Cuban Roast Pork (Lechon Asado)
Cuban Roast Pork – Lechon Asado
Cuban roast pork, or lechon asado, is a signature Cuban party dish that’s juicy on the inside and crispy on the outside. The classic Cuban pork roast flavor comes from the “mojo sauce” which is traditionally made with sour oranges mixed with cilantro, garlic, mint, oregano, and cumin (you can buy bottled mojo to save time!). The pork is marinated in the mojo overnight, and then placed into a very hot oven in order to create a delicious crust that seals in the moisture and flavor. Once the crust is formed, the oven temperature is reduced and the pork is slow-cooked until it’s very tender on the inside. Your guests will be coming back for seconds…or thirds!
Serves 10
INGREDIENTS
- 7 lb fresh ham (pork leg with skin on)
- Mojo (buy a pre-made bottle or make your own)
INSTRUCTIONS
- Pierce pork leg with a sharp knife and place it in a large roasting pan.
- Generously pour Mojo over and around the pork. Cover with aluminum foil place in the refrigerator to marinate overnight.
- Preheat the oven to 450°F. Use a ladle to scoop the mojo and pork juices up and over the pork.
- Place the pan in the oven and reduce the temperature to 350°F. Occasionally ladle the juices over the pork. When the internal temperature measured by your cooking thermometer inserted into the center of the pork reaches about 160°F, remove the pork from the oven.
- Place pork in a large serving pan and allow to cool for a few minutes. Slice and serve.
Adapted from The Best Cuban Recipes
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