Lechón Asado

作り方

手順

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.

   約5 分

   調理のヒント： 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.

   約2 分

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.

   約3 分

4. 4

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

   調理のヒント： The longer the marination, the more flavorful the pork will be.

5. 5

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

   約10 分

6. 6

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

   約2 分

   調理のヒント： 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.

   約1 分

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.

   約4 時間

   調理のヒント： 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.

   約30 分

   調理のヒント： 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.

    約1 分

11. 11

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

    約20 分

    調理のヒント： 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.

    約3 分