We are about to embark on a 3 day journey to Ciudad de Lechon Asado or Cuban style pork-ville, if you prefer. This is for a dinner we are throwing in honor of my cousin Zach, who is in town from Iraq. The process started today with a brine consisting of orange juice, salt, sugar, one head of garlic, some bay leaf, whole allspice & black peppercorns. Our six pound 'picnic shoulder' will soak in this elixir for 24 hours after getting the once over with a pairing knife.
Mañana will be phase two, where we will make a garlic citrus paste to rub into the hog & leave it again to soak it all up before finally smoking then roasting it on Saturday.
Stay tuned, as we will be blogging about the experience as we go along. I can taste it already....I think this swine is going to whisk us away to Cuba or at least Little Havana on Calle Ocho.
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