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Lechon Asado al horno


Ingredients:
1-6 pound pork shoulder
5 teaspoons of salt
5 medium garlic cloves
1/2 teaspoon of powdered pepper
1/2 teaspoon of crushed oregano
3 tablespoons of vegetable oil
1 tablespoon of vinegar
Procedure:
Wash the pork shoulder. With a sharp knife make incisions in different place of the pork shoulder. Put salt in the incisions and on the outside. Rub in the salt.
Grind together the garlic, pepper, oregano, and 1 tablespoon of salt. Spread this mix on the outside of the pork.
Mix the vinager and the remaining oil and spread on the outside of the pork. Put away in the refrigerator for 1 day. If you planned to cook it the same day, prepare the pork at least 1 hour ahead of time.
Remove the pork shoulder from the refrigerator 2 hours before putting it in the oven.
Turn the oven on 10 minutes before you place the pork shoulder in the oven and set the temperature to 350ºF.
Cook the pork for 3 1/2 hours. Then raise the temperature to 375ºF and cook for 15 to 30 minutes until the skin is toasted.

INGREDIENTS
1 5 or 6-lb. leg of pork
3 tb Minced fresh garlic
pn Ground bay leaves
Big pinch ground oregano
Big pinch ground cumin
1/4 c Sour orange juice (or equal
1/4 c White wine or dry sherry
2 lg Onions, sliced
4 Or 5 potatoes, peeled and
1 tb Olive oil
Fresh ground black pepper

PREPARATION
last 1 1/2 hour of cooking - makes great browned potatoes! Trim excess fat from roast and stick it all over with the tip of a knife. Mash the garlic into a paste, then mash in the ground bay leaf, oregano, cumin & olive oil. Rub this all over the roast. Place roast in a big pan or dish (not aluminum), then sprinkle with pepper and douse with sour orange juice and wine. Scatter the onions over the roast, then wrap entire roast in plastic and refrigerate. Marinate at least one hour or overnight (longer is better). Turn the roast several times in the marinade. Heat oven to 350. Put the meat in a roasting pan (not aluminum), save the marinade, and place in the oven. Cook for an hour, fat side down. Turn roast fat side up, add marinade and onions, and reduce heat to 325; tent loosely with foil if needed. Baste frequently with the pan juices and continue cooking until done (30-35 min. to the pound++150 minimum; 180 very well done). Add water or wine if drippings begin to smoke or burn. Let sit before carving. Serve with Mojo Criollo. Makes fabulous gravy!

© BigOven.com

recipesepicurean.com CUBAN ROASTED PORK



Ingredients:
One "fresh ham" with bone in (or have your butcher butterfly it for you). Leave the skin on

Mojo Marinade
20 cloves garlic mashed, minced
2 teaspoons salt
1 and 1/2 cups sour orange juice
(If you can't get sour orange juice in your area, mix use two parts orange juice to one part lemon juice and one part lime juice)
1 cup minced onion
1 teaspoon oregano
1 1/2 cups olive oil

Directions:
To the garlic, Add dried oregano, onion and the sour orange. Mix well . Heat oil in small sauce pan, add thias mixture the oil and whisk.

Pierce pork as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or overnight.

To Cook:
Preheat oven to 450F. Place the pork fattest side up in an open roasting pan. Place pan in oven and reduce temperature to 325F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, the roast is done at 1800F.

3 GUYS FROM MIAMI RECIPE

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Thank you for the recipes, Marisol. I did once Lechon asado here and took my sister recipes just like yours. Turn out very good. Now I could take this recipes and my next time cooking use yours. Try do the cuban style. Thank again. Have a great Holidays!