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Lechón Asado
Created by: Howcan Team
Ingredients
- 1 whole pork shoulder (8-10 pounds)
- 1 head of garlic, peeled
- 1 tablespoon of dried oregano
- 1 tablespoon of ground cumin
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 cup of sour orange juice (or 3/4 cup of orange juice and 1/4 cup of lime juice)
- 1/2 cup of olive oil
Instructions
- Using a sharp knife, score the pork shoulder's skin in a diamond pattern, being careful not to cut into the meat.
- In a mortar and pestle, mash the garlic, oregano, cumin, salt, and pepper to form a paste.
- Rub the garlic paste all over the pork, making sure to get it into the scored skin.
- Place the pork in a large roasting pan and refrigerate, uncovered, for at least 4 hours or overnight to marinate.
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix the sour orange juice and olive oil.
- Pour the sour orange juice mixture over the pork, making sure to coat it evenly.
- Cover the roasting pan with aluminum foil and roast the pork for 3-4 hours, basting occasionally with the pan juices, until the internal temperature reaches 180°F (82°C) and the skin is crispy.
- Remove the foil and increase the oven temperature to 450°F (230°C). Roast for an additional 30 minutes to further crisp the skin.
- Once done, remove the pork from the oven and let it rest for 15-20 minutes before carving.
- Carve the lechón asado into slices and serve with traditional sides like black beans, rice, and fried plantains. Enjoy!
Lechón Asado, a traditional dish in many Latin American countries, is a succulent roasted pork dish with a crispy, flavorful skin. Its origins can be traced back to the Spanish colonization of the Caribbean and Latin America, where it became a popular celebratory dish. The pork is marinated in a blend of citrus juices, garlic, and herbs, then slow-roasted over an open flame or in a pit, resulting in tender, juicy meat with a crispy, caramelized exterior. In Puerto Rico, the town of Guavate is renowned for its lechoneras, roadside restaurants specializing in lechón asado. The best version of this dish can be found in these lechoneras, where skilled chefs roast whole pigs to perfection, creating a mouthwatering experience for visitors. The key to a perfect lechón asado lies in the marinade, which infuses the meat with a zesty, garlicky flavor, and the slow-roasting process, which ensures a tender, juicy texture and crispy skin. While the traditional method involves roasting a whole pig, variations using pork shoulder or leg are also popular, allowing home cooks to recreate this delicious dish.
270 min
8-10 servings
400 per serving calories
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