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Puerto Rican Léchon Asado
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Dyal_SC
Posts: 6,056
Definitely a repeater. Can't wait for the leftover Cuban sandwiches.
The cracklings turned out great too. I used Steven Raichlen's recipe found here:http://barbecuebible.com/recipe/puerto-rican-pork-shoulder-lechon-asado/
The annatto oil is what gave it the vibrant color.
Comments
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Oh my! That brother is spectacular!! Beautiful cook!Sandy Springs & Dawsonville Ga
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On fire again I see. Man that looks good..Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Amazing!Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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Thx y'all! And FYI, I got the pork shoulder for 79 cents per lb. This was a 10 lber. Not too shabby for less than 8 bucks.
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When I was scrolling through the pics, all I could think of was the cracklins!
Nice plate, man.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I nominate this cook as best ever."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Raichlen will lay claim to those pics by the end of the week.
Little Rock, AR
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Thx guys!! @caliking, if you look at the last pic, the cracklings are at the back of the plate. They turned out great. The gasses in the skin expanded nicely when I flipped the roast over, making them nice and bite through...and crispy. Great stuff.
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I've have got to try this! Beautiful plate.
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Thx @reload! It is a little bit tidious with the prep work, but so worth it in the end.
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Fantastic cook. Nicely done.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX
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