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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 6 h 50 min
- Porcije
- 8
- Težina
- Srednje
- Po porciji
- 928 kcal
Priprema
Sastojci
Sastojci
- 3.000 gpork shoulder, bone-in, skin on
- 2 žlicaolive oil
mojo
- 240 mlsour orange juice
- 12 češanjgarlic, minced
- 2 žlicafresh oregano, chopped
- 1 žlicacumin, ground
- 2 žličicasalt
- 1 žličicablack pepper, ground
Oprema
sharp knife · large bowl · meat thermometer · roasting pan
Postupak
Korak po korak
- 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.
Oko 5 min
Napomena kuhara: 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.
Oko 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.
Oko 3 min
- 4
Cover the pork and refrigerate for at least 8 hours, or preferably overnight, turning occasionally to ensure even marination.
Napomena kuhara: The longer the marination, the more flavorful the pork will be.
- 5
Preheat your oven to 160°C (325°F).
Oko 10 min
- 6
Remove the pork from the marinade, reserving any leftover marinade. Pat the pork shoulder dry with paper towels.
Oko 2 min
Napomena kuhara: 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.
Oko 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.
Oko 4 h
Napomena kuhara: 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.
Oko 30 min
Napomena kuhara: 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.
Oko 1 min
- 11
Let the pork rest for at least 20 minutes before carving.
Oko 20 min
Napomena kuhara: 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.
Oko 3 min
Po porciji
Nutritivne vrijednosti
- Kalorije
- 928,2kcal
- Bjelančevine
- 65g
- Ugljikohidrati
- 2,7g
- Masti
- 71,1g
- Vlakna
- 0,4g
- Šećeri
- 0,1g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
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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