I've always wanted to try the lechon asado recipe from BBQ University and Friday is our company pot luck.
I'm using a 7-8 lb butt and I'm wondering if it's traditional to serve it sliced or pulled. If sliced, what's the test for doneness? I plan to cook overnight at around 250-275 degrees.
I'm using a 7-8 lb butt and I'm wondering if it's traditional to serve it sliced or pulled. If sliced, what's the test for doneness? I plan to cook overnight at around 250-275 degrees.