Best 2 Puerco Asado Recipes

**Puerco Asado: A Culinary Journey into the World of Roasted Pork**

Embark on a tantalizing culinary adventure with Puerco Asado, a delectable dish that embodies the essence of perfectly roasted pork. Originating from the vibrant culture of Puerto Rico, this dish has captivated taste buds for generations with its succulent flavors and enticing aromas. Our comprehensive guide unveils the secrets behind creating this culinary masterpiece, presenting a diverse collection of recipes that cater to every palate.

From the traditional Puerco Asado al Horno, slow-roasted to perfection in a flavorful marinade, to the unique Puerco Asado en Salsa Verde, where tender pork is bathed in a vibrant green sauce, our recipes offer an array of taste sensations. Discover the zesty Puerco Asado a la Criolla, infused with the vibrant flavors of sofrito, or indulge in the smoky and aromatic Puerco Asado al Carbón, cooked over hot coals for an irresistible char.

Each recipe is meticulously crafted with step-by-step instructions, ensuring success even for novice cooks. Detailed ingredient lists and cooking tips provide valuable guidance, enabling you to create restaurant-quality Puerco Asado in the comfort of your own kitchen. Whether you prefer a classic preparation or a contemporary twist, our comprehensive guide has something for every Puerco Asado enthusiast.

Prepare to tantalize your taste buds and embark on a culinary journey that celebrates the art of roasting pork. Puerco Asado awaits, ready to captivate your senses and leave you craving more.

Let's cook with our recipes!

PUERCO ASADO

Puerco Asado image

Categories Garlic Pork Roast Buffet Vinegar Lime Fall Gourmet

Yield Serves 8.

Number Of Ingredients 8

Ingredients

6 limes
8 garlic cloves
3 tablespoons salt
1 tablespoon dried oregano
1 tablespoon ground cumin
an 8-pound bone-in fresh pork picnic shoulder with skin
3 cups water
6 tablespoons vinegar

Steps:

Preheat oven to 375°F.
Squeeze enough juice from limes to measure 1 cup. Mince garlic. In a bowl stir together 3 tablespoons lime juice, garlic, 2 1/2 tablespoons salt, oregano, and cumin. Pat pork dry and with a sharp small knife make 1-inch-long by 3/4-inch-deep incisions 2 inches apart in pork skin. Push about 1 teaspoon garlic mixture into each incision and rub remainder on meaty ends not covered by skin.
Transfer pork to a large roasting pan (about 18 by 12 by 2 inches) and pour remaining lime juice around pork. Roast pork, uncovered, in middle of oven until most of juice is evaporated and brown bits begin to form on bottom of pan, about 30 minutes.
In a bowl stir together water and vinegar and pour mixture around pork. Cover pan tightly with foil and roast 1 hour. With a small ladle baste meat only (not skin) with pan juices and roast pork, covered, 1 hour.
With cleaned sharp small knife gently loosen skin from meat (without cutting through skin) and with a spoon baste meat under skin with pan juices. Sprinkle remaining 1/2 tablespoon salt over skin and roast pork, uncovered, basting meat (not skin) every 20 minutes, 1 1/2 hours more, or until skin is crisp. Transfer pork to a cutting board, reserving pan juices, and let stand 20 minutes. Skim fat from reserved pan juices.
Cut pork into 1/4-inch-thick slices and serve with pan juices.

ASADO DE PUERCO (MEXICAN PORK STEW)

Asado de Puerco (Mexican Pork Stew) image

An authentic Mexican pork stew made with dried chiles, no chili powder here! The guajillo chiles add a very smoky flavor while the ancho chiles add a touch of smoky sweetness. To add another level of flavor, we always top our puerco asado with sliced onions marinated in fresh lemon juice.

Provided by Yoly

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h15m

Yield 6

Number Of Ingredients 16

Ingredients

1 ½ pounds pork shoulder, cut into 1-inch cubes
½ cup water
½ teaspoon salt, or more to taste
4 dried guajillo chile peppers
4 dried ancho chile peppers
2 tablespoons chopped fresh cilantro
1 tablespoon chicken bouillon granules
10 whole black peppercorns
2 garlic cloves
½ inch stick Mexican cinnamon
½ teaspoon dried Mexican oregano
½ teaspoon dried thyme
½ teaspoon cumin seeds
2 bay leaves
2 whole cloves
1 tablespoon lard

Steps:

Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

Nutrition Facts : Calories 178 calories, Carbohydrate 8.3 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 3.3 g, Protein 14.4 g, SaturatedFat 3.4 g, Sodium 426.7 mg, Sugar 0.2 g

Tips:

Choose the right cut of pork: Look for a pork shoulder, also known as pork butt, or a pork picnic shoulder. These cuts are well-marbled and have a good amount of fat, which will help keep the pork moist and flavorful during cooking.
Sear the pork before roasting: Searing the pork will help to caramelize the surface and lock in the juices. You can sear the pork in a large skillet over medium-high heat or in a roasting pan in the oven at 450°F (230°C) for 10-15 minutes per side.
Use a flavorful marinade or rub: A good marinade or rub will help to add flavor to the pork. You can use a simple marinade made with olive oil, garlic, and herbs, or a more complex rub made with spices, brown sugar, and chili powder.
Cook the pork slowly: Pork shoulder is a tough cut of meat, so it needs to be cooked slowly and at a low temperature. The best way to do this is to roast the pork in the oven at 300°F (150°C) for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
Let the pork rest before serving: Once the pork is cooked, let it rest for 10-15 minutes before serving. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Puerco asado is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you are looking for a simple weeknight meal or a special occasion dish, puerco asado is sure to please. With its tender, flavorful meat and crispy skin, puerco asado is a dish that is sure to become a family favorite.