Lechon Asado - A Traditional Cuban BBQ Delicacy Made Easy
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- čas přidán 21. 07. 2024
- If you are going to reproduce one of our recipes, this is the one! Lechon Asado, aka Cuban Roast Pork is a staple here in South Florida and there is a good reason. It is incredibly delicioso! It is our take on smoked pulled pork but served El Cubano style. Enjoy the meat as is or go crazy and make yourself a Cuban sandwich with this deliciousness.
#BigGreenEgg #lechon #cuban
Full RECIPE and blog here --- www.fogocharcoal.com/blogs/co...
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Facebook: / cptnron302
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Follow these links to find out more about the products we used here:
FOGO Premium Charcoal- bit.ly/lechonCharcoal
FOGO All Natural Firestarters- bit.ly/lechonStarters
Blazaball- bit.ly/lechonBlazaball
Kick Ash Basket- shop.kookio.com/kickash-basket
Ceramic Dutch Oven- shop.kookio.com/Clay-Dutch-Oven
Santoku Chefs Knife- shop.kookio.com/Santoku-Knife
Leather Grilling Gloves- shop.kookio.com/leather-gloves
Carbon Steel Fry Pan- shop.kookio.com/carbon-steel-pan
Tina Cannon's European Blend Seasoning- shop.kookio.com/Tina-Cannon-E...
Meater+ WIFI Thermometer- shop.kookio.com/meater-plus
Fifth & Cherry Cutting Board- fifthandcherry.com/?sscid=61k... CODE CAP15 Saves 15%
FOGO Rewards Program- www.fogocharcoal.com/pages/re...
CHAPTERS:
00:00 Lechon Asado aka Cuban Roast Pork
00:45 MOJO Marinade
02:03 Pork Prep
03:55 Grill Setup
04:20 Come On Baby Light My Fire
04:22 Blazaball
04:40 FOGO Black Bag Charcoal
05:00 what is indirect cooking?
05:45 ceramic grilling dutch oven
06:15 pork on the grill
06:25 the Meater Thermometer
06:35 lechon asado recap
07:25 the dutch oven "wrap"
07:58 pork is done
08:30 MOJO sauce
09:10 pork pulling - Jak na to + styl
Me encantó el lechon azado es tradicional en Cuba y me encanta 😢😢😢.Felicidades a Sebastian en el día de los padres. Muchas felicidades por su canal. Aprecio su enseñanza ❤❤❤
Muchas Gracias amigo!🙏🏼🙏🏼
Looks great Ron! 🔥🔥🔥
I highly recommend to make this
This is packed with flavors. I've gotta make this.
Do not wait Jay!
Saw post on TikTok and loaded up video on CZcams. You’re videos are informative and inspirational . Keep them coming Ron!
That's great, welcome aboard
Love your energy and how you demonstrate all the videos you really love this stuff makes it exciting haha. These videos are great, not to big of a sales pitch perfect explanation of all the products & recipes used. I forget your working for FOGO, pitch is so good you make it feel like you're cooking from home great production haha.
This comment just made my day, thank you!
If you make one of our recipes, THIS IS THE ONE!!!
Great Receta is Fuego 🔥
Muchas gracias
Looks great, definitely going to try this soon.
Cheers from the Jersey Shore
Cheers, say hi to Jenkinsons for me!
Thanks for the tips on how to use the egg. No one ever stops to talk about that.
You are very welcome. We have a playlist of a ton of BGE instructional vids...
I am going to add it to my list of things to cook. I started to use the Blazeball and it works really good. Also need to do a video on opening the FOGO bag. I can never get the string to just unravel. 😕
LOL, it is a trick that once you learn it is easy!
Cap’n, excellent video as always. I appreciate the Sunday drops. Question for ya, I’m usually aggressive with my trimming (I’m long in the tooth and try to be good), would that type of trimming affect the end result.
Nah, I think you would be just fine, especially with the Dutch Oven catching all of the juices.
this guy is great. he could sell glasses to a blind man. what intense cooking from this guy. loved watching this. great job
Thank you so much, you just made my day. Feel free to tell your friends about our channel!
Mucho Bueno!
Correctamundo amigo
Oh myyyyyy.....
This was amazingly delicioso!
love this - what does the dutch oven give you? you mention using it as a replacement for teh foil wrap - any other purpose?
I find that it really insulates it well and possibly even cuts down on cook time.
I've cooked a lot of lechon asado over the years because my family is Cuban and this game me a lot of good ideas, particularly adding the onion to the mojo. If I would criticize one aspect of this recipe is that I don't think you will get a very crispy skin with it (known as "cuerito).
That’s true. The skin does not crisp with this method
This also works well in a conventional oven, if no fancy grill!
It certainly does!
Grew up on it and now I make it
So good! Say hi to Mallory Square for me!
I think you need a Caja Chino in your arsenal.
I like your style! That will make cooker number 30 in my yard
What size of this Dutch oven is recommended? I've been wanting one that works well in a smoker.
I believe this is a 4.5 Qt. There is a link for it in the video description
Captain Ron, am I wasting my time by putting an additional pan of water when cooking the pork butt? And, what do you think of cooking to 165 degrees on a grate on top of the Romertoph like the earlier pork butt recipe?
You know what? The water pan thing is really a matter of personal preference in my opinion. The way that Eggs are designed, they're meant to hold moisture in. This should eliminate the need for a water pan. I do have some friends who swear that it helps to use one.
i never heard of it, being that I live across the pond or i'm just ignorant lol :-D
But i WILL TRY IT. Man that looks great
I love the idea of Cuban food "across the pond" almost as much as the term "across the pond"
Question, is it the method of cooking that lets the pork but get to 203 in 6 or 7 hours? Mine usually take 12 - 13 but I've never done one in a dutch oven with marinade. Gonna try this tomorrow.
The Dutch oven helps a lot because it is now cooking in its own juices. The cooking temp will also have a lot to do with it.
@@FOGOcharcoal just want to make sure that I have enough time if I get it on the pit around 11.
What’s a good sub for Tina cannon’s blend?
Herbs de Provence would be a decent substitute but it just isn't the same.
I know you were kind enough to break this video out in sections but it was one big delicious watch. Thank you.
So glad you liked it!
Good morning.
Captain Ron, yay or nay to injecting some of the mojo into the pork shoulder before cooking? If yay, would you do it before marinating or after the onions have soaked in the mojo during marinating?
I understand keeping all of the marinade gets on all the meat once it’s shredded, but I wonder if injecting would intensify the flavors even more.
And yes to getting a Caja Chino. I’ve been wanting one for years. I would love to see what you would come up with other than a whole suckling pig.
Whatever makes you Happy!!🤣🤣
Well hi there my friend. I actually love the idea of injecting some of the marinade in there. Hey, it can't hurt!
exactly
@@FOGOcharcoal
When would you inject the marinade? Before or after soaking with the onions?
@@IllumeEltanin either way. Probably before….
how to do that in the oven? what temp and how long?
exact same procedure. The Egg is nothing more than a charcoal oven in this instance. There is a lonk to the full recipe in the video description.
Can you cook this in the oven? I don’t have one of those cookers.
Absolutely! It will be fantastico
Hear me out serve this with some rice and use the leftover marinade mixed with some chicken stock and tomato paste as a cooking liquid for the rice
OMG, I think I love this idea...
I am confused….your recipe calls for 2 cups sour orange juice, but when you pour the juice in the container you say it’s four cups. Which is correct? Thanks?
Both! I doubled the recipe.
That booty is almost as sexy as you Cap'n. I'm so happy to see your channel grow! I remember the first video I saw you in a couple of years ago on fb and I thought to myself, "I dig his energy". You were cooking wings. Much love from the BBQ FreakShow in Mississippi
I can't tell you how much your kind words mean to me. Thanks for the support and for tuning in!
Great video. Looks amazing. Can’t you just include all the marinade with onion to cook with the meat? What’s the point of cooking it separately? Seems like an extra step and a waste of time
Yes you can! The problem is that they pretty much cook away to nothing by the time it's done cooking.
To bad he never said at what temperature he cooked it 🤷🏻♂️
There is always a full recipe link in the description