Roasted Cuban Pork (Lechon Asado)
Cuban Roasted Pork, known as (Lechón Asado) is a Cuban culinary masterpiece. Succulent pork, marinated in a zesty blend of citrus, garlic, and spices, is slow-cooked to perfection. The result is tender, smoky, and richly flavored pulled pork that's traditionally served with classic Cuban sides. This dish is a flavorful journey through Cuba's love for bold and robust flavors, making it a must-try for those seeking an authentic taste of the country.
INGREDIENTS
- 1 - 6 lb. pork shoulder skin on
- 6 Tbsp - TRUFLAVOR SEASONINGS CUBAN ADOBO BLEND
- 3 Tbsp - orange juice
- 3 Tbsp - fresh lemon juice
- 3 Tbsp - fresh lime juice
- (optional but best) 2 garlic cloves minced
DIRECTIONS
Prep the Skin
- Remove the skin (pork rind) from the pork shoulder.
- Salt only the skin.
- Place the skin in the refrigerator overnight, uncovered, to dry out.
Make the Marinade
- Combine crushed garlic, lemon juice, lime juice, and orange juice.
- Add Cuban Adobo seasoning and mix into a loose paste.
Marinate the Pork
- Pat the pork shoulder dry.
- Poke holes all around the pork with a knife.
- Rub the marinade all over the pork, working it into the holes.
- Marinate at least 2 hours or up to overnight in the refrigerator.
- Remove from the refrigerator 2 hours before cooking.
Cook
- Preheat oven to 275°F.
- Place the salted skin back on top of the pork shoulder.
- Put the pork in a cast iron pan and cover.
- Cook covered for about 4-5 hours.
- Remove the cover and continue cooking uncovered until the internal temperature reaches 195°F (about 8–10 hours).
Crisp the Skin
- Let the pork rest outside the oven for 15–30 minutes.
- Set oven to broil.
- Return the pork to the oven at least 10 inches from the element and broil 1–2 minutes until the skin crisps.
Finish
- Remove the pork from the pan and discard excess fat drippings.
- Return pork to the pan and shred with two forks, mixing in the browned bits from the bottom.
Serve with rice and beans or on toasted buns with coleslaw.
Serves 6-8