Lechon Asado Puerto Rican Recipes

PUERTO RICAN PORK SHOULDER (LECHON ASADO)

Steps:

• Step 1: Carefully remove the skin from the pork shoulder ham and set it aside. Using the tip of a paring knife, make a series of cuts in the pork, each about 1/2 inch deep, 1/2 inch wide, and spaced 2 inches apart. Place a sliver of garlic and a sprig of fresh oregano in each slit. ShareTweetPin9 Shares Step 2: Make the rub: Combine the salt, dried oregano, granulated garlic, pepper, and sage in a bowl and stir with your fingers to mix. Sprinkle the rub all over the pork shoulder. (You may not need all of the rub; it keeps well in an airtight jar and is good to have on hand for an impromptu grill session.) Drizzle the olive oil over the seasoned pork and rub it into the meat. ShareTweetPin9 Shares Step 3: Put the pork skin back on the roast and tie it in place with butcher's string or pin it in place with bamboo skewers. ShareTweetPin9 Shares Step 4: Make the annatto oil, if using, by heating the vegetable oil in a small saucepan over medium heat. Add the annatto seeds and cook until fragrant and brown and the oil turns bright orange, 2 to 4 minutes. Immediately strain the oil into a heatproof bowl. Discard the annatto seeds. ShareTweetPin9 Shares Step 5: To grill, ideally you'll grill the pork shoulder over the charcoal. If you want a smoke flavor, charcoal will give you the most pronounced result. Grill the pork shoulder until dark golden brown on the outside and completely cooking through. If you spit roast the pork shoulder with the rotisserie covered, it will take 2 to 2 1/2 hours; grilling with the rotisserie uncovered will take a little longer. if you are grilling using the indirect method it will take about 4 hours. Use an instant-read thermometer to test for doneness, inserting it into the thickest part of the meat but not touching any bones or the spit. When the pork is done the internal temperature will be 190 degrees to 195 degrees F. Start basting the pork with the annatto oil, if using, or with plain vegetable oil after the pork has grilled for 30 minutes, if spit roasting, or after 1 hour of indirect grilling. Continue basting every 30 minutes. If you are using a charcoal grill, add 1 1/2 cups of wood chips or chunks after the first and second hours. Add fresh coals to each side of the grill every hour. Rotisserie method: Set up your grill for spit-roasting and build a medium fire. Thread the roast on the spit and place it on the rotisserie. Spit-roast the pork shoulder until dark golden brown on the outside, and completely cooked through, 3 to 3-1/2 hours with the grill uncovered, 1 hour less if you cover the grill. After 30 minutes, start basting the pork with the annatto oil and baste once every 30 minutes. If a smoke flavor is desired, toss the wood chips on the coals of your gas grill, or place in the smoker box of your rotisserie. Use an instant-read meat thermometer to check for doneness. The internal temperature should be 190 degrees. ShareTweetPin9 Shares Step 6: Transfer the pork shoulder to a cutting board. Remove the skin and cut it into 1-inch squares. it will crisp into cracklings as it cooks. Thinly slice the pork and serve it with the cracklings and the Sparkling Barbecue Sauce if desired. ShareTweetPin9 Shares

LECHON ASADO (CUBAN ROAST PORK)

Steps:

• 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.

LECHóN ASADO

Steps:

• Combine the juices, garlic, dried oregano, cumin (optional), and black pepper for the marinade in a blender and process until smooth. Set aside until ready to use.
• Place the pork in a large roasting pan. With the tip of a sharp knife, make numerous incisions into the meat (do not score the skin). Toss the marinade over the pork, cover with plastic wrap, and place in the refrigerator to marinate overnight, turning the meat several times if possible.
• Preheat the oven to 250°F.
• Bring the pork to room temperature. Remove the meat from the marinade, pat it dry, and reserve the marinade. Place the pork skin-side up inside the roasting pan and add the marinade back into the roasting pan. Cover the pork with aluminum foil and insert into the oven.
• Cook for 8 to 9 hours until the meat reaches an internal temperature of 170°F to 190°F near the bone, shreds easily, and the liquid runs clear when the meat is pierced.
• To get crisp skin, remove the pork from the oven and turn the oven up to 450°F. Once the oven is preheated, remove the foil from the pork and put it back in the oven. Check the pork every few minutes so the skin does not burn. Remove the pork when it has crisped nicely, 15 to 30 minutes total.
• Remove the pork from the oven and let it rest 15 to 20 minutes before carving. Discard the braising liquid. Serve in chunks and drizzle with Mojo Criollo sauce.

DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE

Steps:

• Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
• Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
• Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
• Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.