Written by 3:45 pm Featured, Food

Roast Pork – Lechón asado


Roast Pork – Lechon Asado

2016-12-06 14:55:48

Serves 8

A Christmas eve staple!


  1. 6-8 lb pork shoulder roast
  2. 1 small yellow onion


  1. 20 cloves garlic
  2. 2 tsp salt
  3. 1 tsp black pepper
  4. 1 and 1/2 cups sour orange juice. For those who cannot get sour orange juice in your area, use two parts orange to 1 part lemon and one part lime.
  5. 1 tsp oregano
  6. 1 tsp cumin
  7. 1 and 1/2 cups olive oil
  8. ——————–OR—————-
  9. 1 small bottle of Goya or La Lechonera mojo marinade(but fresh is best!)
  10. In a food processor, add all of the ingredients above and mix well.
  11. Pierce the pork as repeatedly as you may with a pointy knife or fork.
  12. Pour garlic mixture (save slightly for roasting) over pork, cover and refrigerate overnight.


  1. Preheat oven to 350.
  2. Place pork, fat side up, in an open roasting pan. Cover with a sliced yellow onion.
  3. Use a turkey baster to squeeze leftover marinade over pork and baste not less than once per hour with the juices within the roasting pan.
  4. Cook for an hour per pound. Remove pork from oven when a meat thermometer reads 155degrees.
  5. Immediately cover with foil and let rest for not less than 10 minutes before slicing and serving.


  1. Serve with yuca, white rice and black beans.

Cooking in Cuban https://cookingincuban.com/

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