Savor the Flavor of Cuba: Making Authentic Lechon Asado at Home

  

There are some dishes that instantly transport you to another place and culture. Cuban Lechon Asado is one of them. This incredibly flavorful and tender roast pork is a centerpiece of Cuban celebrations and family gatherings, and while a whole roasted pig might be traditional for large fiestas, a succulent pork shoulder made at home is perfect for bringing a taste of Cuba to your own table.

 

Lechon Asado is all about the marinade, a vibrant blend of citrus, garlic, and herbs known as Mojo. This potent mixture not only infuses the pork with incredible flavor but also helps to tenderize the meat as it slow roasts to perfection. The result? Fork-tender, juicy pork with a crispy, golden skin that is simply irresistible.

 

The Heart of the Flavor: Cuban Mojo Marinade

 

The key to amazing Lechon Asado is a good Mojo. While you can find pre-made Mojo, making it from scratch allows you to control the freshness and intensity of the flavors. The base is typically sour orange juice. If you can't find sour oranges, a mix of fresh orange, lime, and sometimes grapefruit juice creates a similar tangy profile. Plenty of fresh garlic, oregano, cumin, and olive oil round out this aromatic marinade.

 

Choosing Your Cut:

 

Traditionally, a whole pig is used for Lechon Asado. For a home cook, a bone-in pork shoulder (also known as pork butt) is the ideal cut. It has a good amount of fat and connective tissue that breaks down during slow roasting, resulting in incredibly moist and tender meat. Plus, the bone adds extra flavor! Aim for a roast that's around 5-8 pounds.

 

Low and Slow is the Way to Go:

 

Lechon Asado is not a rápida dish. The magic happens with low and slow roasting in the oven. This allows the flavors to meld, the fat to render, and the connective tissue to break down, leaving you with fall-apart tender pork. The cooking time will vary depending on the size of your roast, so be patient and use a meat thermometer to ensure it's cooked to perfection.

 

Ingredients:

 

5–8-pound bone-in pork shoulder

1 whole head of garlic, cloves peeled and minced

1/2 cup fresh sour orange juice (or a mix of 1/4 cup orange juice, 2 tablespoons lime juice, and 2 tablespoons grapefruit juice)

1/4 cup olive oil

2 tablespoons dried oregano

1 tablespoon ground cumin

2 teaspoons salt

1 teaspoon black pepper

Optional: 1 large onion, sliced

Instructions:

 

Prepare the Pork: Pat the pork shoulder dry with paper towels. Using a sharp knife, score the fatty skin in a diamond pattern, being careful not to cut too deeply into the meat. This helps the marinade penetrate and allows the skin to crisp up nicely.

Make the Mojo Marinade: In a bowl, whisk together the minced garlic, citrus juice, olive oil, oregano, cumin, salt, and black pepper.

Marinate the Pork: Place the scored pork shoulder in a large roasting pan or a large, sturdy zip-top bag. Pour the Mojo marinade over the pork, ensuring it gets into the scored areas. If using a pan, turn the pork to coat completely. If using a bag, massage the marinade into the meat. Add the sliced onion to the pan or bag if desired. Marinate in the refrigerator for at least 4 hours, or preferably overnight, flipping the pork occasionally.

Preheat the Oven: Preheat your oven to 300°F (150°C).

Roast the Pork: If using a zip-top bag, transfer the pork and marinade to a roasting pan. Cover the roasting pan tightly with aluminum foil.

Slow Roast: Roast for 4-6 hours, or until the pork is very tender and an internal thermometer inserted into the thickest part of the meat (avoiding the bone) reads at least 195°F (90°C). The cooking time will vary depending on the size of your roast.

Crisp the Skin: Remove the foil from the roasting pan. Increase the oven temperature to 400°F (200°C). Roast for another 30-45 minutes, or until the skin is golden brown and crispy. Keep a close eye on it to prevent burning.

Rest and Serve: Once the skin is crispy, remove the pork from the oven and let it rest in the pan for at least 20-30 minutes before shredding or carving. The resting period is crucial for juicy pork. Shred the pork using two forks, mixing it with the delicious pan juices.

Traditional Cuban Sides:

 

Lechon Asado is traditionally served with a variety of delicious sides that complement its rich flavor. Some classics include:

 

Arroz Congri or Moros y Cristianos: Rice cooked with black beans, a staple Cuban rice dish.

Yuca con Mojo: Boiled cassava (yuca) topped with a garlic-citrus Mojo sauce.

Maduros: Sweet fried ripe plantains.

Tostones: Twice-fried green plantains.

A simple salad with avocado and tomato.

Sharing Lechon Asado with loved ones is a truly special experience. The aroma filling your kitchen, the anticipation of that first bite, and the incredibly satisfying flavors make this recipe a winner every time. Get ready to enjoy a taste of Cuban sunshine!