Lechon Asado

Cuban Roast Pork

This Cuban roast pork (lechon asado) is marinated in a citrus and garlic marinade overnight and then roasted low and slow until it’s fall apart tender.

Make the mojo marinade: Combine smashed garlic, sour orange juice, olive oil, oregano, cumin, salt, and bay leaf

01

Make 8-10 small slits (about 1-2 inch deep) on the skin side of the pork. Insert whole garlic cloves into the slits.

02

Turn the pork over and make about 10-12 small slits (about 1-2 inch deep). Use a ladle or spoon and pour the marinade into the slits.

03

Then, pour the remaining marinade over the pork. Sprinkle another 1 teaspoon of salt over the pork (if desired).

04

Turn the pork so the fleshy side is sitting in the marinade. Seal the bag by making a tight knot on the top, or cover the pan well with plastic wrap.

05

Marinate the pork in the refrigerator overnight.

06

Remove the pork from the fridge. Preheat the oven to 325°F. Spray the rack of a roasting pan with cooking spray. Place the pork on the rack, skin side down.

Brush any loose pieces of garlic off the pork. Pour a little water in the bottom of the roasting pan. You’ll need to add a little more during the roasting time too.  Roast the pork for 6-7 hours until the internal temperature reaches at least 170° F and the meat has pulled away from the bone on one end. Tent the pork with foil about 1½-2 hours into the roasting time.

07

Remove the pork from the oven. Crisp the skin, if desired. Carefully flip it so the skin is up. Brush it with salted water. Broil on low for 2-4 minutes. Watch it carefully! 

08

Once the skin is bubbling and it may even start to crackle, carefully remove the pork from the oven, cover it loosely with a foil. Let it to rest at least 20 minutes before carving.

Serve with rice and black beans, if desired and enjoy.