Difference between revisions of "Lechon Asado"
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==Ingredients:== | ==Ingredients:== | ||
*One 4 1/2-pound pork shoulder | *One 4 1/2-pound pork shoulder | ||
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*2 tablespoon white wine vinegar | *2 tablespoon white wine vinegar | ||
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# Wash the pork shoulder. | # Wash the pork shoulder. | ||
# Skin side down with a sharp knife make incisions in different places of the pork shoulder. | # Skin side down with a sharp knife make incisions in different places of the pork shoulder. | ||
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# Raise the temperature to 375ºF and cook for 15 to 30 minutes until the skin is toasted and browned. | # Raise the temperature to 375ºF and cook for 15 to 30 minutes until the skin is toasted and browned. | ||
| − | [[Category:Pork | + | [[Category:Pork Recipes|{{PAGENAME}}]] |
| − | [[Category:Puerto Rican | + | [[Category:Puerto Rican cuisine]] |
Latest revision as of 16:37, 16 July 2012
Ingredients:
- One 4 1/2-pound pork shoulder
- 1 1/2 tablespoons kosher salt
- 12 medium garlic cloves, peeled
- 1 tablespoon pepper
- 2 tablespoons whole dry oregano
- 2 tablespoons fresh thyme
- 2 tablespoons olive oil
- 2 tablespoon white wine vinegar
Procedures:
- Wash the pork shoulder.
- Skin side down with a sharp knife make incisions in different places of the pork shoulder.
- Grind together the garlic, pepper, oregano, and salt
- When done grinding add in oil and vinegar and mix well.
- Fill the incisions of the pork.
- What ever is left over rub on the outside of the pork.
- Put away in the refrigerator for 3 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.
- Preheat the oven at 350ºF for at least 10 minutes before you begin cooking the pork shoulder.
- Cook the pork for 3 1/2 hours.
- Raise the temperature to 375ºF and cook for 15 to 30 minutes until the skin is toasted and browned.
