The trick is to smoke the meat and not make the meat smoke
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:ClickHERE to jump to additional Info about this recipe.
The roast was a 10.5 pound, bone-in, skin on picnic shoulder
Here is the roast skin side up. The first step was to remove the skin and set it aside temporarily
The roast was studded on all sides with garlic and fresh oregano
The rub consisted of equal parts sage, garlic powder, kosher salt, oregano & black pepper
The rub is ready to mix
The final rub
The roast has been coated with olive oil & rubbed on all side. The skin has been reattached with butcher’s twine
The roast gets brushed with an oil made from vegetable oil and annato seeds which were boiled in the oil for 4 minutes
Here is the finished annato oil. It has a unique smell and a color that looks like iodine
The roast is on the grill skin side down for the first half of the cook. It is cooing with 350 degree indirect heat.
The roast is still skin side down & is ready to be flipped over. The smoke you see is pecan chips in the smoker drawer
This picture is a minute later after the roast has been flipped to skin side up & has been basted with the annato oil
The roast is at 190 degrees at the 5 hour mark and it is time to bring it into the Kitchen for a 30 minute rest
The BBQ sauce is a simple blend of ketchup, 7-Up, BBQ Sauce, Liquid Smoke & black pepper
The sauce reduces for about 15 minutes. I started this about 15 minutes before the roast was done
The roast is ready to carve
The skin is removed & gets cut into square pieces of pork rind.
Here are the pork rinds made from the skin. The tasted of the annato oil and the rub.
The roast is carved. This was all of the meat from the 10.5 pound roast
The meat was served with brown rice, Spanish green beans, pork rinds and the BBQ sauce
Some fresh baked crusty European peasant style bread completed the bill of fare
This meal was a great combination of flavors. Besides the meat, everyone really liked the green beans & BBQ sauce
The meat was moist and tender with great flavor from the garlic & oregano, the rub, the smoke and the annato oil
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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.