Brittney S asked:
It can be Cuban or Puerto Rican style lechon.
I want to make lechon but I don’t want to use a whole pig, I’m going to get a pork shoulder.
It can be Cuban or Puerto Rican style lechon.
I want to make lechon but I don’t want to use a whole pig, I’m going to get a pork shoulder.
Tags: Authentic Recipe, Cuban Roast Pork, Puerto Rican Style
December 30th, 2008 at 11:57 am
Cuban Pork Roast
12 servings 3½ hours 20 min prep
1 cup orange juice
10 cloves garlic, minced
4 teaspoons ground cumin
2 teaspoons dried thyme
2 tablespoons fresh cilantro, minced
4 bay leaves
1 boneless pork loin roast
1/2 teaspoon salt
1/2 teaspoon pepper
Combine the first 7 ingredients; blend.
Pour HALF of the marinade into a large resealable plastic bag; add the roast, refrigerate for 2 hours.
Refrigerate remaining marinade.
Place the the roast in a 13×9 baking dish; Pour reserved marinade over the roast.
Cover and bake at 350 degrees for 1 hour, uncover; Baste with pan drippings.
Bake 15 minutes longer or until a meat thermometer reads 160 degrees.
Discard bay leaves.
Let roast stand for 15 minutes before slicing.
December 31st, 2008 at 4:07 pm
Garlic and Red Wine Cuban Roast Pork:
½ day ½ day prep
8 servings
5 lbs pork roast, with bone
6 cloves garlic, chopped
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 cup red wine
6 cloves garlic, halved
1. Marinate pork overnight in red wine, 6 cloves of chopped garlic, rosemary and oregano.
2. Preheat oven to 325 degrees F.
3. Transfer pork roast and marinade to a large Dutch oven and make twelve slits in the roast.
4. Insert a halved garlic clove in each slit.
5. Cover and roast pork for about 3 hours or until a meat thermometer inserted in thickest part of meat reads at least 165 degrees F.
6. Let sit for 10 minutes before slicing and serving.
January 2nd, 2009 at 6:11 pm
1 1/2 lbs pork (pork shoulder or rump)
3 garlic cloves, crushed
2 laurel leaves (bay leaves)
1 teaspoon peppercorns or 1/2 teaspoon black pepper
salt
water, for boiling
oil (for frying)
SAUCE
3 tablespoons soy sauce
5 tablespoons vinegar
1 shallot, minced or 1 small onion, minced
1 garlic clove, minced
chili peppers (optional)
Cut the pork into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.
Bring to a boil and simmer for 35-45 minutes or until skin is tender.
Drain, cool and air dry.
Deep-fry pork pieces in batches until golden brown and blisters appear on skin.
Mix all the sauce ingredients.
Enjoy!
January 2nd, 2009 at 9:54 pm
Ingredients
1 8-10 lbs. PERNIL (Pork Shoulder)
1 Big head of garlic
Adobo to your taste
2 Teaspoons of ground black pepper
1 Tablespoon of olive oil
1 Teaspoon of crushed oregano
Directions
Start by pre-heating your oven to 350º.
Sit down and peel all the garlic (while you are watching a little bit of your novela (soap)). (TIP)
Wash the pernil with cold water and sprinkle some adobo to your taste. For a better flavor, season the night before. Make stabs (about 1 inch wide) so you can put the paste like mixture in them. (Ladies be nice and don’t think about that new dress that he won’t let you buy when you are stabbing the pernil).
Take out your pilón and dust it off (ha ha). Mash the garlic to a paste and add the oregano and pepper. (Achoo!! Salud-Bless You)
After the garlic and pepper are well mixed, add the olive oil and stir with a spoon to make a paste like mixture. FUA, it is ready.
Place about 1 teaspoon of the paste into each hole of the pernil.
Cover the bottom of your baking pan with aluminum foil and place the pernil on top. (TIP)
Cover the pernil well with aluminum foil so it will come out juicy, not dry. Uncover it for the last 15 – 20 minutes on a high setting for some crunchy “chicharrón” skin.
Bake for 4 to 5 hours at 350º. (The time depends on your oven. Check it in 3½ hours). (TIP)
Sit down and relax.