Lechon Asado

Jamie Silva’s lechón asado rubs selected bone-in pork shoulder with its own garlic-spice paste and a prepared mojo marinade, then roasts it under coated foil before uncovering the skin to crisp. Prepared yuca and congrí or moros accompany the shredded pork.

A mortar and pestle mash supplied peeled garlic with salt, black peppercorns, onion powder, oregano, cumin and olive oil into a paste. In a roasting pan, a sharp knife lifts a flap of skin without removing it completely and pierces the pork. The prepared mojo is poured over the meat, the paste is rubbed on it and the skin returns to cover it.

The foil-covered pork marinates in the refrigerator overnight in this selected route. Before roasting, it comes to room temperature and the skin is patted dry with paper towels. Foil coated with nonstick spray covers the pork while it bakes in the source’s 375°F oven for about four hours.

The foil is removed, and the roasting liquid is drained and reserved. The uncovered pork returns to a 450°F oven for about thirty minutes, until the skin is crisp.

After a twenty-minute rest, two forks shred the pork. The same reserved liquid may be drizzled over it as Silva suggests. The prepared yuca and congrí or moros complete her selected serving set.