Cuban Pork Shoulder Roast Smoked Lechon Asado Chicharrón
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- čas přidán 25. 12. 2016
- Hi Friends for 2016 Christmas party I decided to make a Cuban Pork Shoulder which was taught to me by my amazing grandfather. Here I share with you his recipe which he perfect over the years. This is a fail free lechon asado recipe that you can not mess up. Hope you like this video.
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Amazing how far the production of your videos has come along in just 2 years. Shows how much work you put in. Congrats on the success.
You should check out his videos today 😎
You should make a updated video of this looks soooo good!!
"Let's dieu eet!" + "I know it doesn't look that good right now, but watch this"
Wow, that looks great!
I can't believe I have never seen this old video, I thought I have methodically seen them all. You have come a long way! Would love to see an updated version of this and see if you have a new take on this recipe.
This was nice
No fair!!
It looks so beautiful and you did not let us see you cut into it!
He fell asleep 😴 he cooked it for a long time
Repeated that last 50 seconds till the drool stopped.
Nice
What wine is that?
Guga 2016 : You wanna leave this marinating no more than 24 hrs, that's perfect.
Guga 2023 : Were gunna marinate/dry age this steak in X for a whole month!
Thanks for sharing. How big is the pork shoulder 7 lbs? Is this meat the same as a Boston butt or pulled pork shoulder?
brother what a long way. this video shows me that the only talent that you need to succeed in youtube is dedication
Ooooohhhhh I found it the first video to have the Guga food intro
Update for this one gugaa looking so good
A Gugu video with only 6 comments (well 7 with mine)... unheard of.
Ooooh weve reached the logo lol you need to do a balut episode the guys will freak out
Your presentation has gotten way better. Love the old stuff, but you should update this to the new format.
At around 175 to 225
First time intro
We call it Pernil in Puerto Rico. I am loving this Cuban recipe. I will definitely try it to impress my catalan friends who do not know how good caribbean roasted pork recipes could be.
Antes no los degustaban.ahora ya aprendieron like
At what temperature do you pull it off the smoker?
about 203 degrees F
Wait a minute ... amazing grandfather ... Cuban pork shoulder ... are you and Ninja COUSINS?
First video to show the flaming gugafoods logo animation?
First one to be considered GugaFoods instead of EasyFoods
garden tour?
You should definitely remake this video with your newer equipment!
Outstanding recipe and I made it few times. However, I always fail on the last step. Meat itself is the best pork shoulder I ever had, so I keep making it. Where I fail is the crisping of the skin. I tried it both ways - 475F oil or 500F oven with inedible results. With oil, skin indeed blisters and visually it looks like Guga-style on the video however, it is hard as a wood, not crispy, one needs bone saw to cut it. 500F oven finishing does not blister (as expected) however, it too is not edible - skin becomes as a tough shoe sole, hard&somewhat flexible but not crispy, sharp serrated knife can cut it but humans can't eat it. Help me Guga, what am I doing wrong? (Cooked on a pellet smoker, temps 180-220F, about 11hrs, again the meat itself is to die for but no crisp skin).
Make an updated video please
yummy
Are those green Lennon’s or limes? I get them so confused
Limes
What! No cumin?
Dry age sun dried tomatoes
It's a big turnoff when you don't cut
I have seen a few different videos on smoking pork shoulder, there seems to be a split between fat side up and fat side down. I have always done fat side up. What is the opinion here?
Im not sue what steps your taking in between peeling the skin and adding the marinade. Spices, garlic, etc
Soy sauce ??? 😂😂😂please remove word Cuban from your title