Recipes

Cuban Grilled Pork (Lechon Asado)

1 Mins read
0
20
0
Share
Scroll to recipe

Introduction

Discover the vibrant flavors of Cuba with our Cuban Grilled Pork (Lechon Asado) recipe. This traditional dish captures the essence of Cuban street food, offering a rich combination of spices and techniques that bring out the best in pork shoulder.

Tips for this Recipe

  • Ensure your electric rotisserie oven is preheated to evenly cook the meat.
  • Marinate the pork overnight in the citrus juice mixture for enhanced flavor penetration.
  • Monitor internal temperature with a meat thermometer for safety and doneness.

Why you will love this recipe

The Cuban Grilled Pork delivers an unforgettable taste experience that’s both succulent and savory. The combination of citrus, spices, and smoky notes makes it a standout dish at any table.

Ingredients

4 cups seville orange juice or 2 2/3 cups lime juice and 1 1/3 cup orange juice, 1 tablespoon ground cumin, 2 tablespoons dried oregano, 2 heads garlic (roughly chopped), 3 tablespoons salt, 1 tablespoon black pepper, 2 onions (cut into rings), 6 to 8 pounds boneless pork shoulder butt (blade roast).

Adviced Equipment

– Electric Rotisserie Oven: Ideal for evenly cooking the meat.
– Grill Pan/Griddle: Perfect for searing and grilling ingredients common in Cuban cuisine.
– Meat Thermometer: To ensure safe internal temperature of pork.
– Grill Basket: For easy handling on the grill.
– Basting Brush: Essential for applying marinade during roasting.
– Roasting Rack: Promotes healthy cooking and even heat exposure.
– Pair of Long-Handled Tongs: Practical for managing meat on the grill.
– Spice Rack or Grinder: Convenient for spices like adobo or ají.
– Cooling Rack: Key for resting cooked meat post roasting, enhancing tenderninas.
– Meat Slicer: For serving thin, consistent pork slices.

History of the Recipe

Cuban Grilled Pork (Lechon Asado) has its roots in traditional Latin American barbecue. Inspired by centuries-old roasting techniques, this dish reflects a fusion of African and Spanish culinary influences prevalent in Cuba’s history. Its popularity soared with the rise of Cuban cuisine globally.

Fun Facts about This Recipe

The use of an electric rotisserie oven for this dish is a modern twist on traditional methods, offering precision cooking while retaining authentic flavors. Additionally, the blend of citrus and spices in Cuban Grilled Pork represents the island’s zestful approach to food, turning every meal into an experience that tantalizes the taste buds.

Share
Cuban Grilled Pork (Lechon Asado)

Cuban Grilled Pork (Lechon Asado)

amanda

Equipment

  • - Electric Rotisserie Oven: Ideal for roasting pork lechón asado by evenly cooking the meat while keeping it juicy and flavorful.

  • - Grill Pan (Griddle): For searing and grilling chunks of meat, vegetables or other ingredients often used in Cuban cuisine.

  • - Meat Thermometer: Ensuring your pork reaches the safe internal temperature for consumption, around 145°F (63°C).

  • - Grill Basket: To easily cook and flip smaller pieces of meat or vegetables on a grill without them falling through.

  • - Basting Brush: For applying marinade or glaze to the pork during roasting, adding extra flavor and moisture.

  • - Roasting Rack: Allows fat to drip away from the meat for healthier cooking while ensuring even exposure to heat.

  • - Charcoal Grill Set (Charcoal Briquettes, Lighter Fluid, Grill Brush): For traditional grilling methods if electric options are not preferred.

  • - Pair of Long-Handled Tongs: Useful for flipping and maneuvering meat on the grill without getting too close to the heat source.

  • - Spice Rack or Grinder: To easily dispense spices commonly used in Cuban cuisine, like adobo or ají.

  • - Cooling Rack (to rest cooked meat): Important for allowing the pork to rest after roasting; this helps redistribute juices within the meat and results in a more tender final product.

  • - Meat Slicer: For slicing grilled or roasted pork into thin, even portions suitable for serving.

Ingredients

  • 4 cups (1 quart) seville orange juice or 2 2/3 cups lime juice and 1 1/3 cup orange juice

  • 1 tablespoon ground cumin

  • 2 tablespoons dried oregano

  • 2 heads garlic, roughly chopped

  • 3 tablespoons salt

  • 1 tablespoon black pepper

  • 2 onions, cut into rings

  • 6 to 8 pounds boneless pork shoulder butt (blade roast)

  • Salt

Instructions

1

Instruction 1

Mix all marinade ingredients in a bowl and let sit for 10 minutes.
2

Instruction 2

If using a flavor injector (see cooking notes), strain half the marinade into a bowl, adding the strained-out garlic to the other half of the marinade. Use the injector to take in some strained marinade, pierce the pork with the tip of the needle, and inject it into the flesh. Do this all over the meat until the strained marinade has been used up.
3

Instruction 3

If you are not using a flavor injector, use a long, thin knife to create deep gashes all over the flesh and pour the marinade over the pork.
4

Instruction 4

Place the marinated pork in a deep bowl or container. Generously season the outside of the pork with salt and pour the remaining marinade all over it, spreading the onion rings all over the top.
5

Instruction 5

Cover well with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
6

Instruction 6

Remove the pork from the marinade and place it on a platter. Transfer the marinade to a saucepan, add the onions, and bring to a boil for 2 minutes. Remove from the heat and allow to cool. Place the boiled marinade and onions in a blender and puree until smooth. The marinade is now ready to use as a basting liquid.
7

Instruction 7

Before heating your grill, remove the pork from the refrigerator and bring to room temperature.
8

Instruction 8

Heat your grill to 550°F and close the lid. Wait at least 15 minutes before lowering the temperature to 300°F. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
9

Instruction 9

If your cut has the skin still attached, begin the cooking process with the skin side up (away from the direct heat).
10

Instruction 10

Grill your meat about 2 1/2 hours total. Turn the meat over once when you are one quarter through with the cooking time, again when you are halfway through, and once more when three-quarters of the cooking time has elapsed. The pork is ready when it reaches an internal temperature of 150°F on the grill (it will continue to cook when it's off the heat, raising the internal temperature to the desired 160°F).
0
20
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *