She Strengthens

Unleash the Flavors of Cuba with This Spicy Pork Recipe

Are you ready to embark on a culinary adventure? Look no further! This bold and aromatic Lechon Asado recipe, inspired by Chef Randy Zweiban of Nacional 27 in Chicago, will transport your taste buds to the vibrant streets of Cuba.

What You’ll Need

Before you start, make sure you have the following ingredients:

• Dried chile molido (available at most spice stores, such as Penzeys)
• Scotch bonnet peppers (found at specialty produce stores or gourmet grocery stores)
• Note: When handling Scotch bonnet peppers, wear gloves to protect yourself from their intense heat.

The Perfect Pairing

To complement the spicy flavors of the Lechon Asado, why not try a refreshing Mojito? This classic Cuban cocktail is the perfect antidote to the dish’s bold spices.

Yield and Difficulty

This recipe yields 8 servings and has a medium level of difficulty. Be prepared to invest 5-6 hours of cooking time, plus 48 hours for marinating.

Spice Rub Ingredients

• 2 tablespoons whole cumin
• 1 1/2 tablespoons whole black peppercorns
• 1 tablespoon whole coriander
• 2 tablespoons dried chile molido
• 1 tablespoon granulated sugar
• 1 tablespoon kosher salt
• 1 tablespoon paprika
• 5 pounds boneless pork shoulder (Boston butt)

Mojo Ingredients

• 1/2 cup garlic, finely chopped
• 1/2 cup cumin, freshly toasted and ground
• 1/2 cup coriander, freshly toasted and ground
• 2 tablespoons jalapeño peppers, finely chopped
• 1 teaspoon Scotch bonnet peppers, finely chopped
• 4 cups canola or vegetable oil
• 7 cups orange juice
• 1 1/2 cups cilantro, coarsely chopped
• 1/2 cup sherry vinegar

Instructions

Day 1: Spice Rub and Marinating

1. Toast cumin, peppercorns, and coriander in a dry sauté pan over medium heat until they start to smoke.
2. Grind the smoked spices in a spice or coffee grinder.
3. Mix the ground spices with the remaining ingredients (except pork).
4. Trim excess fat from the pork, cut it into six pieces, and liberally massage the spice rub into each piece.
5. Place the pork in a large resealable plastic bag or a glass dish, cover, and refrigerate for 24 hours.

Day 2: Mojo Preparation

1. Toast cumin, peppercorns, and coriander in a dry sauté pan over medium heat until they start to smoke.
2. Grind the smoked spices in a spice or coffee grinder.
3. Combine garlic, cumin, coriander, jalapeños, and Scotch bonnet peppers in a stainless steel bowl.
4. Heat oil in a large heavy-bottomed saucepan over medium-high heat until it reaches 175°F.
5. Pour the warm oil over the spice mixture and let it cool to room temperature.

Day 3: Cooking and Serving

1. Preheat the oven to 300°F and arrange the rack at the bottom.
2. Place the pork in a large baking dish or a heavy pot with a tightfitting lid, and add the remaining mojo and enough water to cover the pork in liquid.
3. Cover with foil or a tightfitting lid and place in the oven.
4. Cook until the pork is fork tender, about 4-5 hours. Check periodically and add a little water if the liquid is reducing too quickly.
5. Serve and enjoy!

Wine Pairing Suggestion

For a perfect pairing, try the 2005 Emrich-Schönleber Monzinger Frülingsplätzchen Kabinett from Germany’s Nahe region. This Riesling wine complements the pork and spicy flavors while adding a hint of flinty slate to the dish.