It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our
Holiday Entertaining Guide
can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out
EGGcellent Sugar Cookies
BGE Cake Pops
Santa Hat Brownies
! See you in the New Year EGGheads!
The 17th Annual EGGtoberfest was amazing - here are the highlights
Lechon Asado Recipe, anyone?
edited November -1
Anybody have a good recipe for lechon asado. I'm about burned out on BBQ pork, and would like to try something different, Thanks Bill
hERE IS ONE:
Pork, Butt, Lechon Asado, Mojo, WDAN, Cuban
As I mentioned during the December holidays, I did a low 'n slow pork butt called Lechon Asado for New Years' Eve. Oh yeah, baby! If you are looking for yet another excuse to do L&S pork butt, but want it different than traditional Carolina pull, try this! My guests loved it and I actually liked it too (I'm my own worst critic).While this is a Cuban Christmas Eve roast-a-whole-pig thing, I approximated it by doing a 9.5 lb pork butt on the egg.
Marinade (do it for 24 hrs)
12-15 Cloves as many as you're willing to mince) cloves garlic
1 Tbs kosher salt
2 tsp cumin (ground)
2 tsp oregano (dried)
1 1/2 cups fresh lime juice
1/2 cup orange juice
1 Tbs olive oil
It would be best if you can do this in a food processor and get it to turn out like a thick salad dressing...I was lazy and just hand-blended it all in a bowl...but it seemed to work just fine.
After 12- 24 hrs of marinating, egg the pig indirectly at a dome temp of 250-ish until meat internal temp is 200 -- just like you're doing a pull. My 9.5 lb butt needed a little over 20 hrs. I used some peach wood in the lump intead of doing my normal hic
The meat had a decidedly different flavor than the normal fair and was further differentiated by the Mojo sauce:
1 cup olive oil
12 cloves garlic (sliced thin)
1 cup fresh lime juice
1/3 cup orange juice
2 tsp kosher salt
2 tsp ground cumin
1 tsp dried oregano
ground black pepper to taste (~1 tsp)
1 Simmer all this in a sauce pan for about 20 minutes or so. Serve as a side dip for the pork.
3 The meat is different than traditional pull, but not overwhelmingly so. The mojo does it right, but as someone mentioned when I first posted my intention of doing this cook, traditional Carolina vinegar sauce would be absolutely outstanding with this meat (refer to legendary Elder Ward documentation).
4 If you're looking for a different kind of pull, try this! The Cuban thing was a smash hit at my Anglo house. Black beans and rice were a perfect complement, not to mention the music!
Main Dish, Meat
Source: BGE Forum, WDan, 2004/01/07
I made Lechon Asado in a BGE and a crock pot. Both were different but my experience is by the time you've smoked the butt for over 10 hours the rub or marinade is really just a faint background taste. I've had better results by slicing garlic into slivers, slitting small holes in the butt and shoving the slivers down into the pork.
But, my favorite recipe is this:
the mojo sauce you mix into the pork is fantastic.
Powered by Vanilla