Cuban Grilled Pork Lechon Asado Recipes

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CUBAN LECHON ASADO (ROASTED FRESH HAM)

This is a great recipe found in Steve Raichlen's cookbook 'Miami Spice'. The pork roast is wonderful. Easy to make. VERY flavourful. Leftovers are great in wraps!

Provided by evelynathens

Categories     Ham

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 11



Cuban Lechon Asado (Roasted Fresh Ham) image

Steps:

  • The day before you plan to serve this dish, trim the excess fat off the pork leg; make shallow slits all over the pork, using the tip of a knife; mash the garlic, salt, oregano, cumin, pepper, bay leaf and olive oil to a paste in a mortar; rub this mixture all over the roast, forcing it into the slits; combine the sour orange juice, sherry, and onions in a small bowl; place the roast in a large, heavy plastic bag; add the sour OJ mixture, making sure that the whole roast gets covered with the mixture; refrigerate and marinate the roast in the bag overnight, turning occasionally during the time.
  • Preheat the oven to 350 degrees F.
  • Drain the roast, and pat dry, reserving the marinade; place it in a lightly oiled, nonreactive, heavy roasting pan; cook the roast for 1 hour, turning once or twice to brown it on all sides.
  • Reduce the heat to 325 degrees; pour the marinade and onions over the pork; tent the pan with heavy-duty aluminum foil; (tear off a piece that is 1 1/2 times the width of your pan; fold it in half and crease the top; open it up, and place over the pan like a tent, tightly crimping edges to seal) continue roasting the pork, basting from time to time with the pan juices, until almost cooked, about 1 hour; add a little water or sherry if the pan dries out.
  • Uncover the roast and continue cooking until the internal temp reads*at least* 150 degrees F on a meat thermometer, about 30 minutes more; (most Cubans like the meat well done, so after sitting, it should be up to 180 degrees--it's safer, also).
  • Let the roast stand for 10 minutes before carving.
  • Note: this is traditionally served with black bean soup and white rice, and fried, sweet plantains; for dessert, serve a rich flan and you're set!

1 (8 lb) fresh ham (pork leg or butt)
1 head garlic, broken into cloves, peeled and minced
1 tablespoon salt
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon fresh ground black pepper
1/4 teaspoon bay leaf powder
1 tablespoon olive oil
1 cup fresh sour orange juice (seville) or 1 cup lime juice
1/4 cup dry sherry
2 large onions, thinly sliced

ROAST PORK CUBAN STYLE (LECHON ASADO)

Barbara and Kevin brought this for dinner to Family Promise with black beans, rice and plantains (baked) YUM!!! I had to have the recipe. It come from Three Guys From Miami, who have published cookbooks and are well known. There were other roast pork recipes here, but NOT this one. It is SOOOOOO good. You can cook this in the oven, on the grill, on the stove or in the crockpot.

Provided by Ambervim

Categories     Very Low Carbs

Time 7h15m

Yield 20-24 serving(s)

Number Of Ingredients 8



Roast Pork Cuban Style (Lechon Asado) image

Steps:

  • 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.
  • OVEN.
  • To roast in the oven, preheat oven to 450 degrees F. Place the pork, 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. When to temp, 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.
  • GRILL.
  • 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 ham. If using a gas grill, use front and rear burners only. The idea is to cook with indirect heat. You want a low heat.
  • 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. When to temp, 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.
  • STOVETOP OR CROCKPOT.
  • Place ham in a large Dutch oven, or a covered stock pan. 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 so the roast will not burn.
  • All methods internal temp 195F to pull with fork OR 170F to slice. The time of 7 yours is an estimate. Could be less, could be more.
  • Servings based on the size of your ham. Allow about 1/4 to 1/2 pound per person, depending on side dishes.

Nutrition Facts : Calories 480.8, Fat 40.8, SaturatedFat 10.7, Cholesterol 96.6, Sodium 322.4, Carbohydrate 3.8, Fiber 0.3, Sugar 1.9, Protein 23.8

6 lbs pork shoulder (butt)
20 garlic cloves
2 teaspoons salt
1 teaspoon black peppercorns
1 1/2 cups sour orange juice (If NO sour orange juice use 2 parts orange to 1 part lemon and 1 part lime)
1 cup onion, minced
1 teaspoon oregano
1 1/2 cups olive oil

CUBAN GRILLED PORK (LECHON ASADO)

What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and oregano.

Provided by Lourdes Castro

Categories     Pork     Graduation     Father's Day     Backyard BBQ     Dinner     Summer     Grill     Grill/Barbecue     Party     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 10 to 12

Number Of Ingredients 11



Cuban Grilled Pork (Lechon Asado) image

Steps:

  • Prepare the marinade
  • Mix all marinade ingredients in a bowl and let sit for 10 minutes.
  • Marinate the pork
  • 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.
  • 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.
  • 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.
  • Cover well with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  • Boil the marinade for basting
  • 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.
  • Grill the pork
  • Before heating your grill, remove the pork from the refrigerator and bring to room temperature.
  • 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.
  • If your cut has the skin still attached, begin the cooking process with the skin side up (away from the direct heat).
  • 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).

Citrus garlic marinade
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
Pork
6 to 8 pounds boneless pork shoulder butt (blade roast)
Salt

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Top Asked Questions

What is lechon asado roast pork?
What Is Lechon Asado (Cuban Roast Pork)? Lechon Asado (Cuban Roast Pork) is traditionally a whole suckling (young) pig that has been marinated in Cuban mojo criollo and roasted outside in a fire pit or in a Caja China. What do you do when you don’t have a whole pig to roast?
How do you make lechon asado?
To make lechon asado, you’ll take 5 minutes to chop the marinade ingredients in your food processor, marinate the pork, sear the pork, then bake the pork while your home fills with the exotic aroma of anticipation. MAKE AHEAD FRIENDLY.
What kind of pork is used in Cuban cooking?
Cuban Grilled Pork ( Lechon Asado) What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and oregano. And while roasting a whole pig is deliciously fun, smaller cuts are far more manageable and easier to work with.
Where is lechon asado from?
Lechon asado is popular in many countries including Cuba, Spain, Puerto Rico, Dominican Republic and the Philippines; it is even described as a national dish of Cuba, Puerto Rico, and Spain. What sets Cuban lechon asado apart is the mojo marinade made up of tangy orange juice, a plethora of garlic, cumin, and oregano.

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