Lechón Asado "1905" Recipe
Compart Family Farms pork shoulder marinated in a delicious garlic-citrus sauce, slowly roasted until tender and served with black beans, white rice, yuca and platanos.
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Ingredients
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Marinade
Sides
Method
Preparation of Marinade
- 1
Prepare the Marinade
In a blender, combine the garlic cloves, fresh orange juice, lime juice, oregano, cumin, salt, black pepper, and olive oil. Blend until smooth.
- 2
Marinate the Pork
Place the pork shoulder in a large bowl or zip-top bag. Pour the marinade over the pork, ensuring it is fully covered. Seal and refrigerate for at least 8 hours, preferably overnight.
Cooking the Pork
- 3
Preheat the Oven
Preheat your oven to 300°F (150°C).
- 4
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 4 to 5 hours, basting every hour with the reserved marinade, until the pork is tender and the internal temperature reaches at least 190°F (88°C).
- 5
Rest the Pork
Once done, remove the pork from the oven and let it rest for 30 minutes before slicing.
Cooking the Sides
- 6
Prepare the Black Beans
In a pot, cook the black beans according to package instructions until tender. Season with salt to taste.
- 7
Cook the White Rice
Rinse the white rice under cold water. In a pot, combine 2 cups of rice with 4 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for 18-20 minutes or until the rice is tender.
- 8
Prepare the Yuca
Peel the yuca and cut it into chunks. Boil in salted water for about 20-25 minutes until tender. Drain and set aside.
- 9
Fry the Plantains
Peel the plantains and cut them into thick slices. In a skillet, heat oil over medium heat and fry the plantain slices until golden brown on both sides, about 3-4 minutes per side.
Serving
- 10
Serve the Dish
Slice the rested pork shoulder and serve with black beans, white rice, yuca, and fried plantains on the side.
