Lechón Asado
by
Mika Leon
A deeply flavorful Cuban roast pork, marinated in citrusy garlic mojo and slow-roasted until tender with perfectly crispy skin.
Prep Time:
30 minutes (+ 24 hr marinade)
Cook Time
6–8 hours
Serves:
8-10 Servings
Level:
Intermediate
6–8 lb bone-in pork shoulder
1 cup sour orange juice (or orange + lime mix)
⅓ cup olive oil
25 garlic cloves
1 white onion
2 tbsp oregano
1 tbsp cumin
1 tbsp salt (marinade) + 2 tbsp (dry rub)
3 tbsp distilled white vinegar
Ingredients
Step 1: Blend juice, oil, garlic, onion, oregano, cumin, and salt to make mojo
Step 2: Score pork with deep crosshatch cuts and punctures
Step 3: Salt thoroughly, working into all cuts
Step 4: Place pork in pan, cover with mojo, massage thoroughly
Step 5: Flip skin-side up and wipe skin clean/dry
Step 6: Cover loosely and refrigerate 24 hours
Step 7: Preheat oven to 350°F
Step 8: Brush skin with vinegar
Step 9: Roast covered (loose tent) ~40 min per lb
Step 10: Remove foil, increase to 425°F, roast 20–25 min until crispy
Step 11: Optional broil 5–6 min for extra crisp
Step 12: Rest, then separate crispy skin and shred meat
Instructions
Serve with reserved mojo