This is almost an authentic and traditional way of doing the lechon asado. What we usually use is a a whole pig, or the butt part of the leg.. Never use sherry and never only lime juice to make the marinade. If there is no sour orange (naranja agria) we mix lemon juice with orange juice to get the same taste. The more days you have it marinading the better it will be. i have had it up to two or three days in the fridge and injected the butt with the marinade a few times a day. If you start with a very low temperature in the oven and let it cook very slowly, everyonce in a while basting and injecting it with the marinade it will be so tender and tasty that the meats falls off the bone. Then after a few hours, you can set a higher temperature to give it a nice golden color. Yummy!!
Fabulous!!!!! I did mine in the crockpot. After the meat achieved 150 degrees, I took it out and let it rest. I then added two tablespoons cornstarch to the liquid and made a gravy. Wonderful.
Great recipe but I modified a little by using the pork should instead of the butt for a more tender meat.
I also tried making this in the crock pot, though next time I would definitely increase the liquid if I weren't baking it. It does taste reminiscent of lechon, which I love. This has a very good flavor, and I look forward to trying it again in the oven!
This was fabulous! I opted for the lime juice rather than the O.J., and I only used one onion because that's all I had on hand. I will definitely make this again, but with two onions for sure. It made the house smell so good I wanted to eat the walls!! Thank you for a wonderful recipe!
Mojo! Maduro's(plantains), black beans & rice with an adult beverage. This is without hesitation a great Cubano classic and one of my favorite meals. This is a great marinade - I use any OJ available and supplement with lime and I do not use the sherry in my version.
I took advantage of a great sale on a fresh ham, didn't have a clue of what to do with it. Found this recipe and attempted to follow it. First, I didn't have the right spice mix, had oregano, but not rest, substituted my trustee Drogheria Provence Herbs Mill mix. Then didn't have sour orange juice, but did have oranges and limes on the trees, so put them together and added some apple vinegar to sour it. No Sherry, but did have Bailey's Irish Cream, so substituted. I did have the bay leaf, garlic, olive oil and onions. This was a 3 day project, one day to defrost the ham, one day to marinate and it took 6 hours in my Nesco Roaster. I was busy with other projects and didn't want to keep interrupting to watch the oven. While it was delicious in the end (thank goodness) I have had two meals (only 2 of us my son won't eat anything but chicken breast or turkey breast and hamburgers) and froze the rest with the gravy. I'll bet the original recipe is even better, if followed. And yes the house did smell wonderful in spite of the changes. The first meal I had oil crusted baked potatoes and the second wild rice both were good and salads. We use home grown dried mint in our salads so it all melded. This was my first use of a recipe and I'm very pleased with it. Thank you.
This was very tasty and authentic. I'm American and my wife is Cuban, I made this on Sunday and took it over to her very picky family, it was soooo good, I've now been elected to make the Christmas pork!
House smells great! This marinated for longer than a night, more like almost 24 hours. I reduced the amount of marinade poured over during cooking for that. I just took off a chunk and ate it fresh out of the oven--very tasty and good. Its destiny is to go into Cuban sandwiches for lunch. I can't wait!