Name: Old's Havana Cuban Bar & Cocinas Lechon Asado Recipe
Cook time: 5 h
Total time: 5 h
Yield: 8 servings
Cuisine: Cuban
Ingredients: 5 lbs pork shoulder (Boston butt), bone-in or boneless; 2 cups fresh sour orange juice (or mix of orange and lime); 1 cup fresh orange juice; 0.5 cup fresh lime juice; 0.25 cup extra-virgin olive oil; 10 each garlic cloves, peeled and smashed; 0.5 cup fresh flat-leaf parsley, packed; 0.25 cup fresh cilantro leaves, packed (optional); 2 tsp ground cumin; 2 tsp dried oregano (preferably Cuban or Mediterranean); 2 tbsp kosher salt; 2 tsp freshly ground black pepper; 2 each bay leaves, crushed; 2 tbsp vegetable oil (for searing and basting); 1 cup chicken or pork stock (optional, for pan); 1 tbsp coarse sea salt (for final crust); 0.25 cup extra-virgin olive oil; 6 each garlic cloves, finely minced; 0.75 cup fresh sour orange juice (or orange + lime mix); 2 tbsp fresh lime juice; 1 tbs fresh orange zest; 2 tbsp fresh cilantro, chopped; 2 tbsp fresh parsley, chopped; 0.5 tsp ground cumin; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.25 tsp red pepper flakes (optional)

Method

Pork and Marinade (Mojo) for Marinating

Prepare the pork

Trim excess silver skin from the pork shoulder but leave a good layer of fat (about 1/4-1/2 inch) for flavor and moisture. Score the fat in a crisscross pattern about 1/2 inch deep at 1-inch intervals to help marinade penetrate and to promote crisping during roasting.

Make the marinade (mojo base)

In a blender or food processor, combine the sour orange juice (or the orange + lime mix), olive oil, garlic cloves, parsley, cilantro (if using), ground cumin, dried oregano, kosher salt, black pepper, and bay leaves. Blend until mostly smooth — small herb flecks are fine. Taste and adjust salt and acidity; it should be bright and tangy.

Marinate the pork

Place the scored pork in a large nonreactive container or resealable bag. Pour the marinade over the pork, making sure it gets into the scored cuts. Reserve about 3/4 cup of the marinade (set aside refrigerated) to use for basting during roasting. Cover tightly and refrigerate for at least 6 hours, preferably 12–24 hours; turn the pork once or twice so marinade distributes evenly.

Roasting and Finishing

Bring pork to room temperature

Remove the pork from the refrigerator 30–60 minutes before roasting to take the chill off. Preheat oven to 325°F (165°C). Position a rack in the lower-middle third of the oven.

Sear the pork

Heat a large Dutch oven or heavy roasting pan over medium-high heat. Add 1–2 tablespoons vegetable oil. When shimmering, sear the pork fat-side down until deeply browned, 6–8 minutes. Turn and brown on two other sides, 3–4 minutes per side. This step builds flavor and helps render fat for a better crust.

Roast low and slow

If using a Dutch oven, transfer pork fat-side up to a rack set in the roasting pan; add 1 cup chicken or pork stock to the pan (to keep drippings from burning). Pour the reserved 3/4 cup marinade over the pork every 30–40 minutes for the first 2 hours. Roast at 325°F (165°C) until the internal temperature reaches 185–195°F (85–90°C) for pull-apart tenderness, about 3 to 3.5 hours for a 5 lb shoulder. For slicing (less shreddy), remove at 175–180°F (80–82°C), ~2.5–3 hours. Baste occasionally with pan juices.

Increase heat for crisping

To develop a crisp, caramelized crust, increase oven to 425°F (220°C) for the final 15–25 minutes of cooking, watching closely to avoid burning. Alternatively, use a broiler for 3–6 minutes, keeping the oven door slightly ajar and rotating the pan so the fat crisps evenly. If desired, sprinkle 1 tablespoon coarse sea salt over the fat before the high-heat step to accentuate crust.

Rest the meat

Remove the roast and transfer to a cutting board. Tent loosely with foil and rest 20–30 minutes. This allows juices to redistribute and makes carving easier.

Carve or shred

For traditionally sliced lechón asado, slice against the grain into thick slices. For a pulled-style serving (common in Cuban households), shred with two forks. Reserve pan juices for serving or to moisten slices.

Cuban Mojo (to serve)

Prepare finishing mojo

While the pork rests, make the finishing mojo. In a small bowl, whisk together 1/4 cup olive oil, the minced garlic, sour orange (or orange+lime) juice, lime juice, orange zest, chopped cilantro and parsley, ground cumin, kosher salt, black pepper, and red pepper flakes (if using). Let the mixture sit 10–15 minutes to mellow and for garlic to infuse the oil.

Finish and serve

Taste and adjust the mojo for salt and acidity. Spoon mojo over sliced or shredded pork just before serving, and pass additional mojo at the table. Serve with rice, black beans, and fried plantains, or in Cuban sandwiches.