¡Lechón Asado! Rotisseried

[Robert-R]

Wifey loves her pork... thought I'd treat her to something different: Lechón Asado. Which translates as Roast Pork.

Deboned a 4.5 pound pork butt, gently slashed it numerous times, marinated it for 24 hours, tied it up, put it on a spit & into the 14.5.

While the meat was cooking, gently boiled what was left of the marinade for 5 minutes & reserved for sauce to be served with the meat.

Spun at 340* over a full ring of KBB & 5 small chunks hickory. Pulled at an internal temp of 170* - about 2 1/4 hours.

Let it rest for 20 minutes. Carved it.

Time To Eat.

¡Sabroso! Will do it again.



& next time remember the fresh oregano leaves for garnish that were in the refrigerator.

Full recipe can be found in Weber's book "New American Barbeque".

 

[ChuckO]

Oh man, I've got to do this, looks amazing. Nicely done Robert

 

[Pat G]

I'm way too hungry to be looking at this. Definitely looks amazing Robert.

 

[Dustin Dorsey]

Looks fantastic, Robert!

 

[JeffG]

Really nice Roti deboned pork butt cook Robert, the color is amazing, have to look up that recipe.

 

[Rich Dahl]

That looks really good Robert. I've been looking at that recipe for awhile now, after seeing yours it's a must do.

 

[Randy]

That looks great, nice job

 

[CaseT]

That's some great looking rotisserie!

 

[Barb D]

That looks awesome and your plated pic tells the story. Outstanding job Robert.

 

[Cliff Bartlett]

How cool to have a rotisserie for the 14. That looks really splendid Robert. i'm glad I'm not the only one to forget the garnish for the presentation shot!

 

[Robert-R]

Thanks everyone for the compliments. Lots of leftovers.... an EZ dinner tonight. Considering sandwiches for lunch tomorrow.

 

[Rusty James]

Never seen a butt cut up that way, or prepared that way, either, but it sure looks good!

 

[Brad Olson]

Robert, when you were slicing the pork just how many of those crispy outside bits did you eat?