Main CourseDinner

Lechón Asado

Name: Lechón Asado
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 50 min
Yield: 8 servings
Cuisine: cuban
Ingredients: 3,000 g pork shoulder bone-in, skin on; 240 ml sour orange juice; 12 clove garlic minced; 2 tbsp fresh oregano chopped; 1 tbsp cumin ground; 2 tsp salt; 1 tsp black pepper ground; 2 tbsp olive oil

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

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

50%Score

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

Storage

Store leftover Lechón Asado in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 160°C (325°F) until warmed through, covering with foil to prevent drying.