The trick is to smoke the meat and not make the meat smoke

LECHON ASADO

  Date: December 31, 2010
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
Lechon Asado traditionally was a whole barbecued pig. I have been wanting to make this Puerto Rican version of the recipe using the picnic shoulder for about 5 years now. It was a little more difficult than my perceived skill set then so I never got around to it. Seeing Steven Raichlen make it on the this season’s Primal Grill TV show put it back on my radar screen. The lower pork shoulder, or “picnic shoulder” is used. It is a skin on, bone-in affair. The skin is removed and retained. The roast gets studded with garlic slivers and fresh oregano. Then it is rubbed all over before the skin is reattached. This roast was cooked indirectly at 350 on my gas grill using pecan wood. Throughout the cook it is basted with an oil infused with annato seeds. this helps crisp up the skin and give it a deep dark color. Before carving the roast, the skin is removed and cut into small squares. These crispy pieces of pork rind are served along side the meat. The meat was moist and tender, despite being taken to 190 degrees. The meat had great flavor from the smoke, the rub, the garlic and oregano plus the annato oil gave it a unique flavoring. Everyone loved this New Years Eve dinner and it was a great way to ring out 2010.
Related Blog Entries:
Recipe Source:
Alt image
King Arthur Flour Website
Planet Barbecue:
Lechon Asado - Page 197

Here is the similar recipe from the Primal Grill TV Show:

LECHON ASADO
Grill:
Alt image
Kenmore Elite Gas Grill

Indirect Grilled w/ Smoke:

Using Kenmore Elite Gas Grill
Gear:
  • Kenmore Cast Iron Roast Pan
  • Kenmore S-S Roast Rack
  • Maverick ET-72 Remote Read Thermometer