Puerto Rican Pork Shoulder (Lechon Asado)

Ross in Ventura · October 2014

9.5lb. Pork Shoulder fat removed garlic and oregano imbedded @1/2in.intervals and rub, fat cap put back on hed down with wood skewers

On the Big Green Egg @ 8PM @225* with apple wood for smoke for the over night smoke

After 11hrs. pulled the fat cap off and started the annatto oil mop each hr.

Pulled @ 180* interior 22hrs.

Served With corn tortilla,salsa, and refried beans and this was wonderful

Recipe:http://barbecuebible.com/recipe/puerto-rican-pork-shoulder-lechon-asado/

Thanks for lookin

Ross

GATABITES · October 2014

Looks appetizing!!!

Was the pork easy to pull apart with the internal temp of 180*?

jlsm · October 2014

Looks great, Ross. I've cooked that recipe, too. A lot of work but worth it.

Ross in Ventura · October 2014

Yes it was GATABITES You should try it

Ross

jlsm,Thanks

Ross

tulocay · October 2014

That looks fantastic.

GATABITES · October 2014

Ross in Ventura said:

Yes it was GATABITES You should try it

Ross

jlsm,Thanks

Ross

Man, those sandwiches look amazing. I am preparing for a 2pm meeting and you have me gawking over your meal. I have to try ot one day. Its definitely a different process than regular PP.

henapple · October 2014

Stellar. ..omg

Ross in Ventura · October 2014

Thanks he apple Ross

Ross in Ventura · October 2014

Thanks tule at Ross

QDude · October 2014

I have to try this! Thanks for the posting.

fljoemon · October 2014

Being in FL we are blessed to have so many Puerto Rican restaurants, but to cook this at home on the BGE will be so fulfilling. Definitely giving this a try .. thanks for posting. Looks fantastic!

caliking · October 2014

Bravo! Bookmarked

shtgunal3 · October 2014

Looking good brother man! I've got a butt on the egg now. Mine will be just plain old pull pork though.

Ross in Ventura · October 2014

caliking said:

Bravo! Bookmarked

Thanks caliking, give it a try Ross

Ross in Ventura · October 2014

shtgunal3 said:

Looking good brother man! I've got a butt on the egg now. Mine will be just plain old pull pork though.

Thanks shotgun, nextime give this a try Ross

QDude · October 2014

Can you buy the annatto seeds in a grocery store?

Ross in Ventura · October 2014

QDude said:

Can you buy the annatto seeds in a grocery store?

I bought mine @ a Mexican Store you can also get on the Internet Ross

Phatchris · October 2014

Awesome!

Ross in Ventura · October 2014

Thanks Chris

Ross

QDude · October 2014

I found the annatto seeds at Penzey's.

QDude · October 2014

I did this recipe over the weekend and it turned out great! This may become my go to pork butt method

R2Egg2Q · October 2014

Looks good Ross. I take it the skin didn't crisp up enough for cracklings? I've cooked this recipe a couple of times at higher temps and still haven't quite got as nice of cracklings as I'd like.

dldawes1 · October 2014

Looks and sounds awesome!!! Got it on my list of cooks....near the top !!

Thanks for posting.

Donnie

Ross in Ventura · October 2014

R2Egg2Q said:

Looks good Ross. I take it the skin didn't crisp up enough for cracklings? I've cooked this recipe a couple of times at higher temps and still haven't quite got as nice of cracklings as I'd like.

It's a good one Ross

Ross in Ventura · October 2014

dldawes1 said:

Looks and sounds awesome!!! Got it on my list of cooks....near the top !!

Thanks for posting.

Donnie

Thanks Donnie Ross

Puerto Rican Pork Shoulder (Lechon Asado)

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