Time 3h10m Number Of Ingredients 10 Steps:
Pat dry the pork roast and prepare a plastic container or freezer bag big enough to hold it plus some liquid. Squeeze the juice from the orange, lime and lemon. Crush or finely chop the garlic and thinly slice the onion. Mix the juices with rest of ingredients (dry or fresh oregano, cumin, salt, garlic, onion and pepper) in the container/bag. Add the pork into the marinade and turn or seal the bag and shake a little to cover all over. Leave the pork to marinade overnight in the fridge, ideally turning at least once. When ready to cook, bring the pork out of the fridge ahead of time - around 30-60min - to allow it to come to room temperature. Preheat the oven to 325F/ 160C. Place the pork in a roasting dish with the skin side up, sitting in a little of the citrus marinade juice. Save the rest of the marinade, including all of the onions. Baste the pork with the juice in the dish after 1-2hr and continue cooking. Roast for 3 hours, or a little more if needed, covering with foil if the top gets too brown. You should get an internal temp of at least 170F to be able to slice, or 190-200F to be able to shred when it’s ready. While the pork is cooking, bring the remaining marinade to a gentle simmer and cook for around 5 minutes to soften the onions. Serve this as a sauce over the pork when serving.
Time 2h48m Yield 8 Number Of Ingredients 11 Steps:
Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle. Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth. Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits. Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight. Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).
Yield Serves 10 to 12 Number Of Ingredients 11 Steps:
Prepare the marinade Mix all marinade ingredients in a bowl and let sit for 10 minutes. Marinate the pork If using a flavor injector (see cooking notes), strain half the marinade into a bowl, adding the strained-out garlic to the other half of the marinade. Use the injector to take in some strained marinade, pierce the pork with the tip of the needle, and inject it into the flesh. Do this all over the meat until the strained marinade has been used up. If you are not using a flavor injector, use a long, thin knife to create deep gashes all over the flesh and pour the marinade over the pork. Place the marinated pork in a deep bowl or container. Generously season the outside of the pork with salt and pour the remaining marinade all over it, spreading the onion rings all over the top. Cover well with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. Boil the marinade for basting Remove the pork from the marinade and place it on a platter. Transfer the marinade to a saucepan, add the onions, and bring to a boil for 2 minutes. Remove from the heat and allow to cool. Place the boiled marinade and onions in a blender and puree until smooth. The marinade is now ready to use as a basting liquid. Grill the pork Before heating your grill, remove the pork from the refrigerator and bring to room temperature. Heat your grill to 550°F and close the lid. Wait at least 15 minutes before lowering the temperature to 300°F. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs. If your cut has the skin still attached, begin the cooking process with the skin side up (away from the direct heat). Grill your meat about 2 1/2 hours total. Turn the meat over once when you are one quarter through with the cooking time, again when you are halfway through, and once more when three-quarters of the cooking time has elapsed. The pork is ready when it reaches an internal temperature of 150°F on the grill (it will continue to cook when it’s off the heat, raising the internal temperature to the desired 160°F).
Time P1DT8h4m Yield 10 Number Of Ingredients 14 Steps:
Using a mortar and pestle smash garlic with a pinch of salt. Transfer to a bowl. Juice Seville oranges to make 1 1/2 cups of juice or use 1 1/2 cups of naranja agria. Juice the two limes as well. Add to the bowl with the smashed garlic. Stir in the rest of the ingredients to combine and set aside. *Remember depending on how big your pork leg or shoulder is you may have to double or even quadruple mojo criollo recipe. Make as many deep slits into the meat of the leg. However, DO NOT pierce the skin. To achieve crispy skin for chicharrones it needs to be in one piece. Put the leg or shoulder into a turkey brining bag with a good closure, preferably ziplock. Pour mojo criollo all over pork. Using your hands push some of the smashed garlic from the mojo criollo into all the deep slits. Seal the bag and put into large roasting pan. Marinate for 24-48 hours in the refrigerator. Turn periodically so every part of the meat gets submerged. Remove the pork from the refrigerator 30-60 minutes before you are ready to cook it. You don’t want to shock the meat going from a really cold refrigerator into a hot oven. Preheat oven to 425 degrees. Using a cooking syringe add more mojo criollo deep into the meat. Place the pork into the roasting pan skin side up. Any extra mojo can be left in the bottom of the pan. I don’t use a rack and I let the meat cook in the extra mojo. Put in the 425 degree oven and cook for 30 minutes. Decrease the temperature to 325 degrees, cover lightly and continue cooking until internal temperature reaches 160 degrees. A good guide is for every pound cook for 30 minutes until done. About every hour I like to take the leg out and continue to push mojo into the meat using a cooking syringe. Keep the skin covered each time it goes back into the oven. The last 30 minutes of cooking remove foil and let the skin finish cooking for crispy results. While skin is crisping make garlic mojo. When done remove from oven and transfer to a serving platter or cutting board and let rest. Using a mortar and pestle smash garlic with a pinch of salt. Heat a small saute pan on medium heat and add olive oil. When olive oil is warm add garlic and stir. Cook for 2-3 minutes and then add lime juice. Season with salt, taste until personal flavor is desired. Cut and serve with garlic mojo. If garlic mojo is too strong for some people serve meat with pan drippings of mojo.
Time 7h10m Yield 6 to 8 servings Number Of Ingredients 30 Steps:
For the pork marinade: Rinse the pork with warm water and place on a half-sheet pan preferably 1 to 2 inches deep. Carefully stab 8 to 10 slits with the tip of a chef’s knife in different areas of the meat. (Note: If you are using a pork shoulder instead, cut under the thick cap of fat using a fillet knife, cutting while pulling the fat out of the way to one side, revealing the meat; do not remove the layer of fat, just detach it to make way for stabbing slits with your knife.) Using your hands, fill all the slits with garlic cloves, pressing them down into each slit. Add salt and pepper and spread evenly. Pour lemon and lime juices over the pork. Add the achiote, coriander and oregano. Using your hands, massage and spread evenly. Pour the olive oil and spread evenly. Let the pork rest at room temperature for 2 hours. For the blending ingredients: Add the onions, basil, olives, olive oil, green onions, green peppers, lemon, red pepper, yellow pepper and 2 quarts water to a blender. Blend until thick. Set aside. For the mojo marinade: Stir together the achiote, lemon and lime juices, olive oil, garlic, coriander, cumin, salt, pepper and orange slices in a bowl. Preheat the oven to 350 degrees F. Transfer the pork to a deeper roasting pan, preferably 4 inches deep. Add the blending mixture by pouring it evenly over the pork. Now pour the mojo marinate evenly over the pork. Add water, making sure to pour on the sides of the pan and not on top of the pork, and fill at least two-thirds of the way. Cover the pork with foil, sealing tight, and place in the oven. Roast 3 1/2 hours, then remove the foil and turn the oven up to 425 degrees F. Continue to roast for an additional hour. Serve hot with your favorite rice and beans.
Time 5h10m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Remove excess fat and skin from pork roast. Marinate with spices, pierce holes in meat, and set aside for 2 hours. Roast at 350F for 2 1/2 to 3 hours. Turn the meat and baste frequently.
More about “roast pork cuban style lechon asado recipes”
Yield 10-12 servings Number Of Ingredients 8 Steps:
Combine the juices, garlic, dried oregano, cumin (optional), and black pepper for the marinade in a blender and process until smooth. Set aside until ready to use. Place the pork in a large roasting pan. With the tip of a sharp knife, make numerous incisions into the meat (do not score the skin). Toss the marinade over the pork, cover with plastic wrap, and place in the refrigerator to marinate overnight, turning the meat several times if possible. Preheat the oven to 250°F. Bring the pork to room temperature. Remove the meat from the marinade, pat it dry, and reserve the marinade. Place the pork skin-side up inside the roasting pan and add the marinade back into the roasting pan. Cover the pork with aluminum foil and insert into the oven. Cook for 8 to 9 hours until the meat reaches an internal temperature of 170°F to 190°F near the bone, shreds easily, and the liquid runs clear when the meat is pierced. To get crisp skin, remove the pork from the oven and turn the oven up to 450°F. Once the oven is preheated, remove the foil from the pork and put it back in the oven. Check the pork every few minutes so the skin does not burn. Remove the pork when it has crisped nicely, 15 to 30 minutes total. Remove the pork from the oven and let it rest 15 to 20 minutes before carving. Discard the braising liquid. Serve in chunks and drizzle with Mojo Criollo sauce.
