Lechón Asado
Cuban recipie
Ingredients
- 4-5 lbs Pork Sholder
- 1 cup Orange juice
- 1/2 cup Chicken broth or water (For extra moisture)
- 1-2 tsp adobo seasoning (or spice blend)
- 1 Onion Sliced
- 1 Garlic Minced or Whole
- 2 cans Black beans Drained, not washed
- 3 cups Rice white
- 3 Bay leaves (Optional)
- 1 tsp Sofrito Seasoning
Instructions
- Season the Pork: Rub the pork shoulder with your spice blend, garlic, and a bit of citrus juice.
- Set up the crock pot: place the sliced onion and bay leaes in the bottom of the crock pot. Pour the juice and chicken broth (or water). Then, place the seasononed pork sholder on to of the liquid. The liquid will help it to stay moist allowing it to break down and become tender over time.
- Cook: Cover and cook on low for 6 hours and then for high for 4 hours, just ste it up in the morning and let it go till dinner, no need to touch it after its in the crock pot.
- Rice and Beans: Turn on a pan to high heat and add rice, let the rice golden up for a bit and then add your water or chicken broth, cover with a lid and imedietly turn the heat to low (this adds steam to your rice). let this cook for about 10 minutes then check to see if the rice is firm or soft depending on how much rice or water you added. While thats cooking get your second pan and put it on medium, add your beans with oil or water (your choice) with your seasionings of course.
- Finish: When its done, the pork will be easy to shred. You can either kee the liquid in te pot for a saucy result, or remove the prok and allow the liquid to reduce and become thicker as a sauce for your beans and rice.
- Serve with rice and beans. Fin.
Notes
Don't let the 10 hr cook time scare you, you dont do any of the work your crock pot does.
Want to try a pressure cooker and cut the time completly? lets go!
Instructions:
- Season the Pork: Season the pork shoulder with garlic, adobo, and your preferred spices.
- Sauté (Optional): If you want extra flavor, use the sauté function on the pressure cooker to brown the pork on all sides for about 5 minutes. (This step is optional but adds depth of flavor.)
- Pressure Cook: Add the onions, garlic, citrus juice, and broth (or water) to the pot. Seal the pressure cooker, and cook on high pressure for 60-75 minutes.
- Natural Pressure Release: Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes.
- Shred the Pork: Once it’s ready, remove the pork from the pot. You can shred it and serve with some of the cooking liquid or reduce the sauce for more concentrated flavor.