Lechon Asado help.


 
J

Jerry P.

TVWBB Super Fan
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.
 
It is served either way. Take to pullably tender if you want to go that route, or to around 170-175 if you want to go sliced.
 
Thanks Kevin. You a fan of the Raichlen recipe or lechon asado in general? I'm open to a better alternative if you have one. I'm bored with my regular pulled pork and am looking for something new. This recipe piqued my interest.
 
i love my Mexican-Puerto Rican background.... best of both worlds i feel. Love lechon and pernil.... we never had it pulled though. It wa always sliced, but i dont think it makes a difference... the stuff is awesome.

It also doenst have to be sour orange juice, we have always just used regular orange juice and oranges.
 
I'm not a big Raichlen fan but looking at his recipe, it's good.

I make lechon asado fairly often, with a butt or a fresh ham (for the skin). My neighbor in Florida makes it all the time - at least once a week - so when there (as I am now) it eat it often. It's the most common approach for pork - ham or shoulder - of most Cubans I know (my neighbor is Cuban).

Imo, it must be mojo, made with sour orange juice (or at least sweet o.j. combined with sour juices, as here). I find stright sweet o.j. too sweet myself - but it can certainly be made that way.
 
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