Argentine pork shoulder braised in dark beer until it shreds with a fork. Served on toasted bread with chimichurri, criolla salsa, and pickled onions — the choripán's bigger, slower cousin.
Serves 6 to 8Prep 20 minCook 4 hr
What to ask for
This recipe calls for Bondiola. Can't get it where you are?
Ingredients & method
Ingredients
1 bondiola (pork shoulder, bone-in), about 2.5 kg
Salt and freshly cracked black pepper
2 tablespoons smoked paprika
2 tablespoons olive oil
2 onions, thickly sliced
6 garlic cloves
500 ml dark beer (porter or stout)
200 ml beef stock
2 bay leaves
Crusty rolls (pan flauta), to serve
Chimichurri and salsa criolla, to serve
Method
1Preheat the oven to 150 °C (300 °F). Pat the bondiola dry, score the fat cap shallowly, and rub all over with salt, pepper, and paprika.
2Heat the oil in a Dutch oven over high heat. Brown the bondiola on all sides, about 12 minutes total.
3Lift the meat out. Add the onions and garlic to the pot; soften 5 minutes.
4Pour in the beer and stock. Add the bay leaves. Return the bondiola fat-side up.
5Cover and braise in the oven for 3.5 to 4 hours, turning at the halfway mark. The meat should pull apart with two forks.
6Lift onto a board, shred coarsely. Reduce the braising liquid on the stovetop until syrupy and toss the shredded pork through it.
7Pile onto toasted rolls. Top with chimichurri, salsa criolla, and a few pickled onions.
Cook this well
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Chef's tip Bondiola has more connective tissue than American pulled-pork cuts — it needs the full 4 hours. Pull early and you'll fight the meat with the forks.
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