Lechon Asado

Lechon Asado is the centerpiece of Cuban celebrations — a whole pork leg or shoulder marinated in mojo, the island's essential citrus-garlic sauce, then slow-roasted until the skin crackles and the meat pulls apart in silky, fragrant shreds. Mojo gets its punch from sour orange (naranja agria), a bitter citrus native to Cuba; where that is unavailable, a blend of lime and orange juice comes closest. The dish is inseparable from Nochebuena (Christmas Eve) feasts, where families gather around entire roasted pigs, but the shoulder version is approachable on any weekend.

Serves: 6

Ingredients

• 1.8kg (4 lb) bone-in pork shoulder
• 120ml (½ cup) sour orange juice (or 60ml lime + 60ml orange juice)
• 60ml (¼ cup) olive oil
• 8 cloves garlic, minced to a paste
• 1.5 tsp ground cumin
• 1.5 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 onion, sliced into rings

Instructions

1. Score the pork skin in a crosshatch pattern. Combine citrus juice, olive oil, garlic paste, cumin, oregano, salt, and pepper to make the mojo. Reserve 60ml (¼ cup) separately.
2. Rub the mojo all over the pork, pushing it into the scores and any crevices. Lay onion rings on top. Cover and refrigerate 12–24 hours.
3. Remove from fridge 1 hour before cooking. Preheat oven to 160°C (325°F).
4. Place pork skin-side up on a rack in a roasting tin. Roast for 3–3.5 hours until the internal temperature reaches 88°C (190°F) and the meat is very tender.
5. Raise oven to 230°C (450°F) and roast a further 15–20 minutes to crackle the skin.
6. Rest 20 minutes before shredding. Drizzle with reserved mojo and serve with moros y cristianos and fried plantains.

Cook's Notes: The long marinade is non-negotiable — garlic and citrus need time to penetrate pork shoulder. If you have a mortar, pound the garlic with salt to a true paste for maximum flavor. Any leftover pork is perfect for Cuban sandwiches the next day.