Cuban Grilled Pork Lechon Asado Recipes

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Lechon asado, Cuban roast pork image

The herb and citrus marinade adds lots of flavor to this flavorful roast pork.

Provided by Caroline's Cooking

Categories     Main Course

Time 3h10m

Number Of Ingredients 10

3 lb boneless pork shoulder roast (1.3kg (see notes))
1/2 cup orange juice (120ml)
1/4 cup lime juice (60ml, approx 1 1/2 - 2 limes)
1/4 cup lemon juice (60ml, approx 1 lemon)
1 1/2 tsp dry oregano
1 tsp ground cumin
1 1/2 tsp salt
8 cloves garlic (crushed)
1/2 onion (or 1 whole if small - sliced)
ground pepper (to taste)


  • Pat dry the pork roast and prepare a plastic container or freezer bag big enough to hold it plus some liquid.
  • Squeeze the juice from the orange, lime and lemon. Crush or finely chop the garlic and thinly slice the onion. Mix the juices with rest of ingredients (dry or fresh oregano, cumin, salt, garlic, onion and pepper) in the container/bag.
  • Add the pork into the marinade and turn or seal the bag and shake a little to cover all over. Leave the pork to marinade overnight in the fridge, ideally turning at least once.
  • When ready to cook, bring the pork out of the fridge ahead of time - around 30-60min - to allow it to come to room temperature. Preheat the oven to 325F/ 160C.
  • Place the pork in a roasting dish with the skin side up, sitting in a little of the citrus marinade juice. Save the rest of the marinade, including all of the onions. Baste the pork with the juice in the dish after 1-2hr and continue cooking. Roast for 3 hours, or a little more if needed, covering with foil if the top gets too brown. You should get an internal temp of at least 170F to be able to slice, or 190-200F to be able to shred when it's ready.
  • While the pork is cooking, bring the remaining marinade to a gentle simmer and cook for around 5 minutes to soften the onions. Serve this as a sauce over the pork when serving.

Nutrition Facts : Calories 314 kcal, Carbohydrate 6 g, Protein 52 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 136 mg, Sodium 706 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving


Cuban Grilled Pork (Lechon Asado) image

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

Categories     Pork     Graduation     Father's Day     Backyard BBQ     Dinner     Summer     Grill     Grill/Barbecue     Party     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 10 to 12

Number Of Ingredients 11

Citrus garlic marinade
4 cups (1 quart) seville orange juice or 2 2/3 cups lime juice and 1 1/3 cup orange juice
1 tablespoon ground cumin
2 tablespoons dried oregano
2 heads garlic, roughly chopped
3 tablespoons salt
1 tablespoon black pepper
2 onions, cut into rings
6 to 8 pounds boneless pork shoulder butt (blade roast)


  • 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).


Rico's Lechon Pork Cuban Style image

Provided by Food Network

Categories     main-dish

Time 7h10m

Yield 6 to 8 servings

Number Of Ingredients 30

6 pounds pork shoulder or pork butt
8 cloves garlic
6 teaspoons granulated salt
6 teaspoons ground black pepper
6 ounces fresh lemon juice
6 ounces fresh lime juice
8 teaspoons ground achiote
8 teaspoons ground coriander (culantro)
8 teaspoons oregano
6 ounces pure olive oil
6 ounces chopped onions
4 ounces basil
4 ounces green olives
4 ounces pure olive oil
2 ounces green onions
2 ounces green peppers
1 lemon, sliced (peel and all)
1 red bell pepper
1 yellow bell pepper
8 ounces ground achiote
4 ounces fresh lemon juice
4 ounces fresh lime juice
4 ounces pure olive oil
2 ounces fine diced garlic
2 tablespoons ground coriander
2 tablespoons ground cumin
4 teaspoons salt
4 teaspoons granulated black pepper
2 sour oranges, sliced into rounds
Serving suggestion: rice and beans


  • For the pork marinade: Rinse the pork with warm water and place on a half-sheet pan preferably 1 to 2 inches deep. Carefully stab 8 to 10 slits with the tip of a chef's knife in different areas of the meat. (Note: If you are using a pork shoulder instead, cut under the thick cap of fat using a fillet knife, cutting while pulling the fat out of the way to one side, revealing the meat; do not remove the layer of fat, just detach it to make way for stabbing slits with your knife.) Using your hands, fill all the slits with garlic cloves, pressing them down into each slit. Add salt and pepper and spread evenly. Pour lemon and lime juices over the pork. Add the achiote, coriander and oregano. Using your hands, massage and spread evenly. Pour the olive oil and spread evenly. Let the pork rest at room temperature for 2 hours.
  • For the blending ingredients: Add the onions, basil, olives, olive oil, green onions, green peppers, lemon, red pepper, yellow pepper and 2 quarts water to a blender. Blend until thick. Set aside.
  • For the mojo marinade: Stir together the achiote, lemon and lime juices, olive oil, garlic, coriander, cumin, salt, pepper and orange slices in a bowl.
  • Preheat the oven to 350 degrees F.
  • Transfer the pork to a deeper roasting pan, preferably 4 inches deep. Add the blending mixture by pouring it evenly over the pork. Now pour the mojo marinate evenly over the pork. Add water, making sure to pour on the sides of the pan and not on top of the pork, and fill at least two-thirds of the way. Cover the pork with foil, sealing tight, and place in the oven. Roast 3 1/2 hours, then remove the foil and turn the oven up to 425 degrees F. Continue to roast for an additional hour.
  • Serve hot with your favorite rice and beans.


Lechon Asado (Cuban Roast Pork) image

Lechon Asado (Cuban Roast Pork)

Provided by Noelle

Categories     Main Dish

Time P1DT8h4m

Yield 10

Number Of Ingredients 14

Garlic Cloves
Black Pepper
Olive Oil
Naranja Agria
Pork Leg or Shoulder
Mojo Criollo
Olive Oil
Garlic Cloves


  • 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) image

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

Time 7h15m

Yield 20-24 serving(s)

Number Of Ingredients 8

6 lbs pork shoulder (butt)
20 garlic cloves
2 teaspoons salt
1 teaspoon black peppercorns
1 1/2 cups sour orange juice (If NO sour orange juice use 2 parts orange to 1 part lemon and 1 part lime)
1 cup onion, minced
1 teaspoon oregano
1 1/2 cups olive oil


  • 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.
  • OVEN.
  • 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.
  • GRILL.
  • 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.
  • 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


Cuban Lechon Asado (Roasted Fresh Ham) image

This is a great recipe found in Steve Raichlen's cookbook 'Miami Spice'. The pork roast is wonderful. Easy to make. VERY flavourful. Leftovers are great in wraps!

Provided by evelynathens

Categories     Ham

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 (8 lb) fresh ham (pork leg or butt)
1 head garlic, broken into cloves, peeled and minced
1 tablespoon salt
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon fresh ground black pepper
1/4 teaspoon bay leaf powder
1 tablespoon olive oil
1 cup fresh sour orange juice (seville) or 1 cup lime juice
1/4 cup dry sherry
2 large onions, thinly sliced


  • The day before you plan to serve this dish, trim the excess fat off the pork leg; make shallow slits all over the pork, using the tip of a knife; mash the garlic, salt, oregano, cumin, pepper, bay leaf and olive oil to a paste in a mortar; rub this mixture all over the roast, forcing it into the slits; combine the sour orange juice, sherry, and onions in a small bowl; place the roast in a large, heavy plastic bag; add the sour OJ mixture, making sure that the whole roast gets covered with the mixture; refrigerate and marinate the roast in the bag overnight, turning occasionally during the time.
  • Preheat the oven to 350 degrees F.
  • Drain the roast, and pat dry, reserving the marinade; place it in a lightly oiled, nonreactive, heavy roasting pan; cook the roast for 1 hour, turning once or twice to brown it on all sides.
  • Reduce the heat to 325 degrees; pour the marinade and onions over the pork; tent the pan with heavy-duty aluminum foil; (tear off a piece that is 1 1/2 times the width of your pan; fold it in half and crease the top; open it up, and place over the pan like a tent, tightly crimping edges to seal) continue roasting the pork, basting from time to time with the pan juices, until almost cooked, about 1 hour; add a little water or sherry if the pan dries out.
  • Uncover the roast and continue cooking until the internal temp reads*at least* 150 degrees F on a meat thermometer, about 30 minutes more; (most Cubans like the meat well done, so after sitting, it should be up to 180 degrees--it's safer, also).
  • Let the roast stand for 10 minutes before carving.
  • Note: this is traditionally served with black bean soup and white rice, and fried, sweet plantains; for dessert, serve a rich flan and you're set!

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  • In a mortar and pestle, mash the garlic cloves, salt, peppercorns, onion, oregano, cumin, and olive oil until you get a paste. Set aside.
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4.8/5 (5)
Phone (800) 872-3437
Category Pork
  • Prepare the pork the night before you plan to cook. This recipe requires overnight marinating time. With a thin sharp knife, make slits all over the surface of the pork through the skin, about 1/4-inch deep.
  • With the flat of a heavy knife on a cutting board, mash the garlic, salt, oregano, cumin, and pepper. Alternatively, use a small food processor or a mortar and pestle.
  • Season the pork. Rub the paste all over the outside of the meat, using the handle of a teaspoon or your fingers to get the paste into the slits.
  • In a large sturdy resealable plastic bag, add the pork, orange juice, lime juice, sherry, if using, and the onions. Seal the bag. Refrigerate for at least 8 hours, or up to 24 hours.
  • When ready to cook, set the Traeger temperature to 300°F and preheat with the lid closed for 15 minutes. 300 ˚F / 149 ˚C.
  • In a large roasting pan or Dutch oven, pour in the pork marinade. Spread the onions evenly on the bottom and place the pork on top. Add 1/2 cup of water to the bottom of the pan.
  • Insert the probe into the thickest part of the roast, avoiding the bone and any large pockets of fat if possible. Cover the pan tightly with a lid or heavy-duty foil.
  • Remove the pan from the grill, and let the meat rest for 20 minutes before slicing or pulling. Spoon the onions and juices over the pork before serving.
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