Cuban Lechón Asado (Roast Pork)

About This Recipe

Lechón asado is Cuba's greatest culinary achievement — a whole pig or pork shoulder marinated overnight in mojo (a blend of sour orange juice, garlic, cumin, and oregano), then slow-roasted until the skin crackles and the meat falls apart. It's the centerpiece of every Cuban celebration, particularly Noche Buena (Christmas Eve), when whole pigs are roasted over charcoal pits in backyards across the island.

Ingredients

Serves 8

• 2 kgpork shoulder, bone-in, skin-on
• 1 cupsour orange juice (or 3/4 cup regular OJ + 1/4 cup lime juice)
• 10 clovesgarlic, minced
• 2 tspcumin
• 2 tspdried oregano
• 1 tspblack pepper
• 2 tspsalt
• 1/4 cupolive oil
• 1 mediumonion, sliced (for roasting)

Instructions

1. 1

   Make the mojo marinade

   Combine sour orange juice, garlic, cumin, oregano, black pepper, salt, and olive oil. Whisk until combined.

2. 2

   Score and marinate

   Score the pork skin deeply in a crosshatch pattern. Make deep cuts into the meat. Pour mojo all over, pushing it into the cuts. Cover and refrigerate 8–24 hours.

3. 3

   Roast low and slow

   Place pork skin-side up on a bed of onions in a roasting pan. Roast at 160°C (320°F) for 3.5–4 hours, basting with pan juices every hour.

4. 4

   Crisp the skin

   Increase oven to 230°C (445°F) and roast 20–30 more minutes until the skin is crackling and golden.

5. 5

   Rest and serve

   Rest 20 minutes before pulling or slicing. Serve with black beans, rice, and tostones.

Variations

• •

  Make with a whole pig for authentic Noche Buena style

• •

  Add bay leaves to the marinade

• •

  Serve with yuca con mojo instead of tostones

Storage

Refrigerate up to 5 days. The flavor improves overnight.

Frequently Asked Questions