Best 2 Cuban Grilled Pork Lechon Asado Recipes

**Cuban Grilled Pork (Lechon Asado): A Taste of Cuba's Culinary Heritage**

Lechon Asado, a cornerstone of Cuban cuisine, is a succulent grilled pork dish that embodies the island's rich culinary traditions. This savory dish, often served as a centerpiece at festive gatherings, is a symphony of flavors, textures, and aromas that tantalizes the senses. Our article offers a comprehensive guide to preparing this delectable dish, featuring three distinct recipes that cater to diverse tastes and preferences.

1. **Classic Cuban Lechon Asado:** This recipe embodies the traditional flavors of Cuban Lechon Asado. Using a combination of citrus juices, garlic, oregano, and cumin, this recipe yields tender and juicy pork that effortlessly falls off the bone.

2. **Mojo-Marinated Lechon Asado:** For those seeking a bolder and more flavorful experience, this recipe incorporates a flavorful marinade made with mojo sauce. The combination of citrus, garlic, and herbs infuses the pork with a vibrant and zesty taste that will leave you craving more.

3. **Beer-Braised Lechon Asado:** This recipe takes a unique approach, utilizing beer as a braising liquid to create a tender and fall-off-the-bone pork dish. The beer adds a subtle sweetness and depth of flavor that complements the savory pork perfectly.

Whether you prefer the classic, mojo-marinated, or beer-braised version, our article provides step-by-step instructions, cooking tips, and serving suggestions to ensure a successful and unforgettable Lechon Asado experience.

Here are our top 2 tried and tested recipes!

CUBAN GRILLED PORK (LECHON ASADO)

Cuban Grilled Pork (Lechon Asado) image

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

Ingredients

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

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).

ROAST PORK CUBAN STYLE (LECHON ASADO)

Roast Pork Cuban Style (Lechon Asado) image

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

Ingredients

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

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

Tips:

Use a flavorful cut of pork. Pork shoulder or loin are both good choices.
Marinate the pork for at least 4 hours, or overnight. This will help the pork absorb the flavors of the mojo.
Cook the pork over indirect heat. This will help prevent the pork from drying out.
Baste the pork with the mojo every 30 minutes or so. This will help keep the pork moist and flavorful.
Cook the pork until it reaches an internal temperature of 145 degrees Fahrenheit. This will ensure that the pork is cooked through but still juicy.
Let the pork rest for 10-15 minutes before slicing. This will help the juices redistribute throughout the pork.

Conclusion:

Cuban grilled pork, also known as lechon asado, is a delicious and flavorful dish that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The key to making great lechon asado is to use a flavorful cut of pork, marinate the pork for at least 4 hours, and cook the pork over indirect heat. With a little planning and effort, you can make lechon asado that will impress your family and friends.