Wednesday, November 30, 2011

Roasted Pork Shoulder - Lechon Asado

If you ever saw the movie "My Big Fat Greek Wedding", you'll remember that they would celebrate every occasion with lamb. Well, we will roast a pork for almost any occasion! On Christmas Eve we even roast an entire pig in a wooden contraption called a "caja china".

This is one of those recipes that it really is a matter of taste.  You can add more or less spices.  However, I will list what I used but you can adapt to your preference.

Roasted Pork - Lechon Asado 

6 lb. pork shoulder butt (blade roast)
sea salt*
black pepper*
garlic powder*
2 teaspoons crushed oregano*
1 teaspoon ground cumin*
1/2 teaspoon ground mustard
1/2 teaspoon rosemary
1/2 teaspoon cayenne pepper
mojo (store bought if available or mix 1 cup lemon juice, 1 cup bitter orange juice and 8 peeled and crushed garlic cloves.  Let sit for about 30 minutes before using for marinade)*

Score the thick skin or hide in a crosshatch pattern with a sharp knife.  Place in a roasting pan with the meaty side up to season.  With a sharp knife make deep slits into the meat. Season generously with salt, pepper, and garlic.  Add oregano, cumin, and the rest of the dry ingredients to taste and then rub well over meat. Pour the mojo over the pork especially into the slits.   Turn the meat over and season especially where the meat is exposed through the crosshatch cuts. Cover and let marinate in the refrigerator for at least a couple of hours, if possible overnight would be best.

Roast at 275°, for 5 hours or until internal temperature reaches 160°. The meat will fall off the bone and the skin will be toasty and crunchy.

*These ingredients are a must, the others are optional.