Lechon Asado (Puerto Rico)
Serves 8
Ingredients
Method
2 kg. Pork Shoulder
8 Garlic Cloves, Minced
1 tbsp. Dried Oregano
1 tbsp. Ground Cumin
1 tbsp. Salt
1 tsp. Black Pepper
120 ml. Fresh Orange Juice
60 ml. Fresh Lime Juice
60 ml. Olive Oil
In a bowl, combine the garlic, oregano, cumin, salt, pepper, orange juice, lime juice, and olive oil to make the marinade.
Rub the marinade all over the pork shoulder. Cover and refrigerate for at least 2 hours, or ideally overnight.
Preheat your oven to 160°C. Place the pork in a roasting pan and cover with foil.
Roast the pork for about 5 hours, or until the meat is very tender and pulls apart easily with a fork. If desired, increase the oven temperature to 200°C and roast, uncovered, for an additional 30 minutes to crisp up the outside of the pork.
Let the pork rest for about 15 minutes before shredding. Serve hot with rice and beans or your favorite side dish.