Lechón Asado con MojoCitrus-Garlic Roast Pork

Name: Lechón Asado con Mojo (Citrus-Garlic Roast Pork)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6
Cuisine: Cuba
Ingredients: 1400 g Pork Shoulder; 12 g Salt; 3 g Black Pepper; 250 ml Water; 250 ml Sour Orange Juice; 20 g Garlic (crushed); 150 g Onion (finely chopped); 30 ml Extra Virgin Olive Oil; 4 g Cumin Powder; 4 g Dried Oregano

Pork shoulder is marinated in a garlicky citrus mojo, then roasted slowly until tender and juicy. A final burst of high heat deepens the color and creates the browned edges that make this roast so satisfying.

Prep

30m

Cook

Serves

Estimated

Nutrition

Per serving

638kcal

Calories

41g

Protein

47g

Fat

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pork

1.4kg
Pork Shoulder
12g
Salt
3g
Black Pepper
250ml
Water

Mojo

250ml
Sour Orange Juice
20g
Garlic (crushed)
150g
Onion (finely chopped)
30ml
Extra Virgin Olive Oil
4g
Cumin Powder
4g
Dried Oregano

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Combine the sour orange juice, garlic, onion, extra virgin olive oil, cumin powder, and dried oregano to make the mojo.
02
Score the pork shoulder lightly and season with the salt and black pepper. Pour over the mojo, cover, and marinate in the refrigerator for several hours or overnight.
03
Preheat the oven to 160°C (320°F). Transfer the pork shoulder and all the mojo to a roasting pan and add the water.
04
Cover and roast, basting occasionally, until fork-tender and at least 63°C (145°F).
05
Uncover, raise the oven temperature to 220°C (425°F), and roast until browned and lightly crisp.
06
Rest for at least 3 minutes before slicing or pulling. Spoon the cooked pan juices over the meat.

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