Lechon Cubano Recipe

Prepare the Mojo Marinade

Peel the garlic cloves and place them in a food processor or mortar with the cilantro stems (or parsley), oregano, citrus juice (use a mix of orange and lime or sour orange if available), olive oil, salt, black pepper and cumin. Process or pound until a coarse, pourable paste forms. Taste and adjust salt or citrus for brightness.

Score and Marinate Pork

Pat the pork dry. If it has a fat cap, score the fat in a diamond pattern about 1/4" deep. Rub the mojo marinade all over the pork, massaging into scores and into any crevices. Tuck bay leaves between the meat and fat where possible. Place the pork in a large dish or resealable bag and refrigerate for at least 8 hours, preferably overnight (up to 24 hours).

Roast

Remove the pork from the fridge 30–60 minutes before roasting to come closer to room temperature. Preheat the oven to 325°F (160°C). Place pork fat-side up on a roasting rack in a roasting pan. Pour any leftover marinade into the bottom of the pan and add 1/2 cup water to keep drippings from burning. Roast uncovered for about 20 minutes per pound, approximately 1 hour 40 minutes for 5 lbs, or until internal temperature reaches 185°F (85°C) for very tender, falling-apart pork. Baste once or twice with pan juices during roasting.

Increase Heat for Crisping (optional)

If you want a crisp exterior, increase oven temperature to 450°F (230°C) for the last 15–20 minutes, watching carefully to avoid burning. Alternatively, broil for 5–8 minutes until the exterior is browned and crisp.

Rest & Slice

Remove the pork from the oven and tent loosely with foil. Let rest 15–20 minutes to allow juices to redistribute. Slice or shred the pork and spoon pan juices over before serving.

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the rinsed rice and toast, stirring, for 1–2 minutes until glossy. Add water and 1/2 teaspoon salt, bring to a boil, then reduce heat to low, cover tightly and simmer for 15–18 minutes or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

If using canned beans, drain and reserve 1/4 cup of the liquid. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and bell pepper and sauté until softened, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in the beans, reserved bean liquid (or 1/2 cup broth), cumin, bay leaf, salt and pepper. Simmer gently for 8–10 minutes to let flavors meld. If you prefer a creamier texture, mash some of the beans with the back of a spoon. Remove and discard bay leaf before serving.

Peel ripe plantains by cutting off both ends and slicing through the skin lengthwise, then removing the peel. Slice each plantain on the bias into 1/2" to 3/4" thick diagonal slices. In a heavy skillet, heat vegetable oil over medium-high heat until shimmering but not smoking (about 350°F if using a thermometer). Fry plantain slices in batches in a single layer, 1–2 minutes per side until deeply golden and caramelized. Transfer to paper towels and sprinkle lightly with salt. Keep warm until serving.

Arrange slices or shredded lechón on a platter. Serve with a mound of white rice, a scoop of black beans and 3–4 sweet plantain slices per person. Garnish with chopped cilantro or parsley and lime wedges. Spoon pan juices from the roast over the pork and rice for extra flavor.