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Lechon Asado

Wasted WordsWasted Words Posts: 161
edited 1:57AM in EggHead Forum
I'm going to be putting on several butts this afternoon. I was thinking of treating one with Mojo for some Lechon Asado. From what I can tell I should be able to marinate the butt and get rolling. Does anyone have any tips?


  • FidelFidel Posts: 10,172
    Sorry, never tried it that way.

    I have used some pulled pork afterwards reheated with some mojo for pork carnitas - but never used it before cooking a butt.
  • Most of the recipes I've seen are for pork roast. Three Guys recommended a sholder as ideal. The recipes that called for cooking a whole hog indicated that the treatment be applied before the long cook. So I'm hoping that logic transfers over to a butt.
    No problem, if it doesn't pan out I'll still have two buttts for Carolina Q (Elder style).
    P.S. Fidel, that reminds me I need to go pick up a box of Padrons today. (:>)
  • FidelFidel Posts: 10,172
    I have a 1926 Anniversario double torpedo staged for tonight - to go along with a Fuente Anejo.
  • Mike-RRMike-RR Posts: 181
    Make sure you have enough Mang Tomas for that one, it goes great with the pulled pork!

  • Ooohhhh man oh man. I think I'll have to pick up a couple tasty extras while I'm at the smoke shop. That should be wonderful. Happy New Year.
  • I remember you posted about that awhile back. I'll need to look around today and see if I can find some. Do you know of any retailers that carry it?
  • Mike-RRMike-RR Posts: 181
    I usually get that stuff at the Filipino store not too far from the house, but you may be able to find some at an Asian market.

    It's really good with the pork, and is traditionally served with the picnic cut roast with the crispy skin.
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