Pork Cubana (Lechon Asado)

A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, serve with steamed rice, black beans, and fried plantains (maduros) for serving or use as a meat to create your Tortas as we will do in our class today.

INGREDIENTS:

For the Mojo:

8 medium cloves garlic, minced

2 teaspoons (8g) ground cumin

2 teaspoons (8g) freshly ground black pepper

1/4 cup (about 1 small handful) minced fresh oregano leaves

1/2 cup (120ml) fresh juice from 1 to 2 oranges (see note above)

1/4 cup (60ml) fresh juice from 3 to 4 limes (see note above)

1/4 cup (60ml) extra-virgin olive oil

Kosher salt

For the Pork and to Finish:

1 (6- to 8-pound; 3 to 3.5kg) boneless pork shoulder roast, rind removed

1/4 cup (about 1 small handful) finely chopped fresh mint leaves

3 tablespoons (about 3 very large pinches) finely chopped fresh oregano leaves

Lime wedges, for serving

DIRECTIONS:

For the Mojo: Combine garlic, cumin, pepper, oregano, orange juice, limejuice, and olive oil in a large bowl and whisk. Season to taste generously with salt. Transfer half of mojo to a sealed container and reserve in the refrigerator. Add pork to remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing.

For the Pork and to Finish:

Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest for 10 to 15 minutes.