Puerto Rican Pork Shoulder (Lechon Asado)

[Ross in Ventura]

9.5lb. Pork Shoulder fat removed garlic and oregano imbedded @1/2in.intervals and rub, fat cap put back on held down with wood skewers

On the Big Green Egg @ 8PM @225* with apple wood for smoke for the over night smoke

After 11hrs. pulled the fat cap off and started the annatto oil mop each hr.







Pulled @ 180* interior 22hrs.





Served With corn tortilla,salsa, and refried beans and this was wonderful

Recipe:http://barbecuebible.com/recipe/puerto-rican-pork-shoulder-lechon-asado/

Thanks for lookin

Ross

 

[ChowderMan]

wow.

have you thought about moving east? say,,, 3000 miles or so.....

 

[Ross in Ventura]

wow.

have you thought about moving east? say,,, 3000 miles or so.....

Thanks ChowderMan, The East Coast I don't think so I worked alot on the East Coast. I love Ventura

Ross

 

[QSis]

That looks luscious, Ross!

I have The Barbecue Bible cookbook and a Weber Kettle with a rotisserie.

This is on my "to do" list!

Thanks!

Lee

 

[Ross in Ventura]

Thanks Lee, you'll like it

Ross

 

[Shermie]

9.5lb. Pork Shoulder fat removed garlic and oregano imbedded @1/2in.intervals and rub, fat cap put back on held down with wood skewers

On the Big Green Egg @ 8PM @225* with apple wood for smoke for the over night smoke

After 11hrs. pulled the fat cap off and started the annatto oil mop each hr.







Pulled @ 180* interior 22hrs.





Served With corn tortilla,salsa, and refried beans and this was wonderful

Recipe:http://barbecuebible.com/recipe/puerto-rican-pork-shoulder-lechon-asado/

Thanks for lookin

Ross

I'd have to do that in the oven or in my Rival BBQ Pit Crockpot Slow Cooker.

It DOES look good though!!

Usually, a fresh pork shoulder cooked Spanish or Puerto Rican style is called Bayling, according to what I was told.

I got one in the freezer! I may do it this way on Sunday!!

What is in the recipe for the green stuff?

 

[Ross in Ventura]

I'd have to do that in the oven or in my Rival BBQ Pit Crockpot Slow Cooker.

It DOES look good though!!

Usually, a fresh pork shoulder cooked Spanish or Puerto Rican style is called Bayling, according to what I was told.

I got one in the freezer! I may do it this way on Sunday!!

What is in the recipe for the green stuff?

Thanks Shermie, It's probably the Mustard and Rub

Ross

 

[Shermie]

You welcome!

looks like one of the ingredients is Sofrito.