Lechon Asado (Cuban Pork Roast)

My lechon asado recipe features a juicy pork shoulder marinated in a gorgeous garlic-citrus marinade and slow roasted to perfection. It's truly the best and easiest Cuban pork roast ever. Watch how I make this in my kitchen in the video below.

Course Main Course

Cuisine Cuban

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 259kcal

Author Arman Liew

Ingredients

3 pound pork shoulder
1 onion sliced
8 cloves garlic
1/3 cup olive oil
1/2 cup orange juice
1/4 cup lime juice
1/2 cup lemon juice
2 teaspoons black pepper
1 1/2 teaspoons oregano dried
1 1/2 teaspoons salt
1 teaspoon cumin

Instructions

Using a sharp knife, make a couple of slits in the pork.
Blend the onion and garlic in a blender or food processor. Add olive oil, orange juice, lime juice, and lemon juice to the blended mixture and mix well. Add the black pepper, oregano, salt, and cumin. Reserve one cup of the marinade to use for the sauce.
Add the pork into a baking dish and pour the remaining marinade over the meat, ensuring some goes into each of the slits. Refrigerate the pork for a minimum of 4 hours. For best results, 12-24 hours is best.
Remove the meat 60 minutes before cooking to sit at room temperature.
Preheat the oven to 350°F (180°C).
Place the meat onto a roasting pan, reserving the marinade for basting. In the pan, pour one cup of the water and cook for 3 hours, basting every 30 minutes with the marinade. If needed, cover the meat with foil to prevent over-cooking.
When the meat reaches an internal temperature of 190°F, remove it from the oven and set it aside to rest.
Place the reserved 1 cup of the sauce into a small saucepan and cook for 15 minutes until the mixture thickens.

Video

Notes

Pork shoulder: Bone-in, please. The flavor is so much better than boneless.
Leftovers: Keep in the fridge for up to 4 days or the freezer for up to two months.

Nutrition