Roast Pork – Lechón asado

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Roast Pork - Lechon Asado
Serves 8
A Christmas eve staple!
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Prep Time
15 min
Cook Time
5 hr 30 min
Total Time
6 hr
Prep Time
15 min
Cook Time
5 hr 30 min
Total Time
6 hr
  1. 6-8 lb pork shoulder roast
  2. 1 small yellow onion
  1. 20 cloves garlic
  2. 2 tsp salt
  3. 1 tsp black pepper
  4. 1 and 1/2 cups sour orange juice. If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime.
  5. 1 tsp oregano
  6. 1 tsp cumin
  7. 1 and 1/2 cups olive oil
  8. --------------------OR----------------
  9. 1 small bottle of Goya or La Lechonera mojo marinade(but fresh is best!)
  10. In a food processor, add all the ingredients above and blend well.
  11. Pierce the pork as many times as you can with a sharp knife or fork.
  12. Pour garlic mixture (save a little for roasting) over pork, cover and refrigerate overnight.
  1. Preheat oven to 350.
  2. Place pork, fat side up, in an open roasting pan. Cover with a sliced yellow onion.
  3. Use a turkey baster to squeeze leftover marinade over pork and baste at least once per hour with the juices in the roasting pan.
  4. Cook for an hour per pound. Remove pork from oven when a meat thermometer reads 155degrees.
  5. Immediately cover with foil and let rest for at least 10 minutes before slicing and serving.
  1. Serve with yuca, white rice and black beans.
Cooking in Cuban

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