Last modified on 28 March 2013, at 22:33

Cookbook:Lechon Asado

Cookbook | Ingredients | Recipes

Ingredients:Edit

  • One 4 1/2-pound (2.5kg) 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

Directions:Edit

  1. Wash the pork shoulder.
  2. Skin side down with a sharp knife make incisions in different places of the pork shoulder.
  3. Grind together the garlic, pepper, oregano, and salt
  4. When done grinding add in oil and vinegar and mix well.
  5. Fill the incisions of the pork.
  6. What ever is left over rub on the outside of the pork.
  7. Put away in the refrigerator for 3 day.
  8. If you planned to cook it the same day, prepare the pork at least 1 hour ahead of time.
  9. Remove the pork shoulder from the refrigerator 2 hours before putting it in the oven.
  10. Preheat the oven at 350ºF (180°C) for at least 10 minutes before you begin cooking the pork shoulder.
  11. Cook the pork for 3 1/2 hours.
  12. Raise the temperature to 375°F (195°C) and cook for 15 to 30 minutes until the skin is toasted and browned.