Mains · Molise

Pampanella Molisana Recipe: Spicy Roast Pork

Name: Pampanella Molisana Recipe: Spicy Roast Pork
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 lb boneless pork shoulder (Trim only thick, hard pieces of surface fat.); 2 tbsp sweet paprika; 1 tsp hot paprika (Use less for a milder roast.); 4 cloves garlic, finely grated; 3 tbsp white wine vinegar; 2 tsp fine sea salt; ½ tsp black pepper (Freshly ground.)

This pampanella molisana recipe roasts pork shoulder with garlic, paprika, and vinegar until tender, bringing Molise's spicy pork to the family table.

By Lucia Moretti (pen name) · Published Nov 4, 2026 · Editorial policy

Total: 3 h 45 min
Difficulty: Easy
Serves: 4

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Sliced paprika-red pork with glossy pan juices sits on a ceramic platter beside a sauce bowl and carving fork

Around San Martino in Pensilis, pampanella is known for pork rubbed with paprika, garlic, and vinegar. This home-oven version uses a covered roast and a brief uncovered finish to make the meat tender without a wood-fired oven; hot paprika brings the piccante (spicy) bite, and Cavatelli Molisani with Pork Ragù or Pallotte Cacio e Ova Recipe fit the same Molise table.

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The recipe

Pampanella Molisana

Servings

Units

Ingredients

for 4 servings

3 lb boneless pork shoulder
2 tbsp sweet paprika
1 tsp hot paprika
4 cloves garlic, finely grated
3 tbsp white wine vinegar
2 tsp fine sea salt
½ tsp black pepper

Equipment

small bowl
roasting pan
aluminum foil
instant-read thermometer
cutting board

Method

Preheat the oven to 300°F (150°C). Stir the sweet paprika, hot paprika, grated garlic, vinegar, salt, and black pepper together in a small bowl to make a thick paste.
Pat the pork shoulder dry, then rub the paste over every side. Set it fat-side up in a roasting pan and cover the pan tightly with foil.
Roast covered for 3 hours. Check the thickest part with an instant-read thermometer; for tender shoulder, aim for 195–205°F (91–96°C), when a fork should slide in easily. If it has not reached that range or still feels firm, cover it again and continue roasting, checking every 20 minutes.
Uncover the pan and roast for 15 minutes, until the exposed surface looks slightly browned and the paprika coating has dried onto the pork.
Transfer the pork to a cutting board and rest for 15 minutes before slicing or pulling it into chunks. Spoon a little of the pan juice over the meat to serve.

Make ahead and storage

Cooked pampanella can be refrigerated in a covered container within 2 hours. Keep it for 3 to 4 days, then reheat leftovers to 165°F (74°C). Add a spoonful of pan juice or water before reheating to help keep the pork moist.

Where it goes wrong

If you see	It’s because	Do this
The pork is still tough after the covered roast.	Why The shoulder has not cooked long enough for its connective tissue to soften.	Fix Cover it again and continue roasting, checking every 20 minutes until it reaches 195–205°F (91–96°C) and a fork slides in easily.
The paprika coating gets bitter or scorched.	Why The roast was uncovered for too long, or the oven ran hot.	Fix Keep the pan tightly covered for the long roast and limit the uncovered finish to 15 minutes.