Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your smoker or oven to 135 degrees Celsius (275 degrees Fahrenheit) for indirect heat.

2. 2

   Butterfly the 1.5 kg pork loin by making a cut lengthwise down the center, being careful not to cut all the way through, then open it flat like a book.

3. 3

   In a small bowl, combine 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 teaspoon dried oregano, 0.5 teaspoon cumin, 1 teaspoon salt, and 0.5 teaspoon black pepper, then rub the mixture evenly over the inside of the butterflied pork loin.

4. 4

   Dice 2 ripe plantains and 100 grams Spanish chorizo, then spread them evenly over the seasoned pork loin along with 50 grams shredded Manchego cheese.

5. 5

   Carefully roll the pork loin tightly and secure it with kitchen twine at 2.5 cm intervals, then brush the exterior with 2 tablespoons of olive oil.

6. 6

   Place the rolled pork loin in the preheated smoker or oven and smoke/roast for approximately 1.5 to 2 hours, or until the internal temperature reaches 63 degrees Celsius (145 degrees Fahrenheit).

7. 7

   While the pork is cooking, heat 2 tablespoons of olive oil in a pot over medium heat, then sauté 0.5 diced white onion and 2 minced garlic cloves until softened, about 5 minutes.

8. 8

   Add 1.5 cups Arborio rice to the pot and toast for 2 minutes, then stir in 3 cups chicken broth and 0.25 teaspoon saffron threads, bring to a simmer, cover, and cook for 18-20 minutes until the liquid is absorbed and the rice is tender.