Lechon Recipe

Prepare the Marinade

In a food processor, combine garlic cloves, orange juice, lime juice, cumin, oregano, salt, black pepper, and olive oil. Blend until smooth.

Marinate the Pork

Place the pork shoulder in a large resealable bag or dish and pour the marinade over it. Ensure the pork is well coated. Seal the bag or cover the dish and refrigerate for at least 8 hours, preferably overnight.

Preheat the Oven

Preheat your oven to 300°F (150°C).

Roast the Pork

Remove the pork from the marinade and place it in a roasting pan. Reserve the marinade for basting. Roast the pork in the preheated oven for about 4 to 5 hours, basting with the reserved marinade every hour, until the internal temperature reaches 190°F (88°C).

Crisp the Skin

For the last 30 minutes of roasting, increase the oven temperature to 400°F (200°C) to crisp the skin. Monitor closely to prevent burning.

Prepare the Onions

While the pork is roasting, slice the onions into thick rings.

Grill the Onions

Heat a grill or grill pan over medium heat. Toss the onion rings with olive oil and salt. Grill until they are soft and slightly charred, about 5-7 minutes per side.

Slice and Serve

Once the pork is done, let it rest for 15-20 minutes before slicing. Serve the sliced pork with grilled onions on top and garnish with fresh cilantro.