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Lechon Asada?
ATX
Posts: 98
Thinking about doing a Lechon Asada for the 4th. Planning on using a butt. Any suggestions for wood smoke? I was thinking either apple, cherry or peach.
Thanks
Thanks
Comments
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Since Lechon Asada is cuban pork, to be authentic, there is no bark and little smoke, because it is cooked covered(foiled, in can, oven, etc)Mostly the smoky smell is from the lump and also because some prep it with salt, pepper and..ugh..liquid smoke. The cuban pork should be very moist, inside and out. HTH.
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Dude, you have the second coolest Avatar that I have seen on the forum. I gotta get me one em.
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Haha thanks! Clint is the man! Now you got me wondering, who has the coolest?
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Yeah I'm not really going for authenticity. I just don't want it to taste like my Carolina style pulled pork. Leaning towards apple wood. Plan on making some enchilada's with the leftovers. Leftover pull makes the best enchilada stuffing.
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Inject some mojo marinade and foil for most of the cook, or try this marinade I use a lot, lime juice grapefruit juice, orange juice, garlic, salt pepper, oregano, thinly sliced onion. Let sit overnight. HTH.
Big'un -
Cuban pork also uses a lot of cumin.
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10-4 on the cumin. love that stuff!
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Aye Chihuaha! Giada's got my vote too!
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Dude, you can never go wrong with Floyd! Haha. Here's my personal favorite:
http://hydepark.hevre.co.il/upload04/041024_170336-208_pink floyd album.jpg -
Do you have a recipe for enchilada's using leftover pull? Sounds great and I just did some butts yesterday.
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Don't really have a "recipe". Usually just slap it all together, but here's one I found that's close to what I usually end up doing. K.S.S. all the way, always. Just sub the pull for the chicken in this one:
http://www.globalgourmet.com/destinations/mexico/enchverd.html
Oh yeah, I usually use the Mexican style crema instead of sour cream. I also re-egg the entire thing in a casserole dish till nice and bubbly. You can make your own salsa verde if you have the time but the Goya store bought stuff is pretty on point.
Good luck, can't go wrong w/ enchiladas. -
here is a link to a very good recipe, even use more garlic. he used peach, ive used guava and it was good with a light smoke
http://www.eggheadforum.com/archives//2004/messages/110702.htmfukahwee maineyou can lead a fish to water but you can not make him drink it -
Didn't you have a spicey sauce that you served this with??? Thinking about doing it for the 4th and I seem to remember way back when you posted some pics w/ a sauce.
-ChrisC -
the mojo sauce is half way down the page, needs more garlic and a little extra limefukahwee maineyou can lead a fish to water but you can not make him drink it
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