Lechon Asado
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The Tale of Lechon Asado
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Lechon asado, whole roast pork, descends from Spanish pig-roasting traditions brought to Cuba, where it became the centerpiece of Nochebuena (Christmas Eve) feasts. Marinated in sour orange, garlic, and oregano (mojo) and traditionally cooked slowly over charcoal, it remains central to Cuban holiday celebrations today.
Ingredients
Scale:· 8 servings
- 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
- 1Blend sour orange juice, garlic, oregano, cumin, olive oil, salt, and pepper to make the mojo marinade.
- 2Pierce the pork shoulder all over and place in a large dish with the sliced onion.
- 3Pour the mojo over the pork, cover, and marinate in the refrigerator overnight, turning once.
- 4Preheat oven to 325F and roast the pork, covered, for about 3.5 hours, basting occasionally with pan juices.
- 5Uncover and increase oven temperature to 425F, roasting an additional 30-40 minutes until the skin is crisp and deeply browned.
- 6Let rest 15 minutes before shredding or slicing.
- 7Serve with extra warmed mojo, rice, and black beans.
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