Google Amy's Cooking Adventures: Lechón Asado {Cuban-Style Roast Pork}
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Saturday, April 18, 2015

Lechón Asado {Cuban-Style Roast Pork}


Today is phase two of my Food ‘n Flix recipe reveal.

Previously, I had shared the oh-so-soft and delicious Pan Cubano.

Today I’m sharing Lechón Asado or Cuban-Style Roast Pork (any guesses what the final recipe will be?)

This roast is so flavorful and tender – I almost have no words!  There is so much garlic and citrus, it’s just amazing!

As written, this recipe takes a full 4 hours in the oven, so it is very easily adapted to the slow cooker!  Just plop that delicious roast (with all the marinade) in the slow cooker for 4-6 hours and you have yourself an amazing pork roast, without all the fuss of basting!



Recipe Note:
*You can use ¾ cup sour orange juice in place of the orange, lime, and lemon juices in this recipe

Lechón Asado {Cuban-Style Roast Pork}
Adapted from Three Guys from Miami

1 (2-3 lb) pork shoulder roast
1 ½ tbsp olive oil
1 head garlic (10-12 large cloves), minced
1 tsp salt
½ tsp black peppercorns
¼ tsp freshly ground black pepper
½ onion, minced
½ tsp dried oregano
3 oz orange juice
2 oz lime juice
1 oz lemon juice


Heat the olive oil over medium heat in a small saucepan.  Add the garlic, salt, black peppercorns and freshly ground black pepper.  Cook for 1-2 minutes or until very fragrant.  Add the onions and oregano and cook for another 2 minutes.  Add the citrus juices and simmer for 2 minutes.  Remove from heat and cool to room temperature.

Meanwhile, pierce the pork roast all over with a sharp knife.  Place in a marinating bowl.  Pour the cooled marinade over the roast, taking care to work the marinade into the piercings.  Cover and refrigerate for 2-3 hours.

Preheat the oven to 450 degrees F.  Place the roast into an open roasting pan.  Strain the marinade into a small saucepan.  Place any solids back onto the roast to serve as a crust.  Pour about half of the reserved marinade liquid onto the roast.  Place the roast, uncovered, into the oven and reduce heat to 225 degrees F.

Bring the remaining marinade liquid to a light simmer, then remove from heat and set aside.

Bake the roast until it reaches an internal temperature of 170 degrees F for slicing or 195 degrees F for shredding, using the reserved marinade to baste several times during cooking.  Roast will bake for 4-5 hours.  Tent loosely with foil for 10 minutes before slicing.


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