Authentic Cuban Lechon Asado
Experience a taste of Cuba with our Authentic Cuban Lechon Asado, a succulent and juicy oven-roasted pork shoulder dish. This recipe balances savory and citrus notes, featuring crispy skin that enhances the overall flavor. Serve this tender pork with traditional sides like black beans, rice, and golden fried plantains. Letting the roast rest for a full hour allows the flavors to meld and results in a more tender and flavorful experience. This method of preparation, with its vibrant Mojo Sauce, honors Cuban culinary traditions, offering a deeply satisfying meal.
N/A
Servings
867
Calories
11
Ingredients
Ingredients
pork shoulder, bone-in, skin-on
7-8 lb (slits cut)
sugar
3 cups (dissolved in brine)
table salt
2 cups plus 1 tablespoon (divided, dissolved in brine)
garlic
2 heads (unpeeled cloves separated and crushed)
orange juice
4 cups plus 6 tablespoons (divided)
garlic cloves
12 (peeled and coarsely chopped)
ground cumin
2 tablespoons (measured)
dried oregano
2 tablespoons (measured)
ground black pepper
1 1/2 teaspoons (measured)
distilled white vinegar
2 tablespoons (measured)
olive oil
2 tablespoons (measured)
Instructions
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1. Brining the Pork: To begin, use a sharp paring knife to pierce 1-inch-deep slits, about 1 inch long, all over the pork roast, spacing them 2 inches apart. In a large stockpot or bucket, dissolve the sugar and salt in 6 quarts of cold water. Stir in the crushed garlic cloves and orange juice. Submerge the pork in this brine, cover, and refrigerate for 18 to 24 hours to allow the flavors to infiltrate the meat.
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2. Preparing the Garlic-Citrus Paste: Using a food processor, combine the peeled garlic cloves, ground cumin, dried oregano, salt, and pepper, processing until a coarse paste forms. With the processor running, gradually add the orange juice, vinegar, and olive oil through the feed tube, processing until a smooth, wet paste forms. After brining, remove the pork and rinse it under cool running water. Pat dry with paper towels. Rub the garlic-citrus paste generously over the pork, ensuring it penetrates the slits, then refrigerate while preheating.
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3. Roasting the Pork: Preheat your oven to 325°F and position a rack in the lower-middle section. Place the pork skin-side down on a wire rack set over a rimmed baking sheet or within a roasting pan. Roast, uncovered, for 3 hours. Flip the pork so the skin side is up and continue to roast until an instant-read thermometer registers 190°F when inserted into the thickest part of the meat, about 3 more hours. Lightly tent with foil if the skin begins to darken excessively.
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4. Carving and Serving: Allow the roasted pork to rest on a cutting board for 1 hour to ensure juiciness. To carve, carefully remove the skin in one large piece. Discard the top layer of fat, then carve the meat away from the bone in 3 to 4 large sections. Slice these sections against the grain into 1/4-inch slices for serving. To serve the crispy skin, scrape away excess fat from the underside and cut into strips. Finish by drizzling the pork slices with Mojo Sauce for an authentic Cuban flavor.
Nutrition Information
63.3g
Fat
20g
Carbs
63.3g
Protein
1.7g
Fiber
15g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Cuban Lechon Asado?
It is a succulent and juicy oven-roasted pork shoulder dish that balances savory and citrus notes, featuring a characteristic crispy skin.
What cut of meat is used for this recipe?
This recipe uses a 7 to 8 pound bone-in, skin-on pork shoulder.
How long should the pork be brined?
The pork should be submerged in the brine and refrigerated for 18 to 24 hours to allow flavors to fully infiltrate the meat.
What ingredients are used in the brine?
The brine consists of 6 quarts of cold water, 3 cups of sugar, 2 cups of table salt, 2 heads of crushed garlic, and 4 cups of orange juice.
How do I prepare the pork before brining?
Use a sharp paring knife to pierce 1-inch-deep slits all over the pork roast, spacing them about 2 inches apart.
What is in the garlic-citrus paste?
The paste is made from garlic cloves, ground cumin, dried oregano, salt, pepper, orange juice, distilled white vinegar, and olive oil.
Should the pork be rinsed after brining?
Yes, after brining, remove the pork, rinse it under cool running water, and pat it dry with paper towels before applying the paste.
At what temperature should the Lechon Asado be roasted?
The oven should be preheated to 325 degrees Fahrenheit with a rack positioned in the lower-middle section.
How long does the roasting process take?
The pork is roasted skin-side down for 3 hours, then flipped skin-side up and roasted for approximately 3 more hours until it reaches the target temperature.
What is the target internal temperature for the pork?
The pork is done when an instant-read thermometer registers 190 degrees Fahrenheit in the thickest part of the meat.
How do I prevent the skin from burning?
If the skin begins to darken excessively during roasting, you can lightly tent the pork with aluminum foil.
How long should the roast rest after cooking?
Allow the roasted pork to rest on a cutting board for a full hour to ensure maximum juiciness and flavor meld.
How do I carve the Cuban Lechon Asado?
Remove the skin in one piece, discard the top layer of fat, carve the meat away from the bone in large sections, and then slice against the grain.
How do I prepare the crispy skin for serving?
Scrape away any excess fat from the underside of the removed skin and then cut it into strips.
What are the traditional sides for this dish?
This dish is traditionally served with black beans, rice, and golden fried plantains.
How many calories are in a serving of Lechon Asado?
There are approximately 867 calories per serving.
What is the fat content per serving?
Each serving contains about 63.3 grams of fat.
How much protein does this recipe provide?
This recipe provides approximately 63.3 grams of protein per serving.
What is the carbohydrate count?
There are approximately 20 grams of carbohydrates per serving.
How much sugar is in the recipe?
There are 15 grams of sugar per serving, primarily from the brine ingredients.
What type of vinegar is used for the Mojo-style paste?
The recipe calls for 2 tablespoons of distilled white vinegar.
How many garlic cloves are needed in total?
The recipe uses 2 full heads of garlic for the brine and an additional 12 peeled cloves for the paste.
Is the pork roasted covered or uncovered?
The pork is roasted uncovered for the entire duration unless the skin requires tenting with foil to prevent over-browning.
What spices are included in the dry measurements?
The recipe includes 2 tablespoons of ground cumin, 2 tablespoons of dried oregano, and 1 1/2 teaspoons of ground black pepper.
What is the purpose of the 1-hour rest time?
The 1-hour rest allows the juices to redistribute and the flavors to meld, resulting in a more tender and flavorful experience.
What final touch adds authentic Cuban flavor?
Drizzling the sliced pork with Mojo Sauce before serving provides an authentic Cuban finish.
Does this recipe include fiber?
Yes, there is approximately 1.7 grams of fiber per serving.
How should the garlic-citrus paste be applied?
Rub the paste generously over the pork, making sure to penetrate the slits that were cut into the meat.
What equipment is recommended for the paste?
A food processor is used to combine the garlic and spices with the liquids to create a smooth paste.
How is the pork positioned on the roasting pan?
The pork is placed on a wire rack set over a rimmed baking sheet or roasting pan to allow air circulation.