Serve as a main meal or in a Cuban Sandwich*.
Lechón Asado
serves 5
Needs to marinade overnight
and cook 8-9 hours
Step I: marinade overnight
1 cup (240 ml) sour orange juice or equal parts organic lime juice and orange juice1 whole head of garlic cloves
1 Tbs. (15 ml) each: sea salt and cumin
1 tsp. (5 ml) black pepper
4 pounds (1920 g) bone-in, skin-on-pork shoulder
1. Combine the ingredients in a blender and process until smooth. Set aside.
2. Place the pork in a large roasting pan. With the tip of a shape knife, make several incisions into the meat.
3. Toss the marinade over the pork, cover with plastic wrap, and place in the refrigerator overnight. Turn the meat several times.
Step II: preheat oven 250℉ (160℃)
1. Bring the pork to room temperature.2. Remove the meat from the marinade, pat it dry, and keep the marinade.
3. Place the pork skin-side up inside the roasting pan.
4. Add the marinade to the pan.
5. Cover the pork with aluminum foil, place in the oven.
6. Cook for 8-9 hours until the internal temperature of 170-190℉ (77-88℃) near the bone.
7. Remove the pork from the oven and turn the oven up to 450℉ (230℃).
8. Remove the foil and place back in the oven. about 15-30 minutes.
9. Remove the pork from the oven before the skin burns and the pork is crisped.
10. Let it rest 15-20 minutes before craving.
11. Discard the liquid.
Sandwich Cubano
http://veggiefernandezs.blogspot.com/2015/02/sandwich-cubano.html
