Lechon Asado
Ingredients:
- 4 lb Pork Shoulder boston butt
- 3 tbsp Lemon Juice preferably fresh
- 3 tbsp Lime Juice preferably fresh
- .5 c Grapefruit Juice preferably fresh
- 4 tbsp Orange Juice preferably fresh
- 4 cloves Garlic peeled
- 2 tbsp Sea Salt
- 1 tbsp Dried Oregano
- 1 tsp Turmeric
- 0.33 c Fresh Cilantro
Instructions:
- *The pork needs to marinate for several hours but preferably overnight.
- Juice the lemon and limes; set aside. Juice the grapefruit and orange; set aside.
- Place pork shoulder in a large bowl.
- In a food processor, combine the garlic cloves, salt, oregano, turmeric, and cilantro with the lemon juice and lime juice. Combine until mixture has a texture similar to a puree.
- Combine the orange juice and grapefruit juice with the mixture to create a mojo marinade.
- Pour marinade over the pork and massage well using clean hands.
- Cover bowl with plastic wrap and place in the refrigerate for at least 8 hours or up to 24 hours. While marinating, turn pork over two separate times and return to refrigerator.
- At least an hour before cook time, remove the pork from the refrigerator. Remove plastic wrap and discard.
- Preheat oven to 250 degrees F. Line a sheet pan with aluminum foil.
- Remove pork from bowl and reserve marinade. With a clean paper towel, pat dry the pork skin.
- Place pork on the lined sheet pan and pour the marinade in the bottom of sheet pan. Cover pork loosely with an aluminum foil tent.
- Place pork in oven and cook for at least 6 hours or up to 8 hours, until internal temperature reaches 220 degrees F and the meat is fork tender.
- Remove roast from oven. Increase oven temperature to 450 degrees F.
- Remove aluminum foil tent and discard. Return uncovered roast to the oven for an additional 15 to 20 minutes, or until the skin is golden and crispy.
- Remove from oven and let cool.
- Once the roast is cool enough to touch, remove the crispy skin and set aside.
- With two forks using a crisscross motion, pull the pork meat apart. Pour any additional pan drippings over the roast.
- Cut the crispy skin into smaller pieces skin and place on top of the roast.
- Serve with your favorite side dish.
Nutrition
Calories: 446kcal | Carbohydrates: 9g | Protein: 54g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 185mg | Sodium: 3701mg | Potassium: 1091mg | Fiber: 0g | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 27.6mg | Calcium: 64mg | Iron: 4.2mg
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