This Easy Cuban Roast Pork, or Lechon Asado, is a tasty dish that brings big flavors to your table. Marinated in garlic, citrus, and spices, it results in juicy, tender meat.
Trust me, the smell while it cooks is enough to make your mouth water! I love serving it with rice and black beans for a complete meal. Grab some friends and enjoy! 🌟
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for slow roasting due to its fat content, making it tender and juicy. If you can’t find pork shoulder, you can use pork butt or even a whole chicken for a lighter version. Just adjust cooking times accordingly!
Garlic: Fresh garlic is essential for authentic flavor. If you’re in a pinch, you can replace fresh garlic with garlic powder (1/8 teaspoon per clove), but fresh really stands out.
Orange Juice: While fresh orange juice is best, you can use bottled juice if necessary. For more depth, mix it with a bit of lime juice to mimic the bitter orange flavor typical in Cuban cooking.
Cumin & Oregano: These spices are key for flavor. If you don’t have ground cumin, you might try ground coriander for a slightly different taste. Dried parsley can work in place of oregano, but it won’t have the same punch!
How Do You Get the Most Flavor from Your Marinade?
Marinating the pork well is essential for great flavor. Here’s how to maximize that yummy mojo flavor:
- Let the pork marinate overnight if possible. The longer it sits, the better it will absorb those zesty flavors.
- Make sure to cover the meat completely with the marinade. This helps every bit of the pork soak in the taste.
- Turn the pork in the marinade occasionally if you can. It gives all sides an even flavor boost!
Don’t skip out on basting as it roasts. This keeps the meat juicy and adds an extra layer of flavor!
Easy Cuban Roast Pork (Lechon Asado)
Ingredients You’ll Need:
For The Pork:
- 3 to 4 pounds pork shoulder (pork butt), bone-in or boneless
For The Marinade (Mojo):
- 8 cloves garlic, minced
- 1/4 cup olive oil
- 1 cup fresh orange juice (preferably bitter orange or a mix of orange and lime juice)
- 1/4 cup fresh lime juice
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
For Garnishing:
- 1/2 cup chopped fresh cilantro (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 4 hours for marinating (overnight is best). You’ll spend about 3 to 4 hours roasting the pork in the oven. In total, plan for about 4.5 to 5 hours before serving. Worth every minute for such delicious flavor!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the minced garlic, olive oil, orange juice, lime juice, ground cumin, dried oregano, salt, black pepper, and smoked paprika (if using). This zesty mixture is your marinade, often called “mojo.” It’s what gives the pork its amazing flavor!
2. Marinate the Pork:
Place the pork shoulder in a large resealable plastic bag or a deep dish. Pour the marinade over the pork, ensuring it is well coated. Seal the bag or cover the dish tightly with plastic wrap, and place it in the refrigerator. Let it marinate for at least 4 hours, or overnight if you can—that’s when the flavors really develop.
3. Preheat and Roast:
When you’re ready to cook, preheat your oven to 325°F (165°C). After marinating, remove the pork from the marinade (remember to save the marinade!). Place the pork in a roasting pan or a baking dish.
4. Cook the Pork:
Roast the pork in the preheated oven for about 3 to 4 hours. You’ll know it’s done when the internal temperature reaches 190°F (88°C), and the meat is super tender and easy to shred. During the roasting, remember to baste the pork occasionally with the reserved marinade to keep it moist and packed with flavor!
5. Rest and Serve:
Once the pork is done, take it out of the oven and let it rest for about 15 minutes. This helps the juices settle. After resting, slice or shred the pork. Garnish with fresh cilantro if you like. Serve it with rice, black beans, and fried plantains for a true Cuban feast!
Enjoy your delicious Lechon Asado! It’s sure to be a hit at any meal. 🌟
FAQ for Easy Cuban Roast Pork (Lechon Asado)
Can I Use A Different Cut of Pork?
Absolutely! While pork shoulder is ideal for its fat content and tenderness, you can substitute with pork butt or even a whole chicken if you prefer. Just keep in mind that cooking times will vary; chicken will take less time than pork shoulder.
What if I Don’t Have Bitter Orange Juice?
No worries! If you can’t find bitter orange juice, you can mix fresh orange juice with lime juice (using a 3:1 ratio) to mimic that tangy flavor. Alternatively, you can use regular orange juice if that’s what you have on hand.
How Do I Store Leftovers?
Store any leftover pork in an airtight container in the fridge for up to 3 days. It reheats beautifully in the microwave or on the stovetop. You can also freeze leftovers for up to 3 months—just ensure they’re well-sealed to prevent freezer burn!
Can I Make This Recipe Ahead of Time?
Yes, you can marinate the pork the night before and refrigerate it for optimal flavor. You can also roast the pork ahead of time and then reheat it in the oven at 350°F (175°C) until warmed through. This allows for easy meal prep and serving!