It’s been several years since I first shared my recipe for Lechon Asada Pork BBQ Rub and Lechon Asada Pork BBQ Sauce with y’all. I always meant to combine the two recipes into one post for those of you who like everything to be in one easy to find location, however, I just never seemed to find the time to get around to it. Thankfully, the last time I made this Latin-inspired pulled-pork recipe, I did somehow miraculously manage to take a few new pictures of both the finished pulled-pork and the prep work that goes into making it. So, guess what that means? That means that today I can share some of those new photos with you, as well as the new post combining both of these flavorful recipes.
Seriously y’all, this is one pulled-pork recipe that is just too darn good not to try. I think B.O.B. Bob and I have made it over four times already and it just keeps getting better and better every time we make it. The great thing about this recipe is that it makes enough to feed a small army, especially when you double the recipe like B.O.B. Bob and I usually do. There’s also no need for extra sauces, condiments, or even buns for that matter; this citrus-flavored pork is just plain ol’ smack-your-momma good all on its own. Don’t believe me? Give it a try. I swear you’re gonna fall madly in love.
Lechon Asada Pork BBQ Rub:
Ingredients:
- 1 Tablespoon Kosher Salt
- 4 Teaspoons Mixed Peppercorns
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Dried Oregano
- 2 Teaspoons Garlic Powder
- 4 Tablespoons Light Brown Sugar, Packed
- 3 Tablespoons Dijon Mustard
- 10-Pound Pork Shoulder or Butt
Directions:
- Place all ingredients, except for the mustard and pork, into a spice grinder; grind into a fine powder.
- Smear the pork shoulder or butt with mustard, and then coat with the spice rub.
- Smoke the pork according to the weight and temperature guidelines for your particular grill or barbecue.
Lechon Asada Pork BBQ Sauce:
Ingredients:
- Juice of 10 Limes
- Juice of 2 Oranges
- 1 1/2 Cups Light Brown Sugar, Packed
- 1 Tablespoon Kosher Salt
- 2 Teaspoons Ground Cumin
- 8 Garlic Cloves, Crushed
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Bunch Fresh Parsley
Directions:
- In a medium saucepan, combine all ingredients, except for the parsley.
- Bring mixture to a boil, and cook for 5 minutes.
- Pour the hot liquid into a blender, add the parsley leaves, and puree for 1 minute.
- Drench your pulled pork with this BBQ sauce.
Suggestions:
- Do not use the same grinder to grind spices as you use to grind coffee beans. No one wants to drink coffee that tastes like cumin.
- There is not so much liquid in this recipe that you should have any fear of the lid of your blender blowing off due to steam, but you should still proceed with caution. You never know when your blender will become your worst enemy.
- Make sure to check out the original posts for Lechon Asada Pork BBQ Rub and Lechon Asada Pork BBQ Sauce for more information on the recipes, as well as more photos.
Improvements:
- Add 1-teaspoon onion powder to the spice rub.
- Add 1-teaspoon chile powder to the spice rub.
- Add 1 to 2-tablespoons of apple cider vinegar to the liquid mixture before cooking.
- Add hot sauce or chile powder to the BBQ sauce.
Ingredients:
- 1 Tablespoon Kosher Salt
- 4 Teaspoons Mixed Peppercorns
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Dried Oregano
- 2 Teaspoons Garlic Powder
- 4 Tablespoons Light Brown Sugar, Packed
- 3 Tablespoons Dijon Mustard
- 10-Pound Pork Shoulder or Butt
- Juice of 10 Limes
- Juice of 2 Oranges
- 1 1/2 Cups Light Brown Sugar, Packed
- 1 Tablespoon Kosher Salt
- 2 Teaspoons Ground Cumin
- 8 Garlic Cloves, Crushed
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Bunch Fresh Parsley
Directions:
- Place all ingredients, except for the mustard and pork, into a spice grinder; grind into a fine powder.
- Smear the pork shoulder or butt with mustard, and then coat with the spice rub.
- Smoke the pork according to the weight and temperature guidelines for your particular grill or barbecue.
- In a medium saucepan, combine all ingredients, except for the parsley.
- Bring mixture to a boil, and cook for 5 minutes.
- Pour the hot liquid into a blender, add the parsley leaves, and puree for 1 minute.
- Drench your pulled pork with this BBQ sauce.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
