Cuban
Lechón asado
Cuban lechón asado is pork shoulder pierced and soaked overnight in garlicky mojo de naranja agria, then slow-roasted until tender with crisp edges. Serve it with the roasted onions and spoonfuls of its citrusy pan juices.
Ingredients
- Skin-on pork shoulder or picnic roast1 1/4 lb
- Garlic cloves8
- Kosher salt1 1/4 tsp
- Dried oregano1 tsp
- Ground cumin1/2 tsp
- Black pepper1/2 tsp
- Naranja agria juice1/2 cup
- Olive oil or lard2 tbsp
- White onion, thinly sliced1 small
- Bay leaf1
Method
- Use a sharp knife to make deep slits all over the pork, especially near the bone and through the fat cap without removing the skin.
- Mash the garlic and salt into a paste in a mortar, then mix in the oregano, cumin, black pepper, naranja agria juice, and olive oil or lard.
- Rub the mojo deeply into the slits and all over the pork, then place it in a nonreactive dish with the bay leaf and sliced onion.
- Cover and refrigerate the pork overnight, turning it once so the mojo seasons it evenly.
- Remove the pork from the refrigerator 45 minutes before roasting and heat the oven to 300°F.
- Place the onion in a small roasting dish, set the pork skin-side up on top, and pour all the marinade around it.
- Cover tightly with foil and roast for 2 hours, basting once with the pan juices.
- Uncover the pork, raise the oven to 425°F, and roast for 30 to 45 minutes more until the meat is tender and the skin and edges are browned.
- Rest the pork for 15 minutes, then slice or pull it into large pieces.
- Serve the lechón with the roasted onions and spoon the garlicky mojo pan juices over the meat.
Common questions
What can I use instead of naranja agria for Cuban lechón asado?
Use a mix of 2 parts orange juice to 1 part lime juice, or orange juice with a little lemon juice. It won’t taste exactly the same, but it gives the needed sweet-tart balance for the mojo.
How long should I marinate the pork, and can I shorten it?
Overnight is best, about 12 to 24 hours. If you’re short on time, aim for at least 4 hours, but the flavor will be less developed. Turn the pork once so the marinade reaches all sides.
What are the most common mistakes when roasting lechón asado?
The biggest mistakes are not salting enough, skipping the deep slits, roasting too hot from the start, and pulling it too early. Also avoid covering it too long or the skin won’t crisp well.
How should I store leftovers, and how long do they keep?
Cool the pork, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze portions for up to 3 months. Reheat gently with a little pan juice or broth so it stays moist.
What should I serve with Cuban lechón asado?
Serve it with white rice, black beans, yuca with garlic sauce, fried plantains, or a simple onion salad. Pan juices spooned over the pork are great, and crispy skin should be served right away.