Lechon Asado

Ingredients

• 5 lb pork shoulder, bone-in
• 1 cup sour orange juice (or 3/4 cup orange juice plus 1/4 cup lime juice)
• 10 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1/2 cup olive oil
• 1 onion, sliced
• Salt and black pepper to taste

Instructions

1. 1Blend sour orange juice, garlic, oregano, cumin, olive oil, salt, and pepper to make the mojo marinade.
2. 2Pierce the pork shoulder all over and place in a large dish with the sliced onion.
3. 3Pour the mojo over the pork, cover, and marinate in the refrigerator overnight, turning once.
4. 4Preheat oven to 325F and roast the pork, covered, for about 3.5 hours, basting occasionally with pan juices.
5. 5Uncover and increase oven temperature to 425F, roasting an additional 30-40 minutes until the skin is crisp and deeply browned.
6. 6Let rest 15 minutes before shredding or slicing.
7. 7Serve with extra warmed mojo, rice, and black beans.

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