Welcome to the vibrant and flavorful world of Cuban cuisine! Our recipe today is a traditional Cuban Pork, also known as LechonAsado. This dish, rich with tantalizing garlic, citrus, and herb notes, will take your taste buds on an unforgettable journey.
A centerpiece of Cuban celebrations, this succulent, slow-roasted pork is steeped in a marinade that's bursting with flavor. It's a simple recipe to follow, and once you've tried it, this Cuban classic will become a favorite in your home, too.
Why This Recipe Works
First and foremost, this recipe shines because of its exceptional balance of flavors. The marinade, a mix of sour orange juice, garlic, oregano, and cumin, seeps deep into the pork, imparting a combination of tang, savory, and slight heat that is the essence of Cuban cuisine. The resulting meat is juicy, tender, and packed with a distinctive flavor that will keep you coming back for more. Plus, the deliciously crispy exterior achieved through slow roasting is simply irresistible.
Secondly, this recipe works wonderfully due to its simplicity and versatility. Despite the complex flavors, the preparation is straightforward, making it a great dish for cooks of all skill levels. You only need a handful of ingredients, and most of the cooking time is hands-off, leaving you free to prepare sides or simply relax. Moreover, leftover Cuban Pork can be used in a multitude of ways - from sandwiches to tacos, giving you a variety of meals throughout the week. It's a recipe that's not just about one meal, but a flavorful journey that extends far beyond your first serving.
Ingredients
Pork shoulder - This is the star of the show. Pork shoulder provides the ideal balance of fat and lean, resulting in a moist and flavorful dish. If pork shoulder is unavailable, you can substitute with pork butt.
Garlic - Used in minced form, garlic provides a deep, aromatic flavor that permeates the pork. If fresh garlic isn't accessible, garlic powder can be used as a substitute.
Orange juice - The sweet and tangy flavor of orange juice helps tenderize the pork and adds a unique brightness to the dish. In its absence, you can use a combination of lemon juice and sugar.
Lime juice - Lime juice offers a tart contrast to the sweetness of the orange juice. If limes are not available, you can use more orange juice or a little bit of vinegar.
Cumin - This spice adds a warm, earthy flavor that is characteristic of Cuban cuisine. You can substitute with a bit of coriander or chili powder if cumin isn't handy.
Tips
- Marinate the pork for at least 12 hours, or ideally overnight. This allows the flavors to fully penetrate the meat.
- Make sure the pork is at room temperature before you start cooking. This ensures even cooking.
- Don't rush the cooking process. Slow cooking on low heat helps to keep the pork tender and juicy.
- Save some of the marinade to use as a sauce when serving the pork.
- Rest the cooked pork for at least 15 minutes before slicing. This allows the juices to redistribute throughout the meat.
How to Serve
The beauty of Cuban Pork lies not just in its rich and flavorsome taste, but also in its versatility when it comes to serving.
- Serve with black beans and rice, which perfectly complements the hearty pork. The beans offer a creamy contrast, while the rice soaks up the delicious pork juices.
- For a lighter option, you could slice the pork and serve it atop a fresh salad with a citrus dressing.
- For a crowd-pleasing party dish, shred the pork and serve it in sliders with a tangy slaw.
Similar Recipes
Cuban Pork
Ingredients
- 4 pounds pork shoulder
- 8 cloves garlic minced
- 1 cup orange juice
- ½ cup lime juice
- 2 teaspoonscumin
- Salt and pepper to taste
Instructions
- In a bowl, combine the minced garlic, orange juice, lime juice, cumin, salt, and pepper.
- Place the pork shoulder in a large dish or resealable bag. Pour the marinade over the pork, making sure it's fully coated. Marinate in the refrigerator for at least 12 hours, or overnight.
- Preheat your oven to 300°F (150°C). Remove the pork from the marinade (reserve the marinade) and place it in a roasting pan.
- Roast for about 4 hours, or until the pork is tender and easily pulls apart.
- Let the pork rest for 15 minutes before slicing. Serve with reserved marinade as a sauce.
Notes
- Marinate the pork for at least 12 hours, or ideally overnight. This allows the flavors to fully penetrate the meat.
- Make sure the pork is at room temperature before you start cooking. This ensures even cooking.
- Don't rush the cooking process. Slow cooking on low heat helps to keep the pork tender and juicy.
- Save some of the marinade to use as a sauce when serving the pork.
- Rest the cooked pork for at least 15 minutes before slicing. This allows the juices to redistribute throughout the meat.
Thank you Corrie good recipe I already made it twice.
Great recipe, family loved it, I've used Thank you