🇨🇺 Cuba recipe
Lechón Asado
Lechón asado is the centerpiece of every Cuban celebration, from Nochebuena to birthdays and backyard parties. A whole pork shoulder is bathed in mojo criollo, a potent marinade of sour orange juice, crushed garlic, cumin, and oregano, then slow-roasted for hours until the meat is impossibly tender and the skin turns into shatteringly crispy chicharrón. The intoxicating aroma of roasting pork and garlic is synonymous with Cuban festivity.
Prep30 mins + overnight marinade
Cook4 hrs 45 mins
Serves12
Difficultyhard
Ingredients
- 4.5kg bone-in pork shoulder (pernil), skin on
- 250ml sour orange juice (naranja agria), or 180ml fresh orange juice mixed with 70ml lime juice
- 20 cloves garlic, peeled and roughly chopped
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- 1 tablespoon black peppercorns
- 2 teaspoons salt, plus more for the skin
- 120ml extra virgin olive oil
- 2 large yellow onions, thickly sliced
- 4 bay leaves
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 480
- Protein
- 52 g
- Carbs
- 2 g
- Fat
- 28 g
