Lechon Asado

Ingredients

• 2000 g pork shoulderSubstitute: pork leg
• 250 ml sour orange juiceSubstitute: orange juice + lime juice
• 12 cloves garlic
• 2 tbsp cumin
• 2 tbsp oregano
• 1 large onion
• 4 tbsp olive oil
• 3 whole bay leaves

Instructions

1. 1

   Make mojo criollo: blend sour orange juice, garlic, cumin, oregano, olive oil, salt, and pepper until smooth.

2. 2

   Score the pork shoulder deeply all over with a knife, making slits 3cm deep.

3. 3

   Pour mojo over the pork, working it into all the slits. Tuck bay leaves into the cuts.

4. 4

   Marinate covered in the refrigerator for at least 12 hours, preferably 24.

5. 5

   Place in a roasting pan, cover tightly with foil, and roast at 150C for 4-5 hours.

6. 6

   Remove foil for the last 45 minutes and increase heat to 200C to crisp the outside.

7. 7

   Let rest 20 minutes, then pull the meat apart. Serve with mojo drizzled on top, black beans, rice, and yuca.