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Name: Lechón Asado
Total time: 5 h 30 min
Yield: Serves 8
Cuisine: Cuba
Ingredients: 2.5 kg bone-in pork shoulder; 250 ml sour orange juice; 12 cloves garlic; 1 yellow onion; 60 ml olive oil; 1 tbsp dried oregano; 2 tsp ground cumin; 3 bay leaves; 2 tbsp salt; 1 tsp black pepper

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Cuba5 h 30 minServes 8이전에 요리됨

Lechón Asado

재료10

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

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Crush the garlic with the salt, then mix with the sour orange juice, finely chopped onion, olive oil, oregano, cumin, and black pepper.
Score the pork skin and fat in a crosshatch, then rub the mojo all over and into the cuts. Tuck in the bay leaves.
Cover and marinate in the refrigerator for at least 8 hours, preferably overnight, turning once.
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.
Raise the heat to 220°C for the last 15 to 20 minutes so the skin crackles and browns.
Rest for 20 minutes, then carve and serve with the pan juices.