Lechon Asado

Ingredients

Pork shoulder

4-5 pounds

Olive oil

2 tablespoons

Garlic

8 cloves, minced

Sour orange juice

1/2 cup (or substitute with a mix of orange and lime juice)

Lime juice

1/4 cup

Orange juice

1/4 cup

Onion

1 large, sliced

Bay leaves

2

Cumin

2 teaspoons

Oregano

2 teaspoons, dried

Salt

1 tablespoon

Black pepper

1 teaspoon

Instructions

1. In a medium bowl, whisk together the minced garlic, sour orange juice, lime juice, orange juice, oregano, cumin, salt, and black pepper to create a flavorful marinade.
2. Place the pork shoulder in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor infusion.
3. Preheat your oven to 325°F (165°C).
4. Remove the pork shoulder from the marinade and discard any excess marinade.
5. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork shoulder and sear on all sides until browned, about 4-5 minutes per side.
6. Add the sliced onion, bay leaves, and the juice from the remaining sour orange to the pot. Stir to combine and cover the pot with a lid or aluminum foil.
7. Transfer the covered pot to the preheated oven and roast for approximately 4 hours, or until the pork is tender and easily shreds with a fork.
8. After 4 hours, remove the lid or foil and increase the oven temperature to 450°F (230°C). Roast for an additional 15-20 minutes, or until the pork develops a crispy, golden-brown crust.
9. Once done, remove the lechon asado from the oven and let it rest for at least 10 minutes before slicing into portions. This helps retain the juices for a more flavorful serving.
10. Serve the lechon asado hot, accompanied by fluffy rice, black beans, and fried plantains.