Main CourseDinner

Lechón Asado

Name: Lechón Asado
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 50 min
Yield: 8 porcji
Cuisine: cuban
Ingredients: 3000 g pork shoulder bone-in, skin on; 240 ml sour orange juice; 12 ząbek garlic minced; 2 łyżka fresh oregano chopped; 1 łyżka cumin ground; 2 łyżeczka salt; 1 łyżeczka black pepper ground; 2 łyżka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 6 godz. 50 min
Porcje: 8
Trudność: Średni
Na porcję: 928 kcal

Przygotowanie stanowiska

Składniki

3000 gpork shoulder, bone-in, skin on
2 łyżkaolive oil

mojo

240 mlsour orange juice
12 ząbekgarlic, minced
2 łyżkafresh oregano, chopped
1 łyżkacumin, ground
2 łyżeczkasalt
1 łyżeczkablack pepper, ground

Sprzęt

sharp knife · large bowl · meat thermometer · roasting pan

Sposób przygotowania

Krok po kroku

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.
Około 5 min
Wskazówka kucharza: 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.
Około 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.
Około 3 min
4
Cover the pork and refrigerate for at least 8 hours, or preferably overnight, turning occasionally to ensure even marination.
Wskazówka kucharza: The longer the marination, the more flavorful the pork will be.
5
Preheat your oven to 160°C (325°F).
Około 10 min
6
Remove the pork from the marinade, reserving any leftover marinade. Pat the pork shoulder dry with paper towels.
Około 2 min
Wskazówka kucharza: 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.
Około 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.
Około 4 godz.
Wskazówka kucharza: 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.
Około 30 min
Wskazówka kucharza: 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.
Około 1 min
11
Let the pork rest for at least 20 minutes before carving.
Około 20 min
Wskazówka kucharza: 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.
Około 3 min

Na porcję

Wartości odżywcze

50%Ocena

Kalorie: 928,2kcal
Białko: 65g
Węglowodany: 2,7g
Tłuszcz: 71,1g
Błonnik: 0,4g
Cukry: 0,1g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

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Przechowywanie

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

Odgrzewanie

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