Cuban-Style Roast Pork (Lechon Asado)
This Cuban-style roast pork, or "Lechon Asado," is a flavorful and tender centerpiece perfect for making authentic Cuban sandwiches. Marinated in a zesty mojo sauce made with fresh citrus juices, garlic, and spices, the pork shoulder is slow-roasted to perfection until it’s juicy and easily shredded. Ideal for gatherings, this recipe serves 6-8 people and can be enjoyed as a sandwich filling or a main dish. The deliciously seasoned pork pairs beautifully with crusty Cuban bread, ham, Swiss cheese, pickles, and mustard for a classic Cuban sandwich experience.
Ingredients
- 3-4 lbs pork shoulder (boneless or bone-in)
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1 tbsp The Spice Girl Kitchen Cuban Seasoning
- 1 tbsp salt
- 1/4 cup fresh cilantro, chopped (optional)
- 1 medium onion, thinly sliced
Instructions
Marinade (Mojo)
- In a medium bowl, combine the orange juice, lime juice, olive oil, minced garlic, Cuban seasoning, and salt. Whisk together until well mixed.
- Place the pork shoulder in a large resealable plastic bag or a deep baking dish. Pour the marinade over the pork, ensuring it is well coated. If using a bag, seal it tightly and massage the marinade into the pork. If using a dish, cover it with plastic wrap.
- Marinate the pork in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
Roasting
- Preheat your oven to 325°F (165°C). Remove the pork from the marinade and let any excess drip off. Reserve the marinade for later use.
- Place the pork in a roasting pan. Scatter the sliced onions around the pork and pour the reserved marinade over the onions and pork.
- Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for about 2.5 to 3 hours, or until the pork is tender and can be easily shredded with a fork.
Brown the Pork (Optional)
- If you prefer a crispy exterior, remove the foil during the last 30 minutes of roasting. Increase the oven temperature to 375°F (190°C) and continue roasting until the pork is golden brown and slightly crispy.
Rest and Shred
- Once cooked, remove the pork from the oven and let it rest for about 15 minutes. Transfer the pork to a large cutting board and shred it using two forks. Discard any large pieces of fat if desired.
Serve
- Use the shredded pork immediately to assemble your Cuban sandwiches. Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.