Lechon Asado Recipe
Fire slow roasted pork seasoned with our Otto's sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Otto's Sauce Ingredients
Method
Preparation
- 1
Marinate the Pork
In a large bowl, combine garlic (minced), onion (chopped), lemon juice, soy sauce, olive oil, salt, black pepper, oregano, and bay leaves to create a marinade. Add the pork shoulder, ensuring it is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Otto's Sauce Preparation
- 2
Prepare Otto's Sauce
In a saucepan, combine apple cider vinegar, brown sugar, ketchup, garlic powder, chili powder, and salt. Heat over medium heat, stirring occasionally until the sugar dissolves. Bring to a simmer and let it cook for 10 minutes. Remove from heat and let it cool.
Cooking
- 3
Preheat and Roast
Preheat your oven to 300°F (150°C). Place the marinated pork shoulder in a roasting pan, skin side up. Roast in the preheated oven for about 4 to 5 hours or until the internal temperature reaches 190°F (88°C) and the skin is crispy.
- 4
Baste with Otto's Sauce
During the last hour of roasting, baste the pork shoulder with Otto's sauce every 20 minutes for added flavor and moisture.
Serving
- 5
Rest and Serve
Once cooked, remove the pork from the oven and let it rest for 15-20 minutes before slicing. Serve with additional Otto's sauce on the side.
