CUBAN GRILLED PORK (LECHON ASADO)
What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and oregano.
Provided by Lourdes Castro
Yield Serves 10 to 12
Number Of Ingredients 11
- Prepare the marinade
- Mix all marinade ingredients in a bowl and let sit for 10 minutes.
- Marinate the pork
- If using a flavor injector (see cooking notes), strain half the marinade into a bowl, adding the strained-out garlic to the other half of the marinade. Use the injector to take in some strained marinade, pierce the pork with the tip of the needle, and inject it into the flesh. Do this all over the meat until the strained marinade has been used up.
- If you are not using a flavor injector, use a long, thin knife to create deep gashes all over the flesh and pour the marinade over the pork.
- Place the marinated pork in a deep bowl or container. Generously season the outside of the pork with salt and pour the remaining marinade all over it, spreading the onion rings all over the top.
- Cover well with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Boil the marinade for basting
- Remove the pork from the marinade and place it on a platter. Transfer the marinade to a saucepan, add the onions, and bring to a boil for 2 minutes. Remove from the heat and allow to cool. Place the boiled marinade and onions in a blender and puree until smooth. The marinade is now ready to use as a basting liquid.
- Grill the pork
- Before heating your grill, remove the pork from the refrigerator and bring to room temperature.
- Heat your grill to 550°F and close the lid. Wait at least 15 minutes before lowering the temperature to 300°F. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
- If your cut has the skin still attached, begin the cooking process with the skin side up (away from the direct heat).
- Grill your meat about 2 1/2 hours total. Turn the meat over once when you are one quarter through with the cooking time, again when you are halfway through, and once more when three-quarters of the cooking time has elapsed. The pork is ready when it reaches an internal temperature of 150°F on the grill (it will continue to cook when it's off the heat, raising the internal temperature to the desired 160°F).
LECHON ASADO (CUBAN ROAST PORK)
- Using a mortar and pestle smash garlic with a pinch of salt. Transfer to a bowl.
- Juice Seville oranges to make 1 1/2 cups of juice or use 1 1/2 cups of naranja agria. Juice the two limes as well. Add to the bowl with the smashed garlic.
- Stir in the rest of the ingredients to combine and set aside. *Remember depending on how big your pork leg or shoulder is you may have to double or even quadruple mojo criollo recipe.
- Make as many deep slits into the meat of the leg. However, DO NOT pierce the skin. To achieve crispy skin for chicharrones it needs to be in one piece.
- Put the leg or shoulder into a turkey brining bag with a good closure, preferably ziplock. Pour mojo criollo all over pork. Using your hands push some of the smashed garlic from the mojo criollo into all the deep slits.
- Seal the bag and put into large roasting pan. Marinate for 24-48 hours in the refrigerator. Turn periodically so every part of the meat gets submerged.
- Remove the pork from the refrigerator 30-60 minutes before you are ready to cook it. You don't want to shock the meat going from a really cold refrigerator into a hot oven. Preheat oven to 425 degrees. Using a cooking syringe add more mojo criollo deep into the meat.
- Place the pork into the roasting pan skin side up. Any extra mojo can be left in the bottom of the pan. I don't use a rack and I let the meat cook in the extra mojo. Put in the 425 degree oven and cook for 30 minutes. Decrease the temperature to 325 degrees, cover lightly and continue cooking until internal temperature reaches 160 degrees.
- A good guide is for every pound cook for 30 minutes until done. About every hour I like to take the leg out and continue to push mojo into the meat using a cooking syringe. Keep the skin covered each time it goes back into the oven.
- The last 30 minutes of cooking remove foil and let the skin finish cooking for crispy results. While skin is crisping make garlic mojo. When done remove from oven and transfer to a serving platter or cutting board and let rest.
- Using a mortar and pestle smash garlic with a pinch of salt.
- Heat a small saute pan on medium heat and add olive oil. When olive oil is warm add garlic and stir. Cook for 2-3 minutes and then add lime juice. Season with salt, taste until personal flavor is desired.
- Cut and serve with garlic mojo. If garlic mojo is too strong for some people serve meat with pan drippings of mojo.
ROAST PORK CUBAN STYLE (LECHON ASADO)
Barbara and Kevin brought this for dinner to Family Promise with black beans, rice and plantains (baked) YUM!!! I had to have the recipe. It come from Three Guys From Miami, who have published cookbooks and are well known. There were other roast pork recipes here, but NOT this one. It is SOOOOOO good. You can cook this in the oven, on the grill, on the stove or in the crockpot.
Provided by Ambervim
Categories Very Low Carbs
Yield 20-24 serving(s)
Number Of Ingredients 8
- Mash the garlic, salt, and peppercorns together with a mortar and pestle.
- Add dried oregano, onion, and the sour orange to make a mash - mix thoroughly.
- Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We're looking for something in the neighborhood of 220 degrees F. Remove the saucepan from the heat source. Carefully add the mash to the hot oil and whisk gently. Let cool.
- Pierce the pork as many times as you can with a sharp knife or fork.
- Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or preferably overnight.
- To roast in the oven, preheat oven to 450 degrees F. Place the pork, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast occasionally as it cooks. When to temp, immediately cover with foil and let rest for at least 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat.
- Use a covered grill, such as the Webber kettle or a covered gas grill. Bank the coals to each side, leaving an empty space beneath your ham. If using a gas grill, use front and rear burners only. The idea is to cook with indirect heat. You want a low heat.
- Spoon extra marinade over the roast occasionally as it cooks. If not using a gas grill, add charcoal to the sides as needed to maintain roasting temperature. When to temp, immediately cover with foil and let rest for at least 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat.
- STOVETOP OR CROCKPOT.
- Place ham in a large Dutch oven, or a covered stock pan. Add about one cup of marinade to the pan. Bring to a boil. Adjust the heat to low, cover and cook until completely done. Add additional marinade as needed to keep at least one inch of liquid in bottom of pan so the roast will not burn.
- All methods internal temp 195F to pull with fork OR 170F to slice. The time of 7 yours is an estimate. Could be less, could be more.
- Servings based on the size of your ham. Allow about 1/4 to 1/2 pound per person, depending on side dishes.
Nutrition Facts : Calories 480.8, Fat 40.8, SaturatedFat 10.7, Cholesterol 96.6, Sodium 322.4, Carbohydrate 3.8, Fiber 0.3, Sugar 1.9, Protein 23.8
People also searched
More about "cuban grilled pork lechon asado recipes"
CUBAN LECHON ASADO (CUBAN PORK ROAST) | TRAEGER GRILLS
4.8/5 (4)Category Pork
LECHON ASADO - CUBAN ROAST PORK - CAROLINE'S COOKING
CUBAN GRILLED PORK (LECHON ASADO) - MEALPLANNERPRO.COM
MOJO CUBAN ROAST PORK (LECHON ASADO) - CARLSBAD CRAVINGS
CUBAN ROAST PORK (LECHóN ASADO - SIMPLE, EASY-TO-MAKE …
ROAST PORK CUBAN STYLE (LECHON ASADO) - PLAIN.RECIPES
CUBAN LECH243N ASADO RECIPE PIG ROAST IN TH RECIPES
CUBAN MOJO MARINATED PORK LECHON ASADO THE FOOD
CUBAN ROAST PORK (LECHON ASADO) - CLOSET COOKING
CUBAN GRILLED PORK ( | LECHON ASADO RECIPE, GRILLED PORK, PORK RECIPES
LECHON ASADO - CUBAN ROAST PORK - RECIPE – SOUL DE CUBA CAFE
CUBAN GRILLED PORK ( | LECHON ASADO RECIPE, GRILLED PORK, FOOD
RECIPE FOR CUBAN PORK SANDWICH - PORTAL.SDM.QUEENSU.CA
CUBAN GRILLED PORK (LECHON ASADO) | RECIPE | GRILLING …
CUBAN GRILLED PORK (LECHON ASADO) RECIPE | EPICURIOUS.COM
CUBAN MOJO MARINATED PORK LECHON ASADO BONELESS PORK
CUBAN GRILLED PORK LECHON ASADO : TOP PICKED FROM OUR EXPERTS
CUBAN MOJO MARINATED PORK FROM THE FOOD CHARLATAN PORK
CUBAN GRILLED PORK (LECHON ASADO) - PANTRYFED.COM
You'll also love