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Lechon Asado (Cuban Style Citrus Marinated Pork)

Ingredients:

4lb Boneless Pork Shoulder with a Nice Fat Cap
8 to 10 cloves of Garlic Minced
11/2 cups Fresh Squeezed Sour Orange Mix (Two Parts Orange to One Part Lime). If you are lucky enough to find Seville Oranges all the better.
Zest of One Orange
Zest of One Lime
2 Tablespoons of Finely Chopped Fresh Oregano or about a Tablespoon of Dried.
3 Tablespoons of Finely Chopped Cilantro (about a cup of leaves un chopped)
About 1/2 to 3/4 of Good Olive Oil
A Splash of White Vinegar ( about 2 tablespoons)
About 2 tablespoon Whole Cumin Seed Toasted and Ground Fine.
1 tablespoon Black Peppercorns Toasted and Ground Fine
2 tablespoons of Whole Coriander Seeds Toasted Ground Fine.
1 teaspoon of Salt for the Marinade (Will require much more Salt later to Season the Pork Prior to Roasting)
3 chopped Tomatillos (Optional)
1 pinch of Sugar (Optional)

Prepare The Mojo

1. Add Olive to a bowl with the Minced Garlic.
2. Toast the Coriander, Cumin and Peppercorn in heavy bottomed pan over Medium Heat until the spices release their odor. Then grind fine in a Spice Grinder or Blender and add to Olive Oil Garlic Mixture.
3. Add Citrus Zest and Combine.
4. Add Tomatillos if using.
5. Whisk in Citrus Juice in a thin steady stream to make an emulsion with the oil.
6. Add Vinegar.
7. Whisk in Salt, Herbs and Sugar. Taste and Adjust Seasoning your liking.

Marinate the Pork Shoulder

1. Make Cross Hatch Marks with a Sharp Knife along the Fat Cap of the Pork.
2. Pour the Marinade over the Pork in a Plastic Cambro or Ziplock bag. Massage the marinade into the Pork and show it some love ( dar le un poco carino).
3. Let the Pork Marinate overnight if Possible. Turning periodically to distribute.

Roast the Lechon

1. Preheat the oven to 250 for about 20 minutes to 1 hour.
2. Remove the Pork from the Marinade and let it dry out for a bit.
3. Season the joint aggressively with Salt ( like you would ice blanketed pavement on a cold winter day. Ensuring that you cover every section)! Massage into all crevices.
4. Tie Pork at intervals if necessary into a compact package if it does not hold it’s shape.
5. Line a Half Sheet pan with foil and place the pork on a wire rack lined with parchment paper.
6. Place pan on the middle rack in your oven and roast 5 to 7. hrs ( depending on desired oneness). If you want to be able to slice it, cook it to about 170 degrees internal temperature. If you want it to fall apart roast it longer to about 190 degrees. If the pork seems too dry at times dabb it with a little reserved marinade.
8. Remove the pork from the oven and let it rest for about 20 minutes. Meanwhile crank up the oven to 475 degrees. Place in the upper portion of the oven and brown the skin to create cracklings. This can be done anywhere from 5 to 20 minutes depending on how much color your fatcap took on during the slow roast phase. Make sure that you take care to rotate periodically, so it does not burn the burn the cracklings.

Tip: Make extra Mojo apart from Marinade to douse the pork later.