Lechon Asado stands as the pinnacle of Cuban cuisine, representing a centuries-old tradition of slow-roasted pork that brings families together for special celebrations. This magnificent dish features a whole pork shoulder or leg marinated in a fragrant blend of citrus juices, garlic, and traditional Cuban spices called mojo, then slow-roasted until the meat becomes incredibly tender while developing a gloriously crispy, golden skin. The magic happens during the long, patient roasting process where the acidic marinade breaks down the tough fibers, infusing every bite with the bright, tangy flavors that define authentic Cuban cooking. Originally prepared for holidays and special occasions, Lechon Asado has become the centerpiece of Cuban gatherings, served alongside black beans, rice, and sweet plantains.
Serves: 12-15 people
Ingredients for the Mojo Marinade
- 2 cups fresh orange juice
- 1 cup fresh lime juice
- 1/2 cup olive oil
- 20 cloves garlic, minced
- 2 large onions, sliced thin
- 2 tablespoons dried oregano
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 bay leaves
Ingredients for the Roast
- 8-10 pound bone-in pork shoulder or fresh ham
- 2 tablespoons coarse salt
- 1 tablespoon black pepper
- Additional garlic cloves for stuffing
- Kitchen twine for tying
Preparing the Mojo Marinade
Start by creating the traditional Cuban mojo that will transform your pork into an unforgettable feast. In a large bowl, combine the fresh orange juice and lime juice. The citrus provides the essential acidity that will tenderize the meat during the long marination process.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sliced onions, cooking until the garlic becomes fragrant and the onions turn translucent, about 5-7 minutes. Be careful not to burn the garlic, as this will create a bitter flavor.
Remove the garlic and onion mixture from heat and let it cool for 10 minutes. Add this mixture to the citrus juices along with oregano, cumin, salt, pepper, paprika, and bay leaves. Stir everything together until well combined. The marinade should have a bright, aromatic smell that promises incredible flavor.
Preparing the Pork
Score the skin of the pork in a crosshatch pattern, making cuts about 1 inch apart and 1/4 inch deep. This allows the marinade to penetrate deeper into the meat and helps create that coveted crispy skin during roasting.
Using a sharp knife, make deep slits throughout the meat, about 2 inches apart. Stuff whole garlic cloves into these slits, pushing them deep into the meat. This technique, called “studding,” ensures that garlic flavor permeates the entire roast.
Rub the coarse salt and black pepper all over the pork, working it into the scored skin and cuts. Place the seasoned pork in a large roasting pan or non-reactive container that can accommodate both the meat and the marinade.
Marinating Process
Pour the mojo marinade over the pork, making sure to work it into all the cuts and crevices. The meat should be well-coated, but if you need more liquid, prepare additional marinade using the same proportions.
Cover the pan tightly with plastic wrap or aluminum foil and refrigerate for at least 12 hours, though 24-48 hours produces superior results. Turn the pork every 8-12 hours to ensure even marination. The longer marination allows the citrus acids to break down tough connective tissues while the spices penetrate deep into the meat.
Preparing for Roasting
Remove the pork from the refrigerator 2 hours before cooking to bring it to room temperature. This ensures more even cooking throughout the roast. Preheat your oven to 325 degrees Fahrenheit.
Remove the pork from the marinade, reserving the liquid for basting. Pat the meat dry with paper towels, but don’t worry about removing all the marinade remnants. If the roast seems loose or uneven, tie it with kitchen twine to help it cook more evenly.
Slow Roasting Process
Place the pork skin-side up in a large roasting pan. Pour about 2 cups of the reserved marinade into the bottom of the pan, being careful not to pour it over the skin, as this can prevent proper browning.
Roast the pork for approximately 20-25 minutes per pound, basting every 45 minutes with the pan juices and reserved marinade. The low, slow cooking method allows the tough connective tissues to break down while keeping the meat moist and flavorful.
During the last hour of cooking, increase the oven temperature to 425 degrees Fahrenheit to achieve that signature crispy skin. Watch carefully during this final stage to prevent burning.
Checking for Doneness
The Lechon Asado is ready when it reaches an internal temperature of 195-200 degrees Fahrenheit in the thickest part of the meat. At this temperature, the collagen has fully broken down, resulting in incredibly tender, pull-apart pork.
The skin should be deep golden brown and crispy, while the meat should easily shred with a fork. If the skin needs more crisping, place the roast under the broiler for 3-5 minutes, watching constantly to prevent burning.
Resting and Carving
Allow the roast to rest for 20-30 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring every slice remains moist and flavorful.
During resting, strain the pan juices and remove excess fat. These flavorful drippings can be served alongside the meat or used to make gravy.
Serving Your Lechon Asado
Carve the pork into thick slices, making sure each portion includes some of the coveted crispy skin. Arrange the slices on a large platter, drizzling with the strained pan juices.
Traditional Cuban accompaniments include black beans and rice, sweet plantains, yuca with garlic sauce, and a simple salad of avocado and tomatoes. The rich, savory pork pairs beautifully with these classic sides.
Tips for Perfect Lechon Asado
Success with Lechon Asado depends largely on patience and planning. Don’t rush the marination process, as this is where the meat develops its characteristic flavor and tenderness. The citrus acids need time to work their magic on the tough pork fibers.
Temperature control is crucial during roasting. Use a reliable meat thermometer to monitor both the oven temperature and the internal temperature of the meat. The low, slow cooking method cannot be rushed without sacrificing quality.
If your oven runs hot or the skin begins browning too quickly, tent the roast with aluminum foil to prevent burning while the interior continues cooking.
For an extra layer of flavor, save some of the marinade before adding the raw pork and use it as a finishing sauce, heating it thoroughly before serving.
This Lechon Asado recipe brings the authentic flavors of Cuba to your table, creating memories and traditions that will last for generations. The combination of patience, quality ingredients, and time-honored techniques results in a meal that truly celebrates the heart of Cuban cuisine.
