Slow-Cooked Smoky Spanish Pork Shoulder with Romesco

Name: Slow-Cooked Smoky Spanish Pork Shoulder with Romesco
Total time: 2160 min
Ingredients: 2 tablespoons (7.5 grams) smoked paprika; 1/2 teaspoon (about 1 gram) red pepper flakes; Kosher salt; 3–3 1/2 pounds (1.4–1.6 kg) bone-in pork shoulder, trimmed; 2 whole dried California chiles (10-12 grams); 3/4 cup (113 grams) whole almonds, toasted and chopped; 2 (1-inch) slices baguette (25 grams), lightly toasted and torn into small pieces; 4 cloves garlic (15 grams), chopped; 3/4 cup (177 mL) extra virgin olive oil; 1 tablespoon (11 mL) sherry vinegar, plus more to taste; 1–2 tablespoons (11 mL–22 mL) water, plus boiling water for soaking chiles; Chopped fresh parsley, for serving

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Pork shoulder calls out for long, slow cooking, but when cooked in the oven, you've still got to be around to watch it. Move the shoulder to the Anova Precision Cooker, and you can truly set it and...

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Ingredients

2 tablespoons (7.5 grams) smoked paprika
1/2 teaspoon (about 1 gram) red pepper flakes
Kosher salt
3–3 1/2 pounds (1.4–1.6 kg) bone-in pork shoulder, trimmed
2 whole dried California chiles (10-12 grams)
3/4 cup (113 grams) whole almonds, toasted and chopped
2 (1-inch) slices baguette (25 grams), lightly toasted and torn into small pieces
4 cloves garlic (15 grams), chopped
3/4 cup (177 mL) extra virgin olive oil
1 tablespoon (11 mL) sherry vinegar, plus more to taste
1–2 tablespoons (11 mL–22 mL) water, plus boiling water for soaking chiles
Chopped fresh parsley, for serving