Lechon Asado is Cuban roast pork. I am a huge fan of Cuban flavors, full of garlic and citrus, and they can all be found in this delicious dish.
This recipe is simple but packs a ton of flavor. The key is to let it marinate as long as possible.
- 9 pounds pork shoulder
- 20 cloves garlic, minced or mashed
- 2 teaspoon salt
- 1.5 cups sour orange juice
- 1.5 cups minced onion
- 1 teaspoon oregano
- Cut slits into meat with knife and put the garlic and salt all over the roast and stuffed into the slits.
- Combine sour orange juice, minced onion, and oregano. Pour over roast.
- Marinate for a minimum of 3 hours, but preferably overnight.
- Preheat oven to 450 degrees fahrenheit. Add roast to oven and then immediately reduce to 275 degrees fahrenheit.
- Roast approximately 4-5 hours.
- Remove and rest for 10 minutes. Serve.
If you do not have access to sour orange juice, you can use regular orange juice mixed with lemon. To tell if it is cooked properly, it should be slightly pink with clear juices and read 165 on a meat thermometer. It can be served sliced or shredded. I also like black beans and rice on the side (although for this, I used black beans and quinoa).