Best 5 Cuban Lechon Asado Roasted Fresh Ham Recipes

LECHON ASADO, CUBAN ROAST PORK

Steps:

• Pat dry the pork roast and prepare a plastic container or freezer bag big enough to hold it plus some liquid.
• Squeeze the juice from the orange, lime and lemon. Crush or finely chop the garlic and thinly slice the onion. Mix the juices with rest of ingredients (dry or fresh oregano, cumin, salt, garlic, onion and pepper) in the container/bag.
• Add the pork into the marinade and turn or seal the bag and shake a little to cover all over. Leave the pork to marinade overnight in the fridge, ideally turning at least once.
• When ready to cook, bring the pork out of the fridge ahead of time - around 30-60min - to allow it to come to room temperature. Preheat the oven to 325F/ 160C.
• Place the pork in a roasting dish with the skin side up, sitting in a little of the citrus marinade juice. Save the rest of the marinade, including all of the onions. Baste the pork with the juice in the dish after 1-2hr and continue cooking. Roast for 3 hours, or a little more if needed, covering with foil if the top gets too brown. You should get an internal temp of at least 170F to be able to slice, or 190-200F to be able to shred when it's ready.
• While the pork is cooking, bring the remaining marinade to a gentle simmer and cook for around 5 minutes to soften the onions. Serve this as a sauce over the pork when serving.

RICO'S LECHON PORK CUBAN STYLE

Steps:

• For the pork marinade: Rinse the pork with warm water and place on a half-sheet pan preferably 1 to 2 inches deep. Carefully stab 8 to 10 slits with the tip of a chef's knife in different areas of the meat. (Note: If you are using a pork shoulder instead, cut under the thick cap of fat using a fillet knife, cutting while pulling the fat out of the way to one side, revealing the meat; do not remove the layer of fat, just detach it to make way for stabbing slits with your knife.) Using your hands, fill all the slits with garlic cloves, pressing them down into each slit. Add salt and pepper and spread evenly. Pour lemon and lime juices over the pork. Add the achiote, coriander and oregano. Using your hands, massage and spread evenly. Pour the olive oil and spread evenly. Let the pork rest at room temperature for 2 hours.
• For the blending ingredients: Add the onions, basil, olives, olive oil, green onions, green peppers, lemon, red pepper, yellow pepper and 2 quarts water to a blender. Blend until thick. Set aside.
• For the mojo marinade: Stir together the achiote, lemon and lime juices, olive oil, garlic, coriander, cumin, salt, pepper and orange slices in a bowl.
• Preheat the oven to 350 degrees F.
• Transfer the pork to a deeper roasting pan, preferably 4 inches deep. Add the blending mixture by pouring it evenly over the pork. Now pour the mojo marinate evenly over the pork. Add water, making sure to pour on the sides of the pan and not on top of the pork, and fill at least two-thirds of the way. Cover the pork with foil, sealing tight, and place in the oven. Roast 3 1/2 hours, then remove the foil and turn the oven up to 425 degrees F. Continue to roast for an additional hour.
• Serve hot with your favorite rice and beans.

LECHóN ASADO

Steps:

• Combine the juices, garlic, dried oregano, cumin (optional), and black pepper for the marinade in a blender and process until smooth. Set aside until ready to use.
• Place the pork in a large roasting pan. With the tip of a sharp knife, make numerous incisions into the meat (do not score the skin). Toss the marinade over the pork, cover with plastic wrap, and place in the refrigerator to marinate overnight, turning the meat several times if possible.
• Preheat the oven to 250°F.
• Bring the pork to room temperature. Remove the meat from the marinade, pat it dry, and reserve the marinade. Place the pork skin-side up inside the roasting pan and add the marinade back into the roasting pan. Cover the pork with aluminum foil and insert into the oven.
• Cook for 8 to 9 hours until the meat reaches an internal temperature of 170°F to 190°F near the bone, shreds easily, and the liquid runs clear when the meat is pierced.
• To get crisp skin, remove the pork from the oven and turn the oven up to 450°F. Once the oven is preheated, remove the foil from the pork and put it back in the oven. Check the pork every few minutes so the skin does not burn. Remove the pork when it has crisped nicely, 15 to 30 minutes total.
• Remove the pork from the oven and let it rest 15 to 20 minutes before carving. Discard the braising liquid. Serve in chunks and drizzle with Mojo Criollo sauce.

LECHóN ASADO -- ROAST PORK CUBAN-STYLE

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.
• 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 fresh ham or pork shoulder, 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. Using a meat thermometer, roast should be removed from the oven when the internal temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.) Immediately cover with foil and let rest for at least 10 minutes before slicing and serving.
• 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 fresh ham or pork shoulder roast. If using a gas grill, use front and rear burners only. The idea is to cook with indirect heat. You want a low heat, so do not over do it with the coals! 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. Using a meat thermometer, roast should be removed from the grill when the temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.) 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: Place the fresh ham or pork shoulder in a large Dutch oven, or a covered stock pan -- whatever you have that the pork will fit in. 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 -- otherwise the roast will burn. Using a meat thermometer, roast should be removed from the pan when the temperature reaches 195 degrees F. -- for fork tender, "pulled-pork" quality. (If you want a roast you can slice, remove when the internal temperature reaches 170 degrees F.) Servings based on the size of your ham. Allow about 1/4 to 1/2 pound per person, depending on side dishes.

ROAST PORK CUBAN STYLE (LECHON ASADO)

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.