Lechon Asado: Cuban Roast Pork Masterpiece

Rating

Calories: Approximately 400-450

Macros: Proteins: 30g, Fats: 30g, Carbohydrates: 10g per serving

Cooking time: 31 hours

Recipe ingredients:

instacart: 1IXWxM8vYrw

Categories: Cuban cuisine, Pork dishes, Barbecue, Slow-cooked recipes, Hearty meals, Family gatherings, Special occasion recipes, Marinated meats

About

Lechon Asado, or Cuban Roast Pork, is a cornerstone of Cuban cuisine, featuring a juicy and flavorful pork shoulder marinated with Mojo sauce and slowly cooked for a tender finish.

Top Recipe

Lechon Asado - A Traditional Cuban BBQ Delicacy Made Easy

versentry2 days ago3 min read

Lechon Asado: Cuban Roast Pork Masterpiece

Lechon Asado, or Cuban Roast Pork, is a cornerstone of Cuban cuisine, offering a juicy and flavorful twist on the traditional smoked pulled pork. The star of this dish is the Mojo marinade, a zesty blend that infuses the pork shoulder with citrus and garlic goodness. Slowly smoked on a grill using indirect heat, it becomes tender enough to be pulled apart with ease. Whether you're preparing this for a special occasion or a weekend barbeque, this recipe will transport you straight to the heart of Havana with every bite.

Ingredients

🐖 Large Pork Shoulder Bone-in
🧄 Generous amount of Whole Garlic Cloves
🧂 Kosher Salt, Coarse
🌶️ Ground Black Pepper
🌿 Ground Cumin
🌿 Dried Oregano
🧂 Tina Cannon's European Blend Seasoning
🥤 4 Cups "La Lechonera Naranja Agria" Sour Orange Juice
🧅 1 Medium Yellow Onion

Instructions

1- Prepare the Mojo Marinade:

Use the Ninja Professional 1500 Watts blender or food processor to finely chop whole garlic cloves.
Add kosher salt, black pepper, ground cumin, dried oregano, and Tina Cannon's European Blend seasoning to the garlic.
Pour in 4 cups of sour orange juice.
Blend until you achieve a smooth marinade.

2- Prepare the Pork:

Place the pork shoulder on a cutting board and score the fat cap in a diamond pattern to ensure the marinade permeates the meat.
Place the scored pork into a marinating container and pour over half of the Mojo marinade, coating thoroughly.
Slice the yellow onion into 1/4-inch slices and add them to the pork.
Refrigerate for 24 hours.

3- Grill Setup:

Prepare the Big Green Egg grill with a Kick Ash Basket filled with FOGO Premium Lump Charcoal.
Light using FOGO All Natural Firestarters in a Blazaball.
Install the ceramic Convector with legs facing up for indirect cooking, and place the grate over it.
Stabilize the grill at 275°F.

4- Cooking the Pork:

Place the marinated pork and onions into a RÖMERTOPF Ceramic Dutch Oven, insert a Meater+ WIFI Thermometer, and place on the grill.
Cook the pork uncovered until it reaches 173°F (approx. 4 hours), then cover and cook to 203°F (approx. 2 more hours).

5- Rest and Sauce Preparation: