Lechón Asado

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Ongeveer 5 min

   Tip van de kok: Scoring helps the marinade penetrate and also promotes a crispier skin.

2. 2

   In a medium bowl, combine the sour orange juice, garlic, fresh oregano, cumin, salt, and black pepper to make the mojo marinade.

   Ongeveer 2 min

3. 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.

   Ongeveer 3 min

4. 4

   Cover the pork and refrigerate for at least 8 hours, or preferably overnight, turning occasionally to ensure even marination.

   Tip van de kok: The longer the marination, the more flavorful the pork will be.

5. 5

   Preheat your oven to 160°C (325°F).

   Ongeveer 10 min

6. 6

   Remove the pork from the marinade, reserving any leftover marinade. Pat the pork shoulder dry with paper towels.

   Ongeveer 2 min

   Tip van de kok: Drying the skin helps achieve a crispier finish.

7. 7

   Place the pork, skin-side up, in a large roasting pan. Drizzle the olive oil over the skin.

   Ongeveer 1 min

8. 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.

   Ongeveer 4 uur

   Tip van de kok: Use a meat thermometer for accuracy.

9. 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.

   Ongeveer 30 min

   Tip van de kok: If the skin is browning too quickly, you can cover it loosely with foil.

10. 10

    Once the pork is cooked and the skin is crispy, remove it from the oven and tent loosely with foil.

    Ongeveer 1 min

11. 11

    Let the pork rest for at least 20 minutes before carving.

    Ongeveer 20 min

    Tip van de kok: Resting allows the juices to redistribute, ensuring a more tender and flavorful result.

12. 12

    Carve the pork into desired portions and serve with the pan juices.

    Ongeveer 3 min