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Lechon Asado on the Big Green Egg
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Lechon Asado on the Big Green Egg

This recipe for Lechon Asado on the Big Green Egg is the real deal and makes great roasted Cuban pork for sandwiches.
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Course: Main
Cuisine: Cuban
Servings: 6 -8
Author: The BBQ Buddha

Ingredients

  • 3 and 1/2 pounds boneless pork collar or boneless pork shoulder
  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon orange zest
  • 3/4 cup fresh orange juice
  • 1/2 cup fresh lime juice
  • 1 cup cilantro chopped
  • 1/4 cup lightly packed mint leaves chopped
  • 8 garlic cloves minced
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • Kosher salt and pepper
  • 1 onions sliced

Instructions

  • Mix all of the marinade ingredients together except the pork and onions.
  • Pour the marinade over the pork then add sliced onions. Place that in the fridge overnight.
  • The next day take the pork out of the fridge and separate from the marinade.
  • Take the reserved marinade and bring to a boil then reduce heat and simmer for 5 minutes. Blend this and use as a mop for the pork as it cooks.
  • Preheat your @biggreenegg to 300° and use the EGGspander to setup a raised direct grilling environment.
  • Place the pork on the top rack and grill turning every 30 minutes mopping with the marinade every time you turn.
  • When pork measures 165° (this will take about 2.5 hours) pull and wrap with foil. Put back in the BGE and pull when temp is 200° (another 1-1.5 hours). Shred and enjoy!