Name: Ajo's Lechon Asado
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT5H5M0.000S
Yield: 4 servings
Ingredients: 4 pounds boneless pork shoulder roast; 1 tablespoon kosher salt; 1 teaspoon ground black pepper; 2 tablespoons dried oregano; 2 cups homemade or store-bought chicken stock; 8 cloves garlic, chopped; Juice of 2 limes; Juice of 2 oranges; 1 large Spanish onion, rough chopped

Directions

Preheat the oven to 350 degrees F.
Sprinkle pork all over with salt, pepper and dried oregano. Place pork roast fat-side up in a baking dish that is at least 2 inches deep. Add chicken stock, garlic, lime juice, orange juice and onion to the baking dish. Cover with aluminum foil and bake until meat begins to fall apart, about 4 hours. Remove foil and continue to cook for 30 minutes. Remove pork roast and allow it to rest. Place braising liquid into a saucepan and reduce on low to medium heat until reduced by about half. Strain the braising liquid and serve as sauce for the pork shoulder.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Nana Organic, Chicago, IL

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Ajo's Lechon Asado

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