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Lechon Asado - Roast Pork




Source of Recipe


Internet


List of Ingredients




One "fresh ham" with bone in (or have your butcher butterfly it for you!) and
skin on

Mojo Marinade

20 cloves garlic
2 teaspoons salt
1 and 1/2 cups sour orange juice (or use two parts orange juice to one part
lemon juice and one part lime juice)
1 cup minced onion
1 teaspoon oregano
1 and 1/2 cups Spanish olive oil



Recipe



Mash the garlic and salt together with a mortar and pestle. (A rolling pin on
a cutting board works pretty good too.) 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:

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.

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.

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.