinated secreto in the pan.
⏱️ 3 min
- 5
Sear the secreto for 4-6 minutes per side, until a deep golden-brown crust forms. The internal temperature should reach 145°F (63°C) for medium-rare.
⏱️ 12 min
- 6
During the last 5 minutes of cooking, brush the secreto generously with the smoky glaze, turning frequently to coat all sides and allow the glaze to caramelize slightly.
⏱️ 5 min
- 7
Remove the secreto from the pan and let it rest on a cutting board for 5-7 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful result.
⏱️ 7 min
- 8
Slice the secreto against the grain into 1/2-inch thick pieces. Garnish with fresh chopped parsley and serve immediately with lemon wedges, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Secreto
For the Secreto
- 1 1/2 pounds Iberian pork secreto, trimmed
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or to taste
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Smoky Glaze
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar, packed
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 garlic, clove, minced
- 2 tablespoons water
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges
Instructions
- 1
Pat the Iberian pork secreto dry with paper towels. In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, kosher salt, and black pepper. Rub the spice mixture generously over all sides of the pork secreto.
⏱️ 5 min - 2
Place the seasoned secreto in a shallow dish, cover, and refrigerate for at least 1 hour to allow the flavors to meld. For best results, marinate for up to 4 hours.
⏱️ 60 min - 3
While the pork is marinating, prepare the smoky glaze. In a small saucepan, combine the apple cider vinegar, brown sugar, smoked paprika, Dijon mustard, Worcestershire sauce, minced garlic, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and cook for 5-7 minutes, or until the glaze slightly thickens. Set aside.
⏱️ 10 min - 4
Preheat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the olive oil. Once the oil is shimmering, carefully place the marinated secreto in the pan.
⏱️ 3 min - 5
Sear the secreto for 4-6 minutes per side, until a deep golden-brown crust forms. The internal temperature should reach 145°F (63°C) for medium-rare.
⏱️ 12 min - 6
During the last 5 minutes of cooking, brush the secreto generously with the smoky glaze, turning frequently to coat all sides and allow the glaze to caramelize slightly.
⏱️ 5 min - 7
Remove the secreto from the pan and let it rest on a cutting board for 5-7 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful result.
⏱️ 7 min - 8
Slice the secreto against the grain into 1/2-inch thick pieces. Garnish with fresh chopped parsley and serve immediately with lemon wedges, if desired.
⏱️ 3 min