Cuban Roast Pork (Lechon Asado) from Closet Cooking

A Cuban style slow roasted pork marinated in a super tasty sour orange and garlic mojo sauce.


Servings: makes 4-6 servings

Prep Time: 10 minutes
Marinate Time: 12 hours
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Ingredients
  • 1 bone in, skin on pork shoulder about 4-5 lbs
  • 20 cloves garlic
  • 1 large onion, sliced
  • 1 1/2 cups sour (seville) orange juice (or 1 cup orange juice + 1/2 cup lime juice)
  • 1 teaspoon oregano
  • 1 teaspoon cumin, toasted and ground
  • 2 teaspoons salt
  • 1 teaspoon black peppercorns
  • 1 large onion, sliced
Directions (Oven Version with Crackling)
  1. Puree the garlic, onion, sour orange juice, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
  2. Pull the pork out of the fridge 1 hour before roasting, take it out of the bag, set it with its skin side up, wipe the skin dry and let sit for 1 hour.
  3. Score the skin in 1/2 inch intervals and rub salt generously into the skin.
  4. Place the pork in a roasting pan, skin side up, roast in a preheated 450F oven for 20 minutes or until the skin has become crackling, ie it has become golden, hardened and crispy.
  5. Reduce the heat to 325F and roast until the pork reaches 170F for slicing or 195F for shredding, about 2-3 hours or 4-6 hours respectively. If the skin starts to get too dark tent it loosely with foil without folding the edges over to prevent steaming.
  6. Let the pork rest for 15 minutes, remove crackling and cut into small pieces, discard any extra fat and then slice or shred the pork. Remove the fat from the juices and serve with sliced pork or mix into shredded pork.
  7. Meanwhile heat 2 tablespoons of the juices from the roasting pan in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
  8. Serve the pork with the caramelized onions and remaining mojo.
Directions (Slow Cooker Version)
  1. Puree the garlic, onion, sour orange juice, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
  2. Place the pork in a slow cooker/crock-pot with the skin side up along with the marinade and cook on low for 8-10 hours.
  3. Let the pork rest for 15 minutes, discard the fat layer and then shred the pork.
  4. Meanwhile heat 2 tablespoons of the juices from the slow cooker/crock-pot in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
  5. Serve the pork with the caramelized onions and remaining mojo.

Tip: Mix some mojo into the pork after pulling it; man is that mojo ever good!
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