Lechón Asado — Slow-roasted pork shoulder in garlicky citrus mojo marinade

The centerpiece of Cuban celebrations — a whole pork shoulder marinated overnight in a potent, garlicky citrus mojo, then slow-roasted for hours until impossibly tender with crispy, crackling skin. The intense garlic and tangy citrus permeate every fiber of the meat.

Instructions

1. Score the pork: Pat 6-8 lb pork shoulder dry. Score the skin and fat in a diamond pattern, cutting to the meat but not into it.
2. Make the mojo: Whisk together sour orange juice, ½ cup olive oil, minced garlic, cumin, oregano, salt, and pepper.
3. Marinate overnight: Place pork in a large container. Pour mojo over the meat, working it into the scored cuts. Add sliced onion. Cover and refrigerate at least 8 hours, preferably overnight.
4. Slow-roast: Preheat oven to 325°F. Place pork fat-side up in a roasting pan with marinade and onions. Roast 4-6 hours (35-45 min per pound) until internal temperature reaches 185-190°F. Baste with pan juices occasionally.
5. Crisp the skin: Increase oven to 400°F for the last 15-20 minutes to crisp the skin. Watch carefully.
6. Rest and serve: Tent with foil and rest 20-30 minutes. Serve sliced or shredded with pan juices.

Tips

• Sour oranges (naranja agria) are traditional; the OJ + lime mix is the standard substitute
• The scored skin creates maximum crispy chicharrón surface area
• Serve with Moros y Cristianos, fried plantains, and extra mojo on the side