Entree: Cuba – Lechón Asado (Cuban Roast Pork Shoulder) (Roasted pork (Cuban-style))

Serving Size: 8

Approximate Time

Prep 15 min

Cook 3 hrs 30 min

Additional 8 hrs

Total 12 hrs

Ingredients

- 5 lb (2.3 kg) bone-in pork shoulder, trimmed
- 1 cup (240 ml) fresh sour orange juice or 1/2 cup (120 ml) orange juice + 1/4 cup (60 ml) lime juice
- 12 garlic cloves, minced
- 2 tsp (10 g) coarse salt
- 1 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) chopped onion
- 2 tbsp (30 ml) chopped fresh oregano or 1 tsp (1 g) dried oregano
- 1 tsp (2 g) ground cumin
- 2 bay leaves
- 1/4 cup (60 ml) dry white wine or water (optional)

Instructions

1. Combine sour orange (or orange + lime), minced garlic, salt, pepper, olive oil, onion, oregano, and cumin to make mojo; pierce the pork several times and rub or pour mojo all over and into the incisions; marinate refrigerated overnight for best flavor.
2. Preheat oven to 350°F (175°C). Place pork in a roasting pan fat-side up; add bay leaves and wine or water to the pan to keep drippings from burning.
3. Roast uncovered, basting every 30–45 minutes with pan juices, until pork is very tender and surface is nicely browned, about 3 to 3 1/2 hours (internal temperature ~180°F/82°C).
4. For a crisper exterior, increase oven to 425°F (220°C) for the final 10–15 minutes; transfer to a cutting board, rest 15–20 minutes, then slice or shred and serve with rice and black beans.