Best 4 Roast Pork Lechon Asado Recipes

**Roast Pork Lechon Asado: A Culinary Journey to Filipino Flavors**

Embark on a tantalizing culinary adventure with Roast Pork Lechon Asado, a delectable Filipino dish that embodies the rich flavors and traditions of the Philippines. This savory dish showcases succulent pork slow-roasted to perfection, resulting in tender meat infused with aromatic herbs and spices. Experience the harmonious blend of garlic, bay leaves, and soy sauce, creating a symphony of flavors that dance on your palate. Delight in the crispy skin that shatters at the first bite, revealing a melt-in-your-mouth pork that will leave you craving more. Join us as we explore the depths of this beloved Filipino dish and present you with a collection of irresistible recipes that capture the essence of Lechon Asado. From traditional methods to contemporary twists, let your taste buds savor the diverse culinary landscape of the Philippines.

Let's cook with our recipes!

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

CUBAN STYLE PORK ROAST WITH MOJO CRIOLLO AKA LECHON ASADO CON MOJO

Cuban Style Pork Roast with Mojo Criollo AKA Lechon Asado con Mojo image

This a traditional Cuban dish. It is probably the ONLY dish that when I cook it, I get really nostalgic. The minute I put it into the oven, I can smell every infused spice throughout the cooking process. Not only is this delicious, it is also one of the most economical cuts of meat money can buy. With left overs I can make...

Provided by R C

Categories Roasts

Time 1h45m

Number Of Ingredients 10

Ingredients

7-8 lb pork leg or shoulder
MOJO SEASONING
1/2 c olive oil, extra virgin
20 clove garlic, minced
1 1/2 c onion, sliced rings thin
2 c sour orange or fresh lime juice
1/2 tsp ground oregano
1/2 tsp salt
1/2 tsp parsley flakes
1/4 tsp ground cumin

Steps:

1. THE NIGHT BEFORE: For the Mojo: You will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir.
2. Mix the mojo ingredients and let sit for 30 minutes.
3. Prepare pork leg by piercing pork with a sharp knife. Place pork leg, fat side up in large pan. Pour Mojo over and around pork, cover in aluminum foil, and let sit in refrigerator overnight. Reserve some of the mojo for basting.
4. DAY OF ROASTING: Preheat oven to 450 degrees F.
5. Place the pork in a large open roasting pan with all the Mojo juices. With a large spoon, pour the juices all over the pork.
6. Place the pan in the oven and reduce the temperature to 225 degrees F.
7. Check pork occasionally and pour Mojo on sides over the roast pork with spoon.
8. Using a meat thermometer, check the internal temperature, when it reaches about 195 degrees F, remove the pork from the oven.The outer skin should be a golden brown and crunchy. Place pork in a large serving pan and cover with aluminum foil. Wait a few minutes to let cool down, then either slice or fork shred and serve. Enjoy!

LECHÓN ASADO -- ROAST PORK CUBAN-STYLE

LECHÓN ASADO -- ROAST PORK CUBAN-STYLE image

Categories Sandwich Pork

Yield 4

Number Of Ingredients 13

Ingredients

Prep time:
Cook time: 4 to 8 hours
Total time:
Yield: 8 servings
INGREDIENTS:
6-pound fresh ham or pork shoulder roast
20 cloves garlic
2 teaspoons salt
1 teaspoon black peppercorns
1 and 1/2 cups sour orange juice (If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
1 cup onion, minced
1 teaspoon oregano
1 and 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. 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.

ROAST PORK (LECHON ASADO)

ROAST PORK (LECHON ASADO) image

Categories Pork

Number Of Ingredients 10

Ingredients

3 lbs pork roast
1/4 tsp bay parsley
1/4 tsp oregano
1/4 tsp cumin
1 tablespoon olive oil
1 teaspoon lemon juice
2 minced cloves garlic
1 sliced green pepper
1 sliced onion
salt and black pepper to taste

Steps:

Use a sharp knife to remove excess fat and skin from pork roast. Marinate with spices, pierce holes in meat, and set aside for 2hrs. Roast at 350F for 2 1/2to 3 hrs. Turn the meat and baste frequently

Tips:

Choose the right cut of pork: Pork shoulder or pork butt is recommended as they have more flavor and fat content, resulting in a succulent and tender roast.
Score the pork skin: Scoring the skin helps the crispy crackling develop during roasting. Make sure to score deeply but not all the way through to the meat.
Rub the pork thoroughly: Massage the pork with the marinade mixture, ensuring it's evenly coated to infuse flavor throughout the meat.
Roast at a high temperature initially: Starting the roast at a high temperature helps create a crispy crackling. Then, reduce the heat to allow the pork to cook through slowly and evenly.
Use a meat thermometer: Insert a meat thermometer into the thickest part of the pork to ensure it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for well-done.
Rest the pork before serving: Let the pork rest for at least 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

Conclusion:

Lechon Asado is a classic Puerto Rican dish that showcases the delicious flavors of roasted pork. With its crispy crackling, tender meat, and flavorful marinade, it's a popular dish for special occasions and gatherings. By following these tips, you can prepare a mouthwatering Lechon Asado that will impress your family and friends. Remember to choose the right cut of pork, score the skin, rub the pork thoroughly with the marinade, roast at a high temperature initially, use a meat thermometer, and let the pork rest before serving. Enjoy this traditional dish that embodies the rich culinary heritage of Puerto Rico!