Lechon Asado – Cuban Roast Pork Recipe

Cuban Roasted Pork with Chimichurri from The Hungry GoddessIf you do not like garlic, then I advise you to look away now.  Maybe you would like Olive Oil Cake or a Donuts with Coffee and Cream Cocktail, but if you do not like garlic, this recipe is NOT for you.

For those of you who (like me) ADORE garlic and would roll around in it if that wouldn’t offend just about everyone, then you should keep reading.

The recipe for the Lechon Asado – Cuban Roast Pork is from my Mom and I make it regularly.  I have to – it never lasts more than a day or two no matter what size roast I make.  You can use the recipe and scale it for the size pork roast that you use.  My roast of choose is a fresh picnic roast but pork shoulders work as well.

The key to injecting TONS of flavor is to marinate this as long as possible.  Three hours is the minimum but really overnight is the best.  If you cannot get sour orange juice, I have used regular orange juice and orange juice mixed with lemon effectively and deliciously.

Slather the roast with the garlic and pierce the roast with a knife so you can stuff garlic down into the roast and so that some of the marinade gets right down into the meat.

Side dishes for the Lechon Asado can be black beans and rice (although I prefer black beans and quinoa) and the MUST have condiment/sauce is CHIMICHURRI.  Sometimes I skip the black beans and just go for the pork, chimichurri and quinoa!

Warning – MORE garlic coming your way with the chimichurri but I cannot eat Lechon Asado without it and I love to share my addictions.

Pick a day that you are going to be outside since the roast takes about 4 hours for a 9 1/2 lb roast to cook and since it is summer – that is not a kitchen that you want to hang around.  But the end result is soooooo worth it.  Delectable, juicy, meat just falls apart and when combined with the addictive tang of the chimichurri … heaven.

I think I just talked myself into making this again.

Happy Eating!  Let me know how it turns out!

5.0 from 3 reviews
Lechon Asado - Cuban Roast Pork Recipe
Author: 
Recipe type: Roast
Cuisine: Cuban
Prep time: 
Cook time: 
Total time: 
Serves: 6+
 
This is a delectable roast for anytime of the year and will work for small family dinners or larger gatherings. MUST LIKE GARLIC.
Ingredients
  • Fresh Ham, Picnic, Pork Shoulder (about 9.5 lbs - adjust recipe up or down from there)
  • 20 cloves of garlic
  • 2 tsp salt (I like to use Citrus Fennel Sea Salt for more oooomph)
  • 1½ cup of sour orange juice
  • 1 cup minced onion
  • 1 tsp oregano
Instructions
  1. Pierce meat with knife and slather the mashed garlic and salt all over the roast and into the slits. Combine sour orange juice, minced onion and oregano and then pour over the roast.
  2. Marinate for a minimum of 3 hours but preferably overnight.
  3. Preheat oven to 450.
  4. Add Roast to oven at 450 and then immediately reduce to 325.
  5. Roast approx 4 hours for a 9½ lb roast.
  6. Rest 10 minutes.
  7. Perfectly cooked meat is slightly pink with clear juices and should register 160-165 on a meat thermometer.

 

 

Lechon Asado Cuban Roast Pork with Chimichurri from The Hungry Goddess

Related Posts Plugin for WordPress, Blogger...

About Kimberly Moore - The Hungry Goddess Herself

14 Responses to “Lechon Asado – Cuban Roast Pork Recipe”

Read below or add a comment...

  1. I am a lechon ADDICT! I can’t get enough of it. Love the orange juice addition. I’ve only tried it marinated that way for the first time last year and now feel it’s incomplete if the taste of citrus is missing. I am definitely giving this recipe a try next time I bring lechon to the house. Bookmarked! Thanks for sharing!

    • Kimberly Moore - The Hungry Goddess Herself says:

      THANK YOU! Ohhh if you love citrus then check out the Citrus Fennel Sea Salt from Pollen Ranch – adds a WHOLE NEW level of flavor!

  2. I will HAPPILY roll in the garlic with you. My hubs will love me for it and maybe even eat me up – like he does with anything that says ‘garlic’ lol!! While I am rolling, can I roll away with this pork piece? Divine divine divine!!
    Minnie@thelady8home recently posted..The Top Ten plus Bengali Aloo DumMy Profile

    • Kimberly Moore - The Hungry Goddess Herself says:

      You may DEF roll in the garlic and in the lechon asado with me LOL – this is soooo good!

  3. Helpful facts. Fortuitous my family I discovered your website accidentally, with this particular shocked why this coincidence couldn’t took place upfront! My partner and i added the idea.

  4. venita says:

    I just saw this recipe last night and was so excited to print and use it but now it’s not showing up on here? Where can I find it?

    • Kimberly Moore - The Hungry Goddess Herself says:

      Venita – everything is fine now – our host had a database issue! THANK YOU for alerting me!

  5. Lo says:

    Making this today! Do you cook the roast in the marinade or no?
    Lo recently posted..Meyer Lemon Bites with Candied Ginger and Toasted Coconut CrustMy Profile

Trackbacks

  1. […] Spring holidays mean roast dinners and one of my go-to roasts is a large, fresh (meaning not smoked or cured) picnic ham. Not to be confused with a pork shoulder which is usually about 2-3 pounds, the picnic ham is what is called the “primal shoulder” and includes the bone from the front leg.  Whole picnic hams are usually 8-10 pounds and are also sold as half a picnic ham or picnic pork. I use the same type of roast for the awesome Lechon Asado – Cuban Roast Pork. […]

  2. […] like M&M’s, so I don’t flinch from adding garlic to my recipes … like the Lechon Asado – Cuban Roasted Pork with 20 cloves of garlic or Spicy Mustard Crab Cakes with Lemon Garlic Aioli. I also recommend the […]

  3. […] of the man-boys are around and how hungry they are. My absolute all time favorite pork roast is Lechon Asado – Cuban Roast Pork served with Chimichurri. The garlic, the citrus, the garlic, the spices […]



Feed the Goddess with a Comment

*

Rate this recipe:  

CommentLuv badge