$$$ · brisket, ribs, pork shoulder, and long smoke cooks
Weber Smokey Mountain 18-Inch Charcoal Smoker
Low-and-slow barbecue where stable heat matters more than speed.
Lechón asado is Cuba's defining pork preparation — marinated in mojo (citrus and garlic) and slow-roasted until the skin crisps into crackling and the meat pulls apart effortlessly.
Serves 8–10 peoplePrep 30 minCook 6 hr
Ingredients & method
Ingredients
- Bone-in picnic shoulder (skin on), 3–4 kg
- Juice of 4 sour oranges (or equal parts orange + lime juice)
- 10 garlic cloves, minced
- 2 tsp dried oregano
- 2 tsp cumin
- 1 tbsp coarse salt
- 2 tsp black pepper
- 3 tbsp olive oil
- Black beans, white rice, and tostones to serve
Method
- 1Score the skin in a deep diamond pattern. Mix together the citrus juice, garlic, oregano, cumin, salt, pepper, and oil to make the mojo.
- 2Push the mojo deep into the scored cuts and rub all over. Refrigerate overnight (or at least 8 hours), flipping once.
- 3Bring to room temperature for 1 hour. Preheat oven to 160 °C. Place skin-side up on a rack in a roasting pan. Add 250 ml water to the pan.
- 4Roast for 5–6 hours until a probe reads 90 °C and the meat is pull-apart tender. Baste with pan juices every hour.
- 5Raise oven to 230 °C for the final 20 minutes to blister and crisp the skin. Rest 20 minutes before pulling. Serve with black beans and rice.
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Chef's tip
Sour oranges (naranja agria) are the authentic choice — if unavailable, a 50/50 mix of fresh orange and lime juice is the closest substitute.
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