Recipe courtesy of Mika Leon
Recipe courtesy of Mika Leon
Watch how to make this recipe.
Lechon Asado Slow-Roasted Pork Shoulder
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- Level: Easy
- Total: 1 day 5 hr (includes marinating time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 739
- Total Fat
- 56 g
- Saturated Fat
- 18 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 48 g
- Cholesterol
- 193 mg
- Sodium
- 786 mg
For Cubans, Christmastime is the biggest time of the year, especially Noche Buena, or Christmas Eve. I was born on Christmas Day, which means not only am I my family’s greatest gift, but my grandfather’s legendary lechón was always made in my honor. This recipe keeps his tradition alive with his secret citrus-based marinade, an overnight soak, and hours of slow roasting to coax out garlicky, tangy flavors.
- Level: Easy
- Total: 1 day 5 hr (includes marinating time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 739
- Total Fat
- 56 g
- Saturated Fat
- 18 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 48 g
- Cholesterol
- 193 mg
- Sodium
- 786 mg
Ingredients
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Directions
- In a blender, combine the orange juice, lime juice, olive oil, garlic, onion, oregano, cumin, 1 tablespoon of the salt, and 1 teaspoon of the pepper. Blend on high speed until smooth, about 3 minutes.
- Place the pork shoulder, skin side up, in a large baking dish. Make three diagonal cuts across the skin in one direction, then three more in the opposite direction. Flip the pork over and make several deep cuts down to the bone. This creates pockets for the marinade. Generously season the entire shoulder with the remaining 2 tablespoons salt and 2 teaspoons pepper, massaging them into the cuts and pockets. With the skin side down, pour the marinade over the pork, ensuring it gets into the pockets. Turn the pork skin side up, then cover with plastic wrap and refrigerate for at least 24 hours or up to 2 days.
- Preheat the oven to 350 degrees F.
- Discard the plastic wrap. Use a damp paper towel to wipe the marinade from the pork skin. Use another paper towel soaked with vinegar to wet the skin. The vinegar will help the skin dry out for that perfect crispy chicharron layer as it roasts. Tent the baking dish with aluminum foil, ensuring it doesn’t touch the skin. Bake for 3 to 4 hours, or until the pork is incredibly tender.
- Remove the foil and increase the oven temperature to 425 degrees F. Bake for another 20 to 25 minutes, or until the skin is golden brown. Set the broiler to high and broil for 3 to 4 minutes, or until the skin is very crisp, watching closely to avoid burning. Transfer the pork to a large cutting board and let rest for 10 minutes before serving.
- To carve the pork: Remove all the chicharron and transfer to a serving plate. Shred all the lechón meat using two forks and transfer to a separate serving plate. Spoon a little bit of the mojo from the bottom of the baking dish over the meat (it’s very salty, so don’t add too much). Pour the rest of the mojo into a gravy boat or small bowl and place it next to the pork for self-serving.
