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
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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.
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.