Cuban lechón asado is marinated with citrus mojo, plenty of garlic and oregano. Slow roasting keeps the pork juicy, while a final blast of high heat creates a deeply browned exterior.
Recipe details
- Prep time: 20 min + marinado
- Cook time: 3 hr 30 min
- Total time: 15 hr 50 min
- Servings: 10 servings
- Difficulty: Intermediate
- Estimated cost per serving: $3.75
Ingredients
- 5 lb (2.25 kg) boneless pork shoulder
- 1 cup sour orange juice, or 2/3 cup orange plus 1/3 cup lime juice
- 10 garlic cloves
- 1/3 cup olive oil
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion, sliced
Step-by-step instructions
- Blend the citrus juice, garlic, oil, oregano, cumin, salt and pepper to make the mojo.
- Cut small slits in the pork. Place it with the onion in a roasting pan, pour over the mojo and massage thoroughly.
- Cover and refrigerate for 12 hours, turning once. Remove from the refrigerator 45 minutes before roasting.
- Heat the oven to 325°F (165°C). Cover the pan and roast for 3 hours, basting twice with the pan juices.
- Uncover, raise the oven to 425°F (220°C) and roast for 20 to 30 minutes, until browned and at least 190°F (88°C) for pull-apart texture.
- Rest for 20 minutes before slicing or shredding. Serve with the pan juices.
Tips and variations
- An overnight marinade gives the deepest flavor.
- Reserve a little clean mojo before marinating to serve on the side.
