Lechón Asado

Ingredients10

• bone-in pork shoulder2.5 kg
• sour orange juice250 ml
• garlic12 cloves
• yellow onion1
• olive oil60 ml
• dried oregano1 tbsp
• ground cumin2 tsp
• bay leaves3
• salt2 tbsp
• black pepper1 tsp

Method

1. Crush the garlic with the salt, then mix with the sour orange juice, finely chopped onion, olive oil, oregano, cumin, and black pepper.
2. Score the pork skin and fat in a crosshatch, then rub the mojo all over and into the cuts. Tuck in the bay leaves.
3. Cover and marinate in the refrigerator for at least 8 hours, preferably overnight, turning once.
4. Bring the pork to room temperature. Roast fat-side up at 160°C, basting with the marinade, until the meat is very tender, about 4 to 4½ hours.
5. Raise the heat to 220°C for the last 15 to 20 minutes so the skin crackles and browns.
6. Rest for 20 minutes, then carve and serve with the pan juices.