Cuban Lechón Asado – Mojo Roasted Pork
A Cuban holiday favorite, Lechón Asado is slow-roasted pork marinated in garlicky citrus mojo, known for its bold flavor and incredibly tender meat.
Ingredients (Serves 6):
* 1.5kg pork shoulder
* 6 garlic cloves
* 1 cup sour orange juice (or ½ orange + ½ lime juice)
* 1 tsp dried oregano
* 1 tsp cumin
* ½ cup olive oil
* Salt and black pepper
Instructions:
1. Blend garlic, citrus juice, oregano, cumin, salt, and oil into a marinade.
2. Marinate pork overnight in the fridge.
3. Roast at 160°C (320°F) for 3–4 hours, basting occasionally.
4. Finish at 220°C (430°F) for 20 minutes to crisp the skin.
5. Shred and serve with rice, black beans, and fried plantains.
Cuban Tip:
Traditionally roasted outdoors in a caja china (charcoal roasting box) for special occasions.
A Cuban holiday favorite, Lechón Asado is slow-roasted pork marinated in garlicky citrus mojo, known for its bold flavor and incredibly tender meat.
Ingredients (Serves 6):
* 1.5kg pork shoulder
* 6 garlic cloves
* 1 cup sour orange juice (or ½ orange + ½ lime juice)
* 1 tsp dried oregano
* 1 tsp cumin
* ½ cup olive oil
* Salt and black pepper
Instructions:
1. Blend garlic, citrus juice, oregano, cumin, salt, and oil into a marinade.
2. Marinate pork overnight in the fridge.
3. Roast at 160°C (320°F) for 3–4 hours, basting occasionally.
4. Finish at 220°C (430°F) for 20 minutes to crisp the skin.
5. Shred and serve with rice, black beans, and fried plantains.
Cuban Tip:
Traditionally roasted outdoors in a caja china (charcoal roasting box) for special occasions.
Cuban Lechón Asado – Mojo Roasted Pork
A Cuban holiday favorite, Lechón Asado is slow-roasted pork marinated in garlicky citrus mojo, known for its bold flavor and incredibly tender meat.
Ingredients (Serves 6):
* 1.5kg pork shoulder
* 6 garlic cloves
* 1 cup sour orange juice (or ½ orange + ½ lime juice)
* 1 tsp dried oregano
* 1 tsp cumin
* ½ cup olive oil
* Salt and black pepper
Instructions:
1. Blend garlic, citrus juice, oregano, cumin, salt, and oil into a marinade.
2. Marinate pork overnight in the fridge.
3. Roast at 160°C (320°F) for 3–4 hours, basting occasionally.
4. Finish at 220°C (430°F) for 20 minutes to crisp the skin.
5. Shred and serve with rice, black beans, and fried plantains.
Cuban Tip:
Traditionally roasted outdoors in a caja china (charcoal roasting box) for special occasions.
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