bouquet

lechon asado

 

lechon asado

 

i’ve been making this special cuban dish for many years now, its one of my hubbies favorites. it makes so many servings for such little effort, so that makes it one of mine also! the first time we enjoyed this was at a tiny little hole in the wall place in miami somewhere, it was so wonderful…..i just had to attempt making it at home. i researched tons of websites to get different peoples ideas and methods of making it, before giving it a trial run. but i have to admit — it was pretty fabulous even on the first try {how often does that happen, huh?} i’ve made very few changes to the actual recipe over the years, but the one important thing i have learned is to buy the fattiest piece of pork shoulder you can find… {and don’t worry most of the fat is separated off at the end so you don’t consume it} but it adds such a wonderful flavor in the pork.

so…without any further delay….here is lechon asado in all its glory…enjoy :)

 

Lechon Asado

(Cuban Roast Pork)

serves 10-12 hungry people

 

6-7 lb. Pork shoulder (Boston Butt – bone in, with fat)

2 Tbl. salt

2 heads of garlic, crushed

½ tsp. pepper

1 Tbl. oregano, dried

3 Tbl. olive oil

1 Tbl. apple cider vinegar

2 limes, zest and juice

 

Garnish:

Lime wedges

½ cup cilantro, fresh, chopped

Caramelized onions

 

  • Wash pork shoulder, dry thoroughly.
  • With a sharp tipped paring knife, make incisions in different places all over the pork.
  •  Make a paste with crushed garlic and salt.
  •  Add the rest of the ingredients to make marinade.
  • Place marinade and pork into a large Ziploc bag.
  • Turn to coat pork evenly with marinade.
  • Place in a large bowl (just in case it leaks) and refrigerate, turning occasionally.
  • Marinate at least 24 hours.
  • Remove pork from refrigerator 2 hours prior to roasting.
  • Preheat oven to 350*
  • Place pork and marinade into a greased roasting pan and cover with a tight fitting lid.
  • Cook pork (starting fat side up) for 4 ½ to 5 ½ hours in total, turning and basting every hour. Adding water, if needed.
  • Remove lid and slightly pull apart pork into serving sized chunks, removing bones and excess fat. (at this point – I chill overnight then proceed, first removing fat solids from surface) if not able to chill…then
  • Pour sauce into fat separator cup, and strain off fat.
  • Leaving pan uncovered, return everything to 400* oven.
  • Roast an additional 30-40 minutes, or until meat is brown and toasted.
  • Serve over steamed white rice, along with wedges of lime, chopped cilantro and caramelized onions.   (FYI: this recipe freezes very well too!)
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Posted in gluten-free cooking

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