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Lechon Asado

Old Salt
Old Salt Posts: 357
edited November -0001 in EggHead Forum
I belong to about a half dozen BBQ forums and daily check each one but always come here and stay.
I came upon a recipe on the Kamado forum called Lechon Asado which they call Mojo Pork. I printed it out and my wife thought we should try it. We had a pork butt to use so she bought all the necessary ingredients and got everything ready. This is strictly for garlic lovers.
The recipe is cut in half since our butt was 4.5lbs and they used an 8lb picnic. The rub came out salty and the garlic was overpowering but it was delicious.
Each post on their forum has an print icon so if anyone wants to try it they can download the recipe.


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6hours and 188*

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Ready to slice.

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Checking for taste.
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Comments

  • "Sparky"
    "Sparky" Posts: 6,024
    Looks great.I don't believe you can have to much garlic :laugh:
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  • BENTE
    BENTE Posts: 8,337
    slice???? :laugh: good to see someone sliices... i havent sliced a pork butt in years may have to do that next time...... hey is there a link to this recepie?

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Rascal
    Rascal Posts: 3,923
    So, what's the verdict? Cut down on the garlic & salt? Did you consider taking it to 200 for pulling or would that not work?
    Thank you, Rascal
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  • Rascal
    Rascal Posts: 3,923
    And that's a good thing! 8 - ) Did you find the wing racks?

    Rascal
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  • Old Salt
    Old Salt Posts: 357
    BENTE wrote:
    slice???? :laugh: good to see someone sliices... i havent sliced a pork butt in years may have to do that next time...... hey is there a link to this recepie?

    Look up Kamado Forum and click on the Kampfire. You'll find the complete recipe and also the Mojo Sauce. Click the print icon and print out the recipe.
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  • "Sparky"
    "Sparky" Posts: 6,024
    No,Lowes didn't have them.I think I'll head to the egg store later.They usually have everything I need. :)
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  • Old Salt
    Old Salt Posts: 357
    Rascal wrote:
    So, what's the verdict? Cut down on the garlic & salt? Did you consider taking it to 200 for pulling or would that not work?
    Thank you, Rascal

    I was going to take it to 200* but it was 6 pm and supper was waiting for the meat.
    If we make it again we would cut the salt down quite a bit. Garlic just a little.
    If you get to check the recipe you'll see how much it calls for which for us it is quite a bit.
    Don't like to put a compititor on a post but the recipe is in the Kamado forum under Kampfire.
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