Ah, Cuban Roast Pork (Lechon Asado) – where do I even start? This dish brings back such fond memories of family gatherings, lively music, and the intoxicating aroma of spices in the air. Whenever I think of a festive get-together, this is the star of the show! You can practically taste the sunshine in each bite, and it’s definitely a recipe that deserves a special place in your kitchen.
What makes this dish truly unique is the mar marinade, called “mojo,” which is packed with zesty flavors that penetrates the meat beautifully, making it incredibly juicy and tender. I remember the first time I made this for friends — I was a bundle of nerves! But the compliments just kept coming, and it’s been a staple for our celebrations ever since. So grab your apron, and let’s dive in!
What’s in Cuban Roast Pork (Lechon Asado)?
Pork Shoulder: This is the star ingredient, known for its rich flavor and tenderness when cooked low and slow. My go-to is a bone-in pork shoulder because it adds extra depth to the dish.
Garlic: Lots of garlic! It adds that unmistakable punch, balancing wonderfully with the acidity of citrus. I like using fresh garlic over powdered for a brighter flavor.
Cuban Oranges: These are sweet-tart beauties that really enhance the marinade. If you can’t find them, any citrus will do — just a mix of oranges and lime works perfectly.
Oregano: Dried or fresh, oregano fits into the flavor profile beautifully. It adds an earthy note that complements the pork wonderfully.
Cumin: This spice gives a slightly smoky flavor that’s essential in Cuban cuisine. I always opt for ground cumin but using cumin seeds and toasting them first can bring a whole new level of flavor.
Olive Oil: This helps to emulsify the marinade and keep everything moist during cooking. A good quality extra virgin olive oil makes a difference!
Onion: It adds sweetness and balance. I prefer Vidalia onions as they are sweeter but any onion will do just fine.
Is Cuban Roast Pork (Lechon Asado) Good for You?
Absolutely, with a few considerations! The primary ingredient, pork shoulder, is a great source of protein and essential vitamins like B12 and selenium. However, it’s important to be mindful of the fat content, as it can be high. Choosing a leaner cut or trimming excess fat can make it a bit healthier.
The marinade packs in vibrant flavor without relying heavily on added sugars or unhealthy fats. The garlic not only enhances the taste but also offers health benefits, such as supporting heart health and boosting the immune system. Meanwhile, oregano and cumin are known for their antioxidant properties! So, enjoy this dish in moderation, and you’ll get a hearty meal that’s still relatively healthy.
Ingredients for Cuban Roast Pork (Lechon Asado)
– 4-5 pounds pork shoulder (bone-in recommended)
– 10 cloves garlic, minced
– Juice of 2 Cuban oranges (or 2 oranges and 1 lime)
– 2 tablespoons dried oregano
– 1 tablespoon ground cumin
– ½ cup olive oil
– 1 large onion, sliced
– Salt and black pepper to taste
This recipe serves about 8-10 people, perfect for a gathering!
How to Make Cuban Roast Pork (Lechon Asado)?
1. **Prepare the Marinade:** In a mixing bowl, combine minced garlic, orange juice, oregano, cumin, olive oil, and a generous sprinkle of salt and black pepper. Stir well.
2. **Marinate the Pork:** Place the pork shoulder in a large zip-top bag or container. Pour the marinade over the meat, making sure to coat it evenly. Add sliced onions on top. Seal it tightly and refrigerate for at least 12 hours, but overnight is best for maximum flavor infusion.
3. **Preheat the Oven:** When you’re ready to cook, preheat your oven to 300°F (150°C).
4. **Roast the Pork:** Remove the pork from the marinade and place it in a roasting pan, fat side up. Pour the marinade over the top. Cover the pan with aluminum foil.
5. **Cook Low and Slow:** Roast in the oven for about 4-5 hours, or until the pork is fork-tender. If you can, baste every hour with the juices in the pan for extra moisture.
6. **Crisp the Skin:** In the last 30 minutes of cooking, remove the foil and crank the oven up to 400°F (200°C) to crisp the skin. Keep an eye on it to prevent burning.
7. **Rest and Serve:** Once fully cooked, let the pork rest for about 20-30 minutes before slicing. This helps retain all those delicious juices! Serve with rice and beans or your favorite sides.
Serving Suggestions: The Perfect Pairings
Feeling adventurous? Try serving the Lechon Asado with a side of tangy yuca fries or a fresh mojo dipping sauce. I also love making a simple salad with avocado and tomatoes to cut through the richness of the pork. And don’t forget fresh, warm tortillas to make little Cuban-style tacos!
Who knew there was so much joy in making a delicious roast pork? I’d love for you to try this recipe for Cuban Roast Pork (Lechon Asado) – it’s perfect for celebrations or even just a cozy dinner at home. Trust me, your taste buds will thank you! Feel free to share your experience and any fun twists you discover along the way. Happy cooking, my friend!