Presa Ibérica

For the spiced pimenton butter:

• 1 cup kosher salt
• 1 cup freshly ground pepper
• 1 cup sweet paprika
• 1 cup hot pimenton (smoked Paprika)
• 4 lbs f clarified butter

For the final presentation:

• 1 ea 12oz Presa iberica pork shoulder clean.
• 7 piquillo peppers confit
• 1 ramequin of spiced butter. not hot but liquid, served with a espresso spoon
• Maldon Salt, pepper and olive oil for the pass.

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Fro the spiced butter:

• Combine the salt, pepper, paprika, and pimentón in a medium bowl.
• Pour clarified butter on top (make sure is not hot)
• Set aside for service.

Final presentation:

• Remove the pork shoulder from cooler and let sit room temperature (if possible for 1 hour or so)
• Season the steak with salt and fresh black pepper. let stand for about 15 minutes.
• Grill the steak until a nice crust forms,  5-6 minutes per side. Make sure they have a nice char. Place in oven and cook to Medium rare or desired temperature.
• Let rest on a cutting board for 5 minutes
• Heat up the piquillo peppers in the oven
• Heat up the spiced butter. (DO NOT OVERHEAT, it shoulb be red!)
• Slice the pork in 3/4 inch slices.
• Plate as pictured.

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