Grilled Porco Preto Recipe

Bom dia, dear barbecue lovers! Today, we bring you a delightful recipe that embodies the essence of Portuguese cuisine, grilled porco preto. If you are a fan of succulent meat, rich flavours, and the joy of cooking on a grill, then you’re in for a treat! Join us on this culinary adventure as we explore the magic of porco preto and unveil the secrets behind this mouthwatering dish made in Portugal!

Portugal is an incredible area to visit, to get to know its cities, beaches and monuments and, of course, to enjoy authentic Portuguese food 😉

The rich tradition of porco preto in Portuguese cuisine

Porco preto, or Black Iberian Pig, is a domestic pig breed from selected regions of Portugal and Spain. It holds a special place in Portuguese culinary tradition. Known for its unique and exquisite flavour, this breed is native to the Iberian Peninsula and has been raised here for centuries. The porco preto diet mainly consists of acorns and natural pastures, resulting in tender, marbled meat and intense, nutty flavours. No wonder porco preto has become a beloved ingredient in numerous Portuguese dishes, capturing the essence of the country’s culinary heritage.

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The meat of the black pig possesses a distinct and robust flavour that sets it apart from classic pork. Moreover, for a truly authentic experience of porco preto cuisine, one should venture to the southern regions of Portugal and explore the local restaurants renowned for their traditional porco preto dishes.

Porco preto provides a great source of protein

Within a balanced diet, pork meat provides many proteins, healthy fats, vitamins, and nutrients. That is, it is a very healthy meat.

First, pork is a valuable protein and essential amino acid source that humans must obtain from external sources since our bodies cannot synthesize them independently. In addition, pork fat is an invaluable energy source in moderate amounts.

Learn the exquisite grilled porco preto recipe

What you need (Serves 4):

  • 1.5 kg Porco Preto (Black Iberian Pork) meat (ribs or shoulder)
  • 4 cloves of garlic, minced
  • 2 tablespoons of paprika
  • 1 tablespoon of dried oregano
  • 2 tablespoons of olive oil
  • Salt and pepper to taste


Combine the minced garlic, paprika, dried oregano, olive oil, salt, and pepper in a bowl. Mix well until it forms a paste.

Rub the marinade evenly over the porco preto meat, ensuring it is well-coated. Allow it to marinate for at least 2 hours or overnight for maximum flavour infusion.

Grilling and serving the Porco Preto

Preheat your grill to medium-high heat, around 200-220°C.

Place the marinated porco preto meat on the grill, bone-side down, and close the lid.

Grill the meat for approximately 15-20 minutes per side or until it reaches an internal temperature of 65-70°C.

Adjust the cooking time based on your desired level of doneness.

Once the porco preto is cooked to perfection, remove it from the grill and let it rest for a few minutes.

Slice the meat across the grain to enhance tenderness, and serve it with your favourite accompaniments. Traditional Portuguese sides like roasted potatoes, sautéed greens, or a fresh salad make excellent choices.

a person cutting pork
The meat of the black pig possesses a distinct and robust flavour that sets it apart from classic pork.

Grilled Porco Preto is a true gem of Portuguese cuisine, celebrating the unique flavours and heritage of the Iberian Peninsula. Combining the marbled meat and the smoky char from the grill creates a remarkable taste experience that will impress your family and friends. As you embark on this culinary journey, remember that the quality of your barbecue equipment is essential to achieving the best results. Visit our showroom in Algarve to explore a wide range of high-quality grills and barbecues designed to elevate your cooking experience.

Get ready to savour the exquisite flavours of Porco Preto and unlock the magic of Portuguese cuisine in your backyard. Happy grilling!

Visit our showroom in Almancil, Algarve or contact us with any BBQ-related questions!

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