My Lechon Asado is made from pork shoulder, slow roasted in the oven. Best of all, even if it is cooked to slice for a dinner (and maybe Cuban Sandwiches, later) it can still be put back in the oven a few days later with a little liquid, covered, and cooked until you’re able to shred it, giving you another way to rework any left overs
You can use pretty much any cut, it will just vary a little whether it will just slice (if a more ‘solid’ cut) or also possibly shred up (as eg with a fattier shoulder or ‘Boston butt’), but the most typical are either a fresh ham roast (ie uncured) or a shoulder joint
Place pork in a large baking pan or dutch oven. In all, it's a killer citrus and garlic combination that makes slow-cooked porkbutt (or shoulder) sweet, caramelized, fragrant and fall-off-the-bone tender
Remove pan from the oven then add the butter, let it melt and pour it over the pork chops. Moving on the future, this combination proved to be good hence a several traditional pork dishes call for sliced apples or even apple sauce, even in Philippines where apple does not grow they associate it with their lechons where a whole fruit is stuffed into the pork’s mouth after roasting it whole
While I wouldn’t discourage anyone from making a similar sandwich with any left over Pork Roast or Pulled or Shredded Pork, I would highly encourage you to take a little time, plan ahead and lovingly marinade and braise a pork shoulder forLechon Asado
Remove from the oven and allow to slightly cool in the pan as the milk mixture is prepared. I recently made my Cuban Pork Roast, Lechon Asado, for a dinner party and was looking for something festive with a bit of a Latin flair for dessert
