Sous Vide CUBAN LECHON!

It’s about time I prepare a Cuban dish. Even though this is my take on it, the flavor of this lechon (pork shoulder) is AMAZING! Traditionally you also make crispy skin out of the pork but since this was a shoulder it was skinless. I know this dish can be even better if you use a pork picnic with skin and finalize it with that pork cracking. I also decide to make a Mojo Sauce together with a corn salad.

Prep: 10 mins

Cook: 48 hours

Total: 48 hours and 10 mins

Servings: 6

Temperature: 150°F / 65°C

Recomended Sauce:

Mojo Sauce

Ingredients

Pork Shoulder

5 cloves of Garlic

2 Lime Juice

3 tbsp Olive Oil

3 tbsp Soy Sauce

1 Cup of Wine

1 tbsp Smoked Paprika

2 tbsp Garlic Powder

1 tbsp of Salt

1 Cup of Water

Directions

check Step 1

Into a bowl add 5 finely chopped cloves of garlic, the juice of 2 limes, 3 tbsp of olive oil, 3 tbsp of soy sauce, 1 cup of sweet wine, 1 tbsp of smoked paprika, 2 tbsp of garlic powder, 1 tbsp of salt and 1 cup of water. Mix everything well to combine all of those flavors.

check Step 2

Score the pork shoulder on both sides then place it into a vacuum bag followed by the marinade you just made. Then vacuum seal it and let it marinate in the refrigerator overnight.

check Step 3

The next day take the pork out of the bag and transfer it to a new bag to cook it. Cook it sous vide @150°F / 65°C for 48 hours.

check Step 4

Once ready take the pork out of the bag and pat it dry. Then using the flamethrower sear the pork to help crisp up the skin a little bit and give it a nice crust.

check Step 5

Now all that's left is to remove the bone from the meat, shred it all up and enjoy it with some MOJO sauce and CUBAN LECHON is done!

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