Roasted Pork W / Grilled Onions Lechón Recipe
Make Roasted Pork W / Grilled Onions Lechón Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Grilled Onions & Finish
Method
Pork and Marinade
- 1
Trim and score
Pat the pork shoulder dry with paper towels. Trim any excessively large exterior fat caps, leaving a thin layer for flavor. Score the fat cap in a crosshatch pattern about 1/2-inch deep to help the marinade penetrate and the skin render.
- 2
Prepare marinade
In a large bowl, whisk together the minced garlic, orange juice, lime juice, soy sauce, olive oil, brown sugar, dried oregano, ground cumin, crushed bay leaves, red pepper flakes (if using), kosher salt, and black pepper until combined.
- 3
Marinate
Place the pork in a large resealable bag or nonreactive container. Pour the marinade over the pork, massaging it into scored areas and into cavities. Seal or cover and refrigerate for at least 6 hours, preferably overnight (8–12 hours) for best flavor penetration. Turn the pork once or twice during marinating.
- 4
Bring to room temperature
Remove the pork from the refrigerator 1 hour before roasting so it comes closer to room temperature. Reserve the marinade (see next step).
- 5
Roasting setup
Preheat oven to 325°F (160°C). Set a roasting rack inside a large roasting pan. Strain the reserved marinade through a fine mesh sieve into a small saucepan to remove solids. Bring the strained marinade to a simmer for 3 minutes to lightly reduce and to ensure any raw garlic contact is cooked; cool slightly.
- 6
Initial roast
Place the pork on the rack fat-side up. Brush the top with 2 tablespoons of the reduced marinade. Roast uncovered in the preheated oven for 2 to 2 1/2 hours (about 20–25 minutes per pound) until an instant-read thermometer inserted into the thickest part reads 155–160°F (68–71°C). Every 30–40 minutes, brush the pork with more of the reduced marinade to build flavor and help browning.
- 7
Crisp the exterior (high-heat finish)
Increase oven temperature to 450°F (230°C). Continue roasting for another 15–25 minutes, or until the exterior is deeply browned and crisp and the internal temperature reaches 190–195°F (88–90°C) for very tender, pull-apart pork. If you prefer sliceable but still tender meat, stop at 170–175°F (77–79°C).
- 8
Rest the pork
Remove pork from oven and transfer to a cutting board. Tent loosely with foil and let rest for 20–30 minutes. Resting lets juices redistribute and makes slicing easier.
Grilled Onions & Finish
- 9
- 10
- 11
- 12
Plate and garnish
Arrange sliced or pulled pork on a serving platter. Nestle grilled onion rounds around or on top of the pork. Sprinkle chopped cilantro and parsley over the pork and onions. Serve with lime wedges and optional mojo sauce on the side. Spoon a few tablespoons of the finishing sauce over the meat just before serving.