Best 2 Puerco Asado Recipes

Puerco asado, also known as roast pork, is a popular dish enjoyed in many cultures around the world. The preparation of this dish typically involves marinating the pork in a flavorful mixture of spices and herbs, then slow-cooking it until tender and succulent. Whether you prefer a traditional Cuban-style puerco asado, a tangy Peruvian version, or a smoky Mexican barbacoa, there are countless variations of this classic recipe to choose from. In this article, we will delve into the world of puerco asado, providing you with a comprehensive guide to help you create a delicious and memorable dish that will tantalize your taste buds and delight your loved ones.

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PUERCO ASADO

Puerco Asado image

Categories Garlic Pork Roast Buffet Vinegar Lime Fall Gourmet

Yield Serves 8.

Number Of Ingredients 8

Ingredients

6 limes
8 garlic cloves
3 tablespoons salt
1 tablespoon dried oregano
1 tablespoon ground cumin
an 8-pound bone-in fresh pork picnic shoulder with skin
3 cups water
6 tablespoons vinegar

Steps:

Preheat oven to 375°F.
Squeeze enough juice from limes to measure 1 cup. Mince garlic. In a bowl stir together 3 tablespoons lime juice, garlic, 2 1/2 tablespoons salt, oregano, and cumin. Pat pork dry and with a sharp small knife make 1-inch-long by 3/4-inch-deep incisions 2 inches apart in pork skin. Push about 1 teaspoon garlic mixture into each incision and rub remainder on meaty ends not covered by skin.
Transfer pork to a large roasting pan (about 18 by 12 by 2 inches) and pour remaining lime juice around pork. Roast pork, uncovered, in middle of oven until most of juice is evaporated and brown bits begin to form on bottom of pan, about 30 minutes.
In a bowl stir together water and vinegar and pour mixture around pork. Cover pan tightly with foil and roast 1 hour. With a small ladle baste meat only (not skin) with pan juices and roast pork, covered, 1 hour.
With cleaned sharp small knife gently loosen skin from meat (without cutting through skin) and with a spoon baste meat under skin with pan juices. Sprinkle remaining 1/2 tablespoon salt over skin and roast pork, uncovered, basting meat (not skin) every 20 minutes, 1 1/2 hours more, or until skin is crisp. Transfer pork to a cutting board, reserving pan juices, and let stand 20 minutes. Skim fat from reserved pan juices.
Cut pork into 1/4-inch-thick slices and serve with pan juices.

ASADO DE PUERCO (MEXICAN PORK STEW)

Asado de Puerco (Mexican Pork Stew) image

An authentic Mexican pork stew made with dried chiles, no chili powder here! The guajillo chiles add a very smoky flavor while the ancho chiles add a touch of smoky sweetness. To add another level of flavor, we always top our puerco asado with sliced onions marinated in fresh lemon juice.

Provided by Yoly

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h15m

Yield 6

Number Of Ingredients 16

Ingredients

1 ½ pounds pork shoulder, cut into 1-inch cubes
½ cup water
½ teaspoon salt, or more to taste
4 dried guajillo chile peppers
4 dried ancho chile peppers
2 tablespoons chopped fresh cilantro
1 tablespoon chicken bouillon granules
10 whole black peppercorns
2 garlic cloves
½ inch stick Mexican cinnamon
½ teaspoon dried Mexican oregano
½ teaspoon dried thyme
½ teaspoon cumin seeds
2 bay leaves
2 whole cloves
1 tablespoon lard

Steps:

Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

Nutrition Facts : Calories 178 calories, Carbohydrate 8.3 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 3.3 g, Protein 14.4 g, SaturatedFat 3.4 g, Sodium 426.7 mg, Sugar 0.2 g

Tips:

Choose the right cut of pork: For Puerto Rican-style pork roast, a flavorful cut like shoulder or leg is best.
Marinate the pork: Marinating the pork in a mixture of spices, herbs, and citrus juices for at least 4 hours or overnight enhances its flavor.
Use a flavorful adobo: The adobo is the key to the dish's flavor. Use a combination of spices, herbs, and citrus juices to create a well-balanced marinade.
Roast the pork at a low temperature: Roasting the pork at a low temperature for a long time allows the meat to cook evenly and become tender.
Baste the pork regularly: Basting the pork with the marinade during roasting keeps it moist and flavorful.
Let the pork rest before serving: Allowing the pork to rest for 15-20 minutes before serving allows the juices to redistribute, resulting in a more tender and flavorful dish.

Conclusion:

Puerto Rican-style pork roast is a delicious and flavorful dish that is perfect for any occasion. By following a few simple tips, you can easily make this dish at home and impress your friends and family. With its bold flavors and tender meat, this dish is sure to be a hit.