Lechon Asado - A Traditional Cuban BBQ Delicacy Made Easy

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with healthier fats.

adobo seasoning

💰Cheaper: homemade spice mix

Homemade mix can be more cost-effective.

vinegar

💰Cheaper: lemon juice

Lemon juice can provide acidity at a lower cost.

pork shoulder

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Chicken thighs are a cheaper protein alternative.

Place the garlic in a food processor and pulse until finely chopped.

Add the sour orange juice, garlic, salt, pepper, cumin, oregano, and Tina Cannon Rub. Pulse to combine.

Add the sliced onions.

Pat the pork dry and score the fat cap in a diamond pattern all the way down to the meat.

Place the pork in a container and pour ½ of the marinade and onions over the meat.

Cover and refrigerate overnight.

Fill your grill with FOGO Premium Charcoal and prepare for indirect cooking at 275°F.

Remove the pork from the marinade and place it in the Dutch Oven. Do not cover.

Place the Meater+ Thermometer so the tip is in the center of the meat.

Pour ½ of the marinade and onions over the pork.

Place the Dutch Oven on the grill and close the dome.

Cook until the meat reaches 165-170°F.

Once the meat has reached that temperature, place the lid to the Dutch Oven over the pork and seal the pot.

Continue cooking until the internal temp hits 203°F.

Remove from the heat and rest for a minimum of one hour.

While the meat is resting, place the carbon steel fry pan over medium high heat.

Add the rest of the MOJO marinade and onions to the pan.

Bring it to a boil and continue to cook for 5-10 minutes or until the sauce begins to thicken.

Remove from the heat.

Once the meat has rested, shred the pork.

To serve, spoon some of the remaining marinade and onions over the pork.

Cooking Techniques

Equipment Needed

Spice Level: