Lechon Asado Recipes

AJO'S LECHON ASADO

Ajo's Lechon Asado image

Provided by Food Network

Time 5h5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 pounds boneless pork shoulder roast
1 tablespoon kosher salt
1 teaspoon ground black pepper
2 tablespoons dried oregano
2 cups homemade or store-bought chicken stock
8 cloves garlic, chopped
Juice of 2 limes
Juice of 2 oranges
1 large Spanish onion, rough chopped

Steps:

Preheat the oven to 350 degrees F.
Sprinkle pork all over with salt, pepper and dried oregano. Place pork roast fat-side up in a baking dish that is at least 2 inches deep. Add chicken stock, garlic, lime juice, orange juice and onion to the baking dish. Cover with aluminum foil and bake until meat begins to fall apart, about 4 hours. Remove foil and continue to cook for 30 minutes. Remove pork roast and allow it to rest. Place braising liquid into a saucepan and reduce on low to medium heat until reduced by about half. Strain the braising liquid and serve as sauce for the pork shoulder.

LECHóN ASADO

Lechón Asado image

From wild pigs fed on small nuts retrieved by ranch hands nimbly climbing royal palms to all day vigils around wooden roasting boxes, getting pork right is a serious Cuban affair. This Lechón Asado falls in between those extremes. The pork shoulder is marinated in mojo then oven-roasted over several hours, usually overnight. The heat is cranked up at the very end until the skin turns a deep golden brown. Traditionally made for Nochebuena, it's a holiday dish that's simple enough to make for any occasion. This recipe comes from Sofía Benítez Otero.

Provided by Ana Sofia Pelaez

Categories Pork Roast Cuba

Yield 10-12 servings

Number Of Ingredients 8

Ingredients

2 cups freshly squeezed sour orange juice or equal parts lime and orange juice
1 whole head of garlic cloves, peeled
2 tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon freshly ground cumin (optional)
2 teaspoon freshly ground black pepper
7-to-8-pound bone-in, skin-on pork shoulder
1 cup Mojo Criollo

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.

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