Try this Cuban / Puerto Rican style Pork roast recipe, or contribute your own.
Suggest a better descriptionFor the Lechon:
Poke holes all over the pork using a small paring knife. Place the pork into a large gallon sized ziplock bag. In a food processor, add the onion and garlic and pulse until minced. Add the adobo, herbs , lime juice, and a large pinch of salt and pepper, and process until well combined. Pour mixture over the pork in the ziplock bag. Press air out as best you can, and seal. Marinade for a few hours (preferably the12hours).
Spray the bowl of a large Crockpot with non-stick cooking spray. Place pork butt (fat side up) in the Crockpot, and pour entire contents of the bag over it. Cover with the lid and cook on low for 8 hours (you can let it go longer if you are at work or out and about - this stuff will not dry out!). When ready to eat, carefully pull pork out of the liquid (it will fall apart) and place on a cutting board. Remove extra fatty pieces and shred the pork with 2 forks (it will basically shred itself it's so tender!). Place on a large serving platter and garnish with lime wedges. Serve with additional chopped onions, lime wedges, and mojito sauce (instructions below).
Alternative
Roast in the oven for 45 minutes, or until crackling starts to form. Reduce the oven to 180°C (350°F/Gas 4).
Remove the pork from the tin and set aside. Add the vegetables, herbs, garlic, wine, sherry vinegar and 375 ml (13 fl oz/1 ½ cups) water to the roasting tin and stir to combine. Return the pork to the tin, sitting it on top of the vegetable mixture, skin side up. Cover with foil and cook for a further 2 hours until the meat becomes tender.
Increase the heat to 220°C (425°F/Gas 7), remove the foil from the meat and roast for a further 15-20 minutes to crisp up the crackling. Remove from the oven and set aside until cool enough to handle. Carefully remove the bones and discard. Discard the vegetable base.
For the Mojito Sauce:
1/2 onion (about 3/4 cup), minced
6 cloves garlic, minced
2-3 limes, juiced
3/4 cups canola oil
salt & pepper
For the Mojito Sauce:
Add minced onion and minced garlic to a heat proof bowl. Heat canola oil in a pan until bubbly hot (put the handle of a wooden spoon in the oil and when it bubbles around it, it's ready!). Carefully pour hot oil over the onions and garlic a little at a time (stirring in between). You should hear it sizzle as it cooks the raw garlic and onions, and it will smell AMAZING!!! Last, squeeze the juice of 2-3 limes and season with a pinch of salt and pepper. Stir well and serve warm over lechon (make sure each person stirs well before spooning it over their lechon - it separates as it sits)!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2803g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 13162 | ||
Calories from Fat: 11971 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1330.2g | 1774 % | |
Saturated Fat 484g | 2420 % | |
Monounsaturated Fat 620.4g | ||
Polyunsanturated Fat 142g | ||
Cholesterol 1800mg | 554 % | |
Sodium 4132.5mg | 143 % | |
Potassium 5220.2mg | 137 % | |
Total Carbohydrate 44.7g | 13 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 36.2g | ||
Protein 239.5g | 342 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13162
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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