posted by Marlen 10-12-100 10:10 PM
Cuban Roasted Pork (Lechon Asado)
One "fresh ham" with bone in (or have your butcher butterfly it for you!) and skin on
20 cloves garlic
2 teaspoons salt
1 and 1/2 cups sour orange juice (If you can't get sour orange juice, in a pinch, use two parts orange to one part lemon and one part lime)
1 cup minced onion
1 teaspoon oregano
1 and 1/2 cups Spanish olive oil
Mash the garlic and salt together. Add dried oregano, onion and the sour orange to the mash and mix thoroughly. Heat oil in small sauce pan, add the mash to the oil and whisk. Pierce pork as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or overnight.
To cook in the oven,preheat oven to 450°F. Place the pork fattest side up in an open roasting pan. Place pan in oven and reduce temperature to 325°F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, the roast is done at 180°F.
To use barbecue grill, use a covered grill, such as the Webber kettle. Bank the coals to each side, leaving an empty space beneath your ham. Spoon extra marinade over the roast occasionally as it cooks. Add charcoal to the sides as needed to maintain roasting temperature. Using a meat thermometer, the roast is done at 180°F.
For stovetop, place ham in a large Dutch oven, covered stock pan, etc. Whatever you need to fit. Add about 1 cup of marinade to the pan. Bring to a boil. Adjust the heat to low, cover and cook until completely done. Add additional marinade as needed to keep at least one inch of liquid in bottom of pan -- otherwise roast will burn.
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