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|Lisa - LA||
Here is the link to the Three Guys recipe for Lechon Asado (Roasted Pork)
Joined: Dec 9, 2005
Posted to Thread #30494 at 3:46 am on Sep 16, 2018
Lechón Asado -- Roast Pork Cuban-Style
By Three Guys From Miami
Prep time: 15 minutes
Cook time: 4 to 8 hours
Total time: 5 hours 15 minutes
Yield: 8 servings
Cook this roast slowly to make it tender and flavorful.
6-pound fresh ham or pork shoulder roast
20 cloves garlic
2 teaspoons salt
1 teaspoon black peppercorns
1 and 1/2 cups sour orange juice (If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
1 cup onion, minced
1 teaspoon oregano
1 and 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.
To roast in the oven, preheat oven to 450 degrees F. Place the fresh ham or pork shoulder, 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. Using a meat thermometer, roast should be removed from the oven when the internal temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.)
Immediately cover with foil and let rest for at least 10 minutes before slicing and serving.
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 fresh ham or pork shoulder roast. If using a gas grill, use front and rear burners only. The idea is to cook with indirect heat. You want a low heat, so do not over do it with the coals!
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. Using a meat thermometer, roast should be removed from the grill when the temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.)
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 the fresh ham or pork shoulder in a large Dutch oven, or a covered stock pan -- whatever you have that the pork will fit in. 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 -- otherwise the roast will burn. Using a meat thermometer, roast should be removed from the pan when the temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.)
Servings based on the size of your ham. Allow about 1/4 to 1/2 pound per person, depending on side dishes.
Other messages in this thread:
- 30494. Quick question: Why add olive oil to the Cuban Roast marinade if using a pork shoulder - Anna_X - 6:16pm on 09/12/18 (24)
- I'm not a scientist but it was explained to me this way - pmassell_93 - 7:32pm on 09/12/18
- thank you , Paul, about oil carrying flavors. I looked at several recipes.... [LINK] - Anna_X - 10:40pm on 09/12/18
- looks yum. This guy says don't use oil or alcohol [LINK] - pmassell_93 - 10:59pm on 09/12/18
- Paul, you find the most interesting articles! Going to go pokes holes in the meat right now. [NT] - Anna_X - 3:58am on 09/13/18
- he recommends gashing over poking unless you are injecting - pmassell_93 - 3:20pm on 09/13/18
- That's a good article and particularly about marinades tenderizing. They "may" if they - Charley - 11:33am on 09/13/18
- It does have oil--probably for the garlic and herbs to be "carried". ;o) [NT] - Charley - 11:40am on 09/13/18
- Yes, but only 2 Tbs compared to 1 1/2 cups in Orchid's post. BIG difference! [NT] - Anna_X - 3:56pm on 09/13/18
- I didn't have the recipe so didn't know but I wouldn't use that amount of oil anyway!! [NT] - Charley - 8:37pm on 09/13/18
- I cut the amount way down. As I noted in this post I cut it to 3/4 cup. [NT] [LINK] - orchid - 9:07pm on 09/13/18
- Are you going to make it? - Pam - 8:18pm on 09/13/18
- Doing an overnight braise in my dutch oven right now. Probably just white rice and black beans... - Anna_X - 8:25am on 09/14/18
- I really recommend these Cuban black beans that I got from [LINK] - orchid - 2:20pm on 09/14/18
- Thank you, Orchid, this looks really good. The family isn't coming for a few weeks yet... - Anna_X - 3:25pm on 09/14/18
- Ooh boy, I don't know. I have never frozen them before but I freeze pinto - orchid - 3:43pm on 09/14/18
- Ever add any oregano or jalapeno, or is that inauthentic? IDK Cuban food. [NT] - Anna_X - 3:50pm on 09/14/18
- I guess you could but it doesn't need it. I have really searched around [LINK] - orchid - 5:25pm on 09/14/18
- LOL, being in San Diego, I'm used to a certain style of Mexican cooking! [NT] - Anna_X - 5:45pm on 09/14/18
- Is there anyone here that can check the site and see if it is safe? [NT] [LINK] - orchid - 5:57pm on 09/14/18
- Here is the link to the Three Guys recipe for Lechon Asado (Roasted Pork) [LINK] - LisainLA - 3:46am on 09/16/18
- Oh, do these sound tasty! [NT] - AngAk1 - 8:18pm on 09/29/18
- When I went to bed at 1:30 a.m., the pork seemed to be cooking too fast to leave all night so... - Anna_X - 3:32pm on 09/14/18