Lechon Asado Recipe
Tender, juicy, citrus-marinated pork that melts in your mouth, perfect for a flavorful family feast.
Picture this: a sizzling piece of pork with crispy skin and a juicy center, bathing in a medley of garlic and citrus aromas that fills your kitchen. That’s the magic of Lechon Asado, a dish that's as much a feast for the senses as it is for the taste buds. This dish never fails to turn a meal into a celebration, with its rich flavors and inviting textures. Lechon Asado hails from the vibrant culinary traditions of Cuba, where it’s a staple at festive occasions. Growing up, I always associated its distinct garlicky goodness with family gatherings, a dish that brought everyone to the table with joy and anticipation. The key to this recipe is the marinade. It’s all about balancing the tanginess of sour orange juice with the warmth of cumin and the boldness of garlic. Marinate the pork overnight to let these flavors soak deep into the meat, ensuring every bite is a burst of taste. Serve this succulent delight at your next family dinner or special occasion and watch it become an instant favorite.
Step-by-Step
- 01Step 1 / 6
In a large mixing bowl, combine sour orange juice, olive oil, minced garlic, oregano, and cumin.
Add salt and pepper to taste, stirring to mix well.
- 02Step 2 / 6
Place the pork shoulder in a large resealable bag or deep dish.
Pour the marinade over the pork, ensuring it is well-coated.
Seal the bag or cover the dish and refrigerate overnight.
- 03Step 3 / 6
Preheat your oven to 325°F (165°C).
Remove the pork from the marinade and place it in a roasting pan.
Reserve the marinade for basting.
- 04Step 4 / 6
Season the pork all over with salt and pepper.
Cover the pan with foil and roast in the preheated oven for 3 hours, basting occasionally with the reserved marinade.
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- 05Step 5 / 6
After 3 hours, remove the foil and increase the oven temperature to 375°F (190°C).
Roast for an additional 30 minutes to crisp the skin, until it is golden brown and the internal temperature reaches 190°F (88°C).
- 06Step 6 / 6
Let the pork rest for 15 minutes before slicing.
Serve warm, drizzled with the pan juices.
Chef Tips
- •For the best flavor, marinate the pork for at least 12 hours.
- •If sour oranges aren't available, use a combination of orange and lime juice.
- •Use a meat thermometer to ensure the pork reaches the perfect internal temperature.
- •Baste the pork frequently to keep it moist and flavorful.
- •Resting the meat before slicing helps retain its juices.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can marinate the pork up to 24 hours in advance.
What can I substitute?+
If you can't find sour oranges, use a mix of orange and lime juice instead.
How do I store leftovers?+
Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven.
