Lechón Asado
Lechón Asado is a traditional Cuban roasted pork dish, often served for special occasions. This recipe features a whole pork shoulder marinated in a flavorful mojo sauce made with citrus, garlic, and herbs. The slow roasting process yields incredibly tender and juicy meat with a crispy skin.
An original recipe by Forkin
- Total time
- 6 hr 50 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 928 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 3,000 gpork shoulder, bone-in, skin on
- 2 tbspolive oil
mojo
- 240 mlsour orange juice
- 12 clovegarlic, minced
- 2 tbspfresh oregano, chopped
- 1 tbspcumin, ground
- 2 tspsalt
- 1 tspblack pepper, ground
Equipment
sharp knife · large bowl · meat thermometer · roasting pan
The method
Step by step
- 1
Using a sharp knife, score the skin of the pork shoulder in a crosshatch pattern, being careful not to cut into the meat too deeply.
About 5 min
Cook’s note: Scoring helps the marinade penetrate and also promotes a crispier skin.
- 2
In a medium bowl, combine the sour orange juice, garlic, fresh oregano, cumin, salt, and black pepper to make the mojo marinade.
About 2 min
- 3
Place the pork shoulder in a large roasting pan or a sturdy plastic bag. Pour the mojo marinade over the pork, ensuring it is well coated.
About 3 min
- 4
Cover the pork and refrigerate for at least 8 hours, or preferably overnight, turning occasionally to ensure even marination.
Cook’s note: The longer the marination, the more flavorful the pork will be.
- 5
Preheat your oven to 160°C (325°F).
About 10 min
- 6
Remove the pork from the marinade, reserving any leftover marinade. Pat the pork shoulder dry with paper towels.
About 2 min
Cook’s note: Drying the skin helps achieve a crispier finish.
- 7
Place the pork, skin-side up, in a large roasting pan. Drizzle the olive oil over the skin.
About 1 min
- 8
Roast for 4-5 hours, or until the internal temperature reaches 80°C (175°F) and the meat is very tender. Baste periodically with the reserved marinade or pan juices.
About 4 hr
Cook’s note: Use a meat thermometer for accuracy.
- 9
Increase the oven temperature to 200°C (400°F) for the last 30-60 minutes to crisp up the skin, watching carefully to prevent burning.
About 30 min
Cook’s note: If the skin is browning too quickly, you can cover it loosely with foil.
- 10
Once the pork is cooked and the skin is crispy, remove it from the oven and tent loosely with foil.
About 1 min
- 11
Let the pork rest for at least 20 minutes before carving.
About 20 min
Cook’s note: Resting allows the juices to redistribute, ensuring a more tender and flavorful result.
- 12
Carve the pork into desired portions and serve with the pan juices.
About 3 min
Per serving
Nutrition
- Calories
- 928.2kcal
- Protein
- 65g
- Carbs
- 2.7g
- Fat
- 71.1g
- Fibre
- 0.4g
- Sugar
- 0.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Lechón Asado in an airtight container in the refrigerator.
Reheat in a preheated oven at 160°C (325°F) until warmed through, covering with foil to prevent drying.
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