Recipe: Cuban-Style Roast Pork (Lechón Asado) with La Lechonera Sazón

This roast pork is perfect for a special occasion, packed with Cuban flavor and made easy with La Lechonera products.

Ingredients:

• For the Pork:

  • 1 bone-in pork shoulder (pernil) piece, 2-3 kg (approx. 4-6 lbs)

  • 1 large head of garlic, peeled and finely chopped or crushed

  • 1/2 cup "La Lechonera" Complete Liquid Sazón (or adjust to taste)

  • 1/4 cup "La Lechonera" Naranja Agria (Sour Orange) (or fresh sour orange juice)

  • 2 tablespoons dried oregano

  • 1 tablespoon ground cumin

  • 1 teaspoon freshly ground black pepper

  • Coarse salt to taste (approx. 1-2 tablespoons, adjust based on your preference and the liquid sazón's salt content)

  • Olive oil (optional, for better browning)

• For the Mojo (optional, for serving):

  • 1/2 cup "La Lechonera" Naranja Agria

  • 4-5 cloves of garlic, mashed

  • 1/4 cup olive oil

  • A pinch of oregano

  • Salt to taste

Instructions:

1. Prepare the Pork:

   • Wash the pork shoulder thoroughly and pat it completely dry with paper towels. This is key for crispy skin.

   • With a sharp knife, make deep cuts (about 1-inch deep) all over the surface of the pork shoulder, both on the meat side and through the skin. This will allow the marinade to penetrate well.

   • Tip: For extra crispy skin, prick the skin all over with a fork, without piercing the meat, or score the skin in a diamond pattern.

2. Prepare the Marinade (Dry and Wet Mojo Criollo):

   • In a large bowl, mix the chopped garlic, "La Lechonera" Complete Liquid Sazón, "La Lechonera" Naranja Agria, oregano, cumin, black pepper, and coarse salt. If using olive oil, add it as well.

   • Rub this mixture generously all over the pork shoulder, making sure it gets into all the cuts you made. Be especially generous under the skin if possible.

3. Marinate:

   • Place the marinated pork in a large dish or a sturdy plastic bag.

   • Cover and refrigerate for a minimum of 8 hours, though ideally, you should let it marinate for 24 to 48 hours to absorb all the flavors. Flip the pork occasionally if it's not fully submerged in the marinade.

4. Preheat the Oven:

   • Remove the pork from the refrigerator at least 1 hour before roasting to bring it to room temperature.

   • Preheat your oven to a low temperature, around 150°C (300°F).

5. Roast the Pork:

   • Place the pork shoulder in a large roasting pan, preferably on a rack, so air can circulate underneath and the skin can crisp up.

   • Cover the pan with aluminum foil and roast for approximately 3-4 hours, or until the meat is very tender and easily shreds (estimate about 30-40 minutes per pound).

   • Remove the aluminum foil and increase the oven temperature to 200-220°C (400-425°F).

   • Continue roasting for another 30-60 minutes, or until the skin is golden brown, crispy, and has formed a delicious "crackling." Be careful not to burn the skin. You can baste with a little more sour orange juice or its own drippings to help with browning.

6. Rest and Serve:

   • Once roasted, remove the pork shoulder from the oven and let it rest, covered loosely with aluminum foil, for at least 15-20 minutes before carving or shredding. This allows the juices to redistribute, making the meat more tender and juicy.

   • While it rests, you can prepare the serving mojo: heat the olive oil in a small skillet, sauté the mashed garlic until fragrant (without browning too much), remove from heat, add "La Lechonera" Naranja Agria and a pinch of oregano. Salt to taste.

7. Enjoy:

   • Shred or carve the pork and serve it hot with the prepared mojo.

Serving Suggestions:

• Arroz Congrí or White Rice

• Black Beans

• Yuca con Mojo

• Tostones (fried green plantains)

• Avocado and Tomato Salad

I hope you enjoy this authentic Cuban flavor with La Lechonera!.