PORK PICAÑA - spit roast pork rump cap with Mojo sauce

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more affordable and have a longer shelf life.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is healthier with a higher smoke point.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Trim excess fat from the picanha, leaving a thin layer for flavor.

Score the fat cap in a crosshatch pattern without cutting into the meat.

Rub the picanha generously with salt and black pepper, ensuring even coverage.

Let the meat rest at room temperature for about 30 minutes to enhance flavor.

Preheat the grill to high heat, around 450°F (232°C).

Place the picanha fat side down on the grill and sear for 5-7 minutes until browned.

Flip the picanha and reduce the heat to medium, cooking for another 15-20 minutes.

Use a meat thermometer to check for doneness; aim for 145°F (63°C) for medium-rare.

Remove the picanha from the grill and let it rest for 10 minutes, tented with foil.

Slice against the grain into thick pieces for serving.

Drizzle with olive oil and squeeze fresh lemon juice over the top.

Serve with grilled vegetables and a sprinkle of fresh herbs.

Cooking Techniques

Spice Level: