Puerto Rican Léchon Asado

Dyal_SC

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.   

bgebrent

Oh my!  That brother is spectacular!!  Beautiful cook!

tisoypops

Dude...

northGAcock

On fire again I see. Man that looks good..

Ima_good_egg

Amazing!

Dyal_SC

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.  

caliking

When I was scrolling through the pics, all I could think of was the cracklins!

Nice plate, man. 

YukonRon

I nominate this cook as best ever.

Biggreenpharmacist

Raichlen will lay claim to those pics by the end of the week. 

Dyal_SC

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.    

reload

I've have got to try this!  Beautiful plate.

Dyal_SC

Thx @reload!  It is a little bit tidious with the prep work, but so worth it in the end. 

20stone

Fantastic cook.  Nicely done.