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Pork Parmigiana

Whenever we go to Brazilian restaurants, my wife always asks for and repeats pork parmesan, so today I bring you my version of this delicious recipe.

Hello everyone, today we are preparing a spectacular pork shoulder covered in Parmesan cheese.


1 whole pork shoulder (boneless)

lots of grated Parmesan cheese

Marinade for the pork

1/2 liter of orange juice

juice of 3 lemons

1 tablespoon ginger puree

1 tablespoon garlic puree

1 tablespoon of oregano

1 tablespoon of cumin

1/4 cup of salt


1 sprig of rosemary

2 sprigs thyme

3 bay leaves

3 tablespoons apple cider

400ml of water

German salad

7 cooked potatoes

1 large white onion

40 - 45 grams of black olives

1 handful of parsley

3 medium pickles

1 and 1/2 teaspoons mustard

5 tablespoons of mayonnaise

10 cold sausages


Start by trimming your pork shoulder, removing the skin and excess fat.

Then in a bowl mix the orange juice, lemon, vinegar, water, garlic, ginger, sugar, salt and all the spices. Dip the pork in this liquid, cover with cling film and put in the fridge to rest overnight.

The next day remove the pork from the liquid and add a little coarse salt and pepper.

If you have a wireless thermometer this is the time to use it, put it in the thickest part of the meat and take it to the grill or oven at 120ºC for approximately 2 hours or until it reaches 72ºC internally. To make this pork on the grill we used the indirect fire technique, that means that we put the meat on the opposite side of where the fire is.

Meanwhile prepare an exquisite German salad, peel and cut the potatoes into small wedges, cut the white onion, pickles and olives into very small squares. Mix everything. Taking advantage of the fact that we had the grill on, we passed the sausages a bit over the fire to give the salad a bit of barbecue flavor but this is not necessary. Cut the sausages into thin slices, add them to the salad and then add the mayonnaise, mustard and a splash of the liquid that the pickles come in. Mix everything very well, add salt and pepper and reserve in the fridge.

Once the pork reaches the desired temperature, remove it from the heat and cover it on all sides with grated Parmesan cheese. Finally, take it back to the grill over direct heat for a few seconds or gratin the cheese with a torch

The most desired moment has come, slice your pork, add as much Parmesan cheese as you want and accompany with the delicious German salad.

As we always say:

If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.

If you don't have one of the ingredients on the list or you don't like something, feel free to use another ingredient. This recipe is only a guide, and you can adapt it to your tastes. So don't stop making it, you will be surprised how fast and delicious it is!

Remember: "Practice makes perfect"

You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:


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