Mains
Lechón Asado
Ingredients
- - 2 kg (4.4 lb) Pork shoulder, bone-in
- - 12 Garlic cloves
- - 250 ml (1 cup) Sour orange juice (or lime and orange mixed)
- - 60 ml (1/4 cup) Olive oil
- - 2 tsp Dried oregano
- - 1 tsp Ground cumin
- - 2 tsp Fine sea salt
- - 1 tsp Ground black pepper
- - 1 large Onion, sliced
Method
- Crush the garlic with the salt in a mortar and pestle to form a rough paste.
- Stir in the citrus juice, olive oil, oregano, cumin and black pepper to make the mojo marinade.
- Pierce the pork shoulder all over with a knife and rub the mojo thoroughly into the meat, working it into the slits.
- Place the pork in a roasting pan with the sliced onion, cover, and marinate in the refrigerator for at least 8 hours, ideally overnight.
- Preheat the oven to 160°C (325°F).
- Cover the roasting pan tightly with foil and roast for 3.5-4 hours, basting occasionally with the pan juices.
- Uncover, increase the oven temperature to 220°C (425°F), and roast for a further 20-30 minutes until the skin is crisp and deeply golden.
- Rest for 15 minutes before shredding or slicing to serve.
Introduction: Lechón Asado is whole or large-cut pork marinated for hours in a garlicky sour orange mojo, then slow-roasted
until the skin crackles and the meat falls apart.
Cultural Background: Lechón Asado is whole or large-cut pork marinated for hours in a garlicky sour orange mojo, then slow-roasted
until the skin crackles and the meat falls apart. It is the centrepiece of Cuban Noche Buena (Christmas Eve)
celebrations, traditionally cooked in a caja china (roasting box) or buried pit for large family gatherings, and stands
as one of the clearest markers of Cuban festive cooking.
Tips: The longer the marinating time, the deeper the citrus-garlic flavour penetrates the meat. A meat thermometer should read at least 90°C (195°F) internally for the fall-apart texture traditional to lechón.
Variations: For large gatherings, a whole suckling pig is prepared in a caja china roasting box instead of a shoulder cut. Some cooks add a splash of dark rum to the marinade for extra depth. No authentic meatless version exists given the dish's defining whole-pork identity; not converted.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat covered in a 160°C (325°F) oven for 15-20 minutes with a splash of broth to keep moist.
Nutrition: Per serving: 420 kcal, 38g protein, 3g carbohydrates, 28g fat, 0.5g fibre, 620mg sodium.
FAQs
Q: Can I make this in a slow cooker?
A: Yes, marinate as directed, then cook on low for 8 hours; the skin will not crisp, so finish shredded meat under a hot grill briefly if crackling texture is desired.
Q: What is a caja china?
A: A large insulated roasting box used across Cuba and the Caribbean for slow-roasting whole pigs over charcoal.