Slow-roasted pork shoulder marinated in a tangy, garlicky citrus 'mojo' sauce until tender and flavorful.

Lechon Asado (Roast Pork)

Recipe & Instructions (US Units)

Ingredients:

• 1 (6-8 lb) bone-in pork shoulder (Boston butt or picnic shoulder)
• For the Mojo Marinade:
  • 1.5 cups sour orange juice (or 1 cup orange juice + 1/2 cup lime juice)
  • 1/2 cup olive oil
  • 15-20 cloves garlic, minced or crushed
  • 1 large onion, sliced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Instructions:

1. Prepare Pork: Pat the pork shoulder dry. Score the skin/fat cap in a diamond pattern, cutting down to the meat but not into it.
2. Make Mojo: In a bowl, whisk together all the mojo marinade ingredients: sour orange juice (or substitute), olive oil, minced garlic, sliced onion, cumin, oregano, salt, and pepper.
3. Marinate: Place the pork shoulder in a large, non-reactive container or roasting pan. Pour the mojo marinade all over the pork, ensuring it gets into the scored cuts. Rub it in well. Cover tightly and refrigerate for at least 8 hours, preferably overnight (up to 24 hours), turning occasionally if possible.
4. Roast: Preheat oven to 325°F (160°C). Remove pork from the refrigerator about 1 hour before roasting. Place the pork (with marinade and onions) in a large roasting pan, fat side up.
5. Roast for 4-6 hours (about 35-45 minutes per pound), or until the internal temperature reaches 180-190°F (for shreddable pork). Baste occasionally with the pan juices during the last couple of hours.
6. Crisp Skin (Optional): If the skin is not yet crispy, increase the oven temperature to 400°F (200°C) for the last 15-20 minutes, watching carefully to prevent burning.
7. Rest: Remove the pork from the oven and let it rest, tented loosely with foil, for 20-30 minutes before carving or shredding.
8. Serve the Lechon Asado sliced or shredded, often with pan juices spooned over, alongside Moros y Cristianos and plantains.

What makes it special?*

Lechon Asado is a celebratory centerpiece in Cuban cuisine. The pork shoulder is marinated for hours in a potent, garlicky citrus marinade called mojo, then slow-roasted until incredibly tender and juicy, ideally with a crispy skin (chicharrón). The intense garlic and tangy citrus flavors permeate the meat, making it exceptionally flavorful and aromatic. It's the heart of many Cuban feasts.