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Bondiola al Horno

Name: Bondiola al Horno
Prep time: 15 min
Cook time: 120 min
Yield: 8
Ingredients: 3 lb boneless pork shoulder, tied; 6 cloves garlic, minced; 2 tbsp olive oil; 1 tbsp dried oregano; 1 tsp paprika; 1 tbsp salt; 1/2 tsp black pepper; 1 cup orange juice; 1/2 cup beer or chicken stock

A garlicky, herb-crusted pork roast, slow-roasted until it’s fall-apart tender — the Sunday roast of the Argentine grill kitchen.

⏱ 15 minPrep time

🔥 2 hrsCook time

🍽 8Servings

🏷 Argentinian KitchenCategory

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Bondiola — pork collar or shoulder — is a beloved cut in Argentina, often grilled whole over coals or roasted in the oven. Marinated with garlic, herbs, and citrus, then cooked low and slow, it yields spectacularly juicy, pull-apart meat.

Low and slow, garlic and herbs

The outside turns dark and crusty with a sweet-savory glaze while the inside stays moist and shreds at the touch of a fork. Sliced thick or pulled into sandwiches, it is pork at its very best.

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Step by stepInstructions

Mash the garlic with the salt into a paste, then stir in the olive oil, oregano, paprika, and pepper.
Rub the paste all over the pork, cover, and marinate in the fridge for at least 2 hours, or overnight.
Preheat the oven to 325°F and place the pork in a roasting pan.
Pour the orange juice and beer or stock into the pan around the meat (not over the crust).
Roast for 2 hours, basting the meat with the pan juices every 30 minutes, until the internal temperature reaches 195°F and the meat shreds easily.
Rest the roast for 20 minutes, then slice thickly or pull into shreds, spooning the pan juices over the top.
Serve with crusty bread, chimichurri, or a simple potato salad.

💡 Chef tips & storage

The long roast to 195°F is what makes bondiola pull-apart — don't stop at 165°F unless you want slicing pork. Leftovers keep 4 days refrigerated and make the best sandwiches, especially with chimichurri.

Recipe details

Prep15 min

Cook2 hrs

Servings8

CategoryArgentinian Kitchen

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Bondiola al Horno

Low and slow, garlic and herbs

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

Hi, I'm Emily 🧡

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Bondiola al Horno

Low and slow, garlic and herbs

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

Hi, I'm Emily 🧡

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