Asado, is a traditional South American barbecue method, and has its roots in the cultural practices of the 'gauchos', or cowboys, in the Argentina and Uruguay region. While beef is the primary meat associated with asado, pork variations have also become popular. Over time, asado pork has become a celebrated dish, often prepared during festive occasions, bringing people together to enjoy the rich, smoky flavors of slow-cooked pork over an open flame. Well there is no open flame here! Though you could do that with your marinated pork if you wished.
We did make our own baguettes. It will make a lot of difference to your end result, unless you live in Europe in which case run down the road and pick up an awesome one for less than a Euro! (sigh)
Enjoy...and you will. That Mojo Sauce will show up elsewhere, we are sure of it!
Make sure you take a look at some of our other amazing pork on your fork recipes:
Crispy Pork Belly with Sticky Dipping Sauce
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Roast Pork
- 200 Grams fresh orange juice
- 120 Grams red wine vinegar
- 40 Grams dark brown sugar
- 2 Pinches pink salt flakes BUY
- a good grind black pepper
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Tablespoons dried oregano
- 1 Tablespoon ground cumin
- 10 cloves garlic peeled
- 1 boneless pork shoulder
-
The Mojo Sauce
- 50 Grams fresh orange juice
- 50 Grams limes juice
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Pinch pink salt flakes BUY
- 1/2 Teaspoon ground cumin
- small Bunches fresh oregano leaves
- 10 cloves garlic
-
The Rest
- 1 small French baguette per person Recipe
- 1 Batch Mango Coconut Salsa to serve Recipe
Do
- 1
To make the Roast Pork, place all ingredients, except for the pork, into the Thermomix bowl. Blend 10 sec/speed 10. Pour into a large snap lock bag.
- 2
Using a paring knife, cut deep slits all over the pork and place into the bag with the marinade. Seal the bag then massage the marinade into the meat. Refrigerate overnight, massaging bag occasionally.
- 3
Preheat oven to 160°C and roast for 5 hours. Basting every hour at least. Let rest for 20 minutes before carving.
- 4
To make to Mojo Sauce, Place all ingredients into the Thermomix bowl and blend 20 sec/speed 8.
- 5
Serve in fresh baguettes with plenty of the salsa and mojo sauce on top.
