If you haven’t heard of the term “lechón”, you must be missing out on your food vocabulary! And if you haven’t enjoyed its mouth-watering, crispy skin and tender meat, you must be missing half your life! Pardon us if the intro sounds a bit exaggerated but seriously, once you’ve tasted the blissful lusciousness of a whole roast pork, we guarantee that you’ll end up wanting more! So what is a lechón anyway? For those of you who haven’t been served this heavenly dish, a lechón is a roasted hog that’s long been a part of Cuba, Puerto Rico, the Philippines and South America’s culinary tradition. It is made by roasting a whole suckling pig on a pit, rotisserie or oven with the goal of feeding a large group of people. One variety of the dish is the equally popular lechón asado. This dish on the other hand is made by roasting just a part of a pig, specifically a pork shoulder, instead of the entire hog. So if you are interested in making this grilled delicacy using your La Caja China, here’s an easy recipe for you to follow!
* 1 pork shoulder weighing 6 to 8 lbs
* 1 cup lime or orange juice
* ¼ cup dry sherry
* 2 onion heads, thinly sliced
* 1 head of garlic, minced
* 1 ½ tsp dried oregano
* ½ tsp ground black pepper
* 1 tbsp salt
* 1 ½ tsp ground cumin
* ¼ tsp bay leaf powder
* 1 tbsp olive oil
1. Prepare your pork shoulder a day before to make it more flavorful. Create shallow cuts or slits all over the meat to let the marinade seep in.
2. Use the La Caja China mojo sauce as the marinade. If you want to create your own, simply combine the lime or orange juice, dry sherry and onion in a jar. Set this aside.
3. Using your reliable masher or mortar, create a paste by combining the minced garlic, oregano, black pepper, salt, cumin, bay leaf powder and olive oil. Once the mixture is thoroughly mashed, rub it all over your pork shoulder.
4. Get your heavy-duty marinade bag; place the rubbed meat in and pour in the orange or lime mixture. Make sure that the entire meat is well-covered. Refrigerate this overnight to let the flavors and spices sink in to the meat.
5. Thaw the pork at least 30 minutes to an hour before roasting.
6. Prepare your La Caja China roasting box. Light up 2 – 3 pounds of charcoal and wait for them to burn evenly. Spread them out.
7. Remove the marinade from your pork shoulder and keep them in a jar. You can still use it for basting.
8. Place the meat on the grill and let it cook for an hour until the internal temperature reaches 150 degrees Fahrenheit. Turn it on its sides twice during this time for the meat to evenly cook.
9. Wait another 30 minutes until the meat is fork tender. Let it sit around for 10 minutes before carving.
10. Serve with rice, black beans and fried sweet plantains!
Good luck cooking your very own lechon asado using your La Caja China grill! If the pork shoulder isn’t enough to feed your guests, you can also prepare yummy barbecue ribs and whole roast pork! For more barbecue grill tips and barbecue recipes, don’t forget to check back on our blog site!
Want to know more about Cuban lechon asado? Watch this video!
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