The Cuban Lechon Adado Recipe is a traditional dish from Cuba that features slow-roasted marinated pork. The recipe involves marinating the pork in a flavorful mixture of citrus juices, garlic, herbs, and spices, which infuses the meat with a tangy and aromatic taste. The marinated pork is then slow-cooked until it becomes tender and succulent, with a crispy skin.
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The flavors of the Cuban Lechon Adado Recipe are rich and savory, with a hint of citrusy brightness. The combination of garlic, herbs, and spices creates a delicious blend of tastes that is sure to satisfy your taste buds.
This recipe offers versatility, as the slow-roasted pork can be served in various ways. It can be enjoyed as the centerpiece of a festive meal, paired with traditional Cuban sides like black beans and rice. The tender meat can also be used in sandwiches or tacos for a quick and flavorful meal.
In terms of health benefits, the Cuban Lechon Adado Recipe provides a good source of protein from the pork. Protein is essential for building and repairing tissues, and it also helps to keep you feeling full and satisfied. The dish also incorporates citrus juices, which are high in vitamin C. Vitamin C is important for a healthy immune system and can help with the absorption of iron from the pork.
It’s worth noting that the Cuban Lechon Adado Recipe does involve slow-cooking the pork, which helps to break down the fat content. While pork does contain fat, some of it melts away during the cooking process, resulting in a leaner end product. However, it’s still important to consume this dish in moderation as part of a balanced diet.
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Overall, the Cuban Lechon Adado Recipe is a flavorful and versatile dish that showcases the vibrant flavors of Cuban cuisine. Whether enjoyed as a festive centerpiece or in a sandwich, this slow-roasted pork dish is sure to delight your taste buds while providing a good source of protein and vitamin C.
How To Make Our Cuban Lechon Adado Recipe
Ingredients (8 Servings)
Pork Roast
6-pound pork shoulder
20 cloves garlic
2 teaspoons salt
1 teaspoon black peppercorns
1 and 1/2 cups sour orange juice (If you can’t get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
1 cup onion, minced
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon cumin
1 and 1/2 cups olive oil
Mojo Marinade
1 head garlic approx. 10 large cloves
2 teaspoons kosher salt
1/4 cup minced white onion
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
2 cups sour orange juice* (naranja agria)
1/3 cup extra virgin olive oil
Instructions
1. Preparing the Pork:
a. Rinse the 6-pound pork shoulder under cold water and pat it dry with paper towels.
b. Using a sharp knife, make small incisions all over the pork shoulder.
c. Peel and finely mince 20 cloves of garlic.
d. In a small bowl, combine the minced garlic, 2 teaspoons of salt, and 1 teaspoon of black peppercorns.
e. Rub the garlic mixture all over the pork, making sure to get it into the incisions.
f. Place the seasoned pork shoulder in a large resealable plastic bag.
2. Making the Mojo Marinade:
a. Peel and finely mince 1 head of garlic (approximately 10 large cloves).
b. In a bowl, combine the minced garlic, 2 teaspoons of kosher salt, 1/4 cup of minced white onion, 1 teaspoon of black pepper, 1 teaspoon of dried oregano, and 1 teaspoon of ground cumin.
c. Add 2 cups of sour orange juice and 1/3 cup of extra virgin olive oil to the bowl.
d. Whisk all the ingredients together until well combined.
3. Marinating the Pork:
a. Pour the Mojo marinade over the pork shoulder in the plastic bag.
b. Seal the bag tightly, ensuring that the marinade covers the entire pork shoulder.
c. Place the bag in the refrigerator and let the pork marinate for at least 6 hours, or preferably overnight.
d. Turn the bag occasionally to ensure even marination.
4. Preparing for Cooking:
a. Preheat the oven to 325°F (163°C).
b. Remove the marinated pork shoulder from the refrigerator and let it come to room temperature for about 30 minutes.
c. In a roasting pan, add 1 and 1/2 cups of olive oil and 1 cup of minced onion.
d. Place the marinated pork shoulder on top of the onion in the roasting pan.
5. Roasting the Pork:
a. Cover the roasting pan tightly with aluminum foil.
b. Place the pan in the preheated oven and roast the pork shoulder for approximately 4 to 5 hours, or until the internal temperature reaches 195°F (90°C).
c. Every hour, remove the foil and baste the pork with the pan juices.
d. After the initial 4 to 5 hours, remove the foil and continue roasting for an additional 30 minutes to 1 hour, or until the pork skin is crispy and golden brown.
e. Once cooked, remove the pork from the oven and let it rest for 15 to 20 minutes before carving.
Estimated prep time: 30 minutes
Cooking time: 4.5 to 6 hours (including marination and resting time)
Pots, Pan and Cooking Equipment Needed for the Cuban Lechon Adado Recipe
Large resealable plastic bag
Sharp knife
Bowl for Mojo marinade
Whisk
Roasting pan
Aluminum foil
Best Way to Store Leftovers From the Cuban Lechon Adado Recipe
a. Place any leftover Cuban Lechon Adado in an airtight container.
b. Ensure the pork is completely cooled before storing.
c. Store the leftovers in the refrigerator to maintain freshness.
d. For longer-term storage, you can also freeze the leftovers in a freezer-safe container.
e. Label the container with the date to keep track of freshness.
f. Leftovers can be stored for up to 3-4 days in the refrigerator or 2-3 months in the freezer.
Tips and Tricks For Easier Creation
Marinate the pork overnight for maximum flavor.
Use a mortar and pestle to crush the garlic, salt, and peppercorns for a more intense garlic flavor.
Baste the pork regularly while roasting to keep it moist and flavorful.
Let the pork rest before carving to allow the juices to redistribute.
Serve with fresh lime wedges for an extra citrusy kick.
Use a meat thermometer to ensure the pork reaches the recommended internal temperature.
Double the recipe for a larger crowd or leftovers for future meals.
Side Dishes and Desserts For the Cuban Lechon Adado Recipe
a. Black beans and rice
b. Fried plantains
c. Yuca con Mojo (yucca with garlic sauce)
d. Moros y Cristianos (black beans and rice cooked together)
e. Tostones (fried green plantains)
f. Ensalada de Aguacate (avocado salad)
g. Arroz con Maíz (yellow rice with corn)
How To Serve the Cuban Lechon Adado Recipe
a. Carve the roasted pork into thin slices or shred it.
b. Arrange the sliced or shredded pork on a serving platter.
c. Serve alongside your choice of side dishes.
d. Garnish with fresh cilantro or parsley, if desired.
e. Squeeze fresh lime juice over the pork before serving for added tanginess.
f. Serve hot and enjoy the flavors of this delicious Cuban dish.
Dietary Substitution For the Cuban Lechon Adado Recipe
1. Vegan Options for the Cuban Lechon Adado Recipe:
a. Substitute the pork shoulder with 6 pounds of jackfruit for a plant-based alternative.
b. Replace the garlic with 20 cloves of minced shallots for a milder flavor.
c. Use 2 teaspoons of sea salt instead of regular salt for a vegan-friendly seasoning.
d. Replace the black peppercorns with 1 teaspoon of white pepper for a vegan option.
e. Swap the sour orange juice with 1 1/2 cups of pineapple juice combined with 1 tablespoon of apple cider vinegar to mimic the tanginess.
2. Gluten-Free Options for the Cuban Lechon Adado Recipe:
a. Ensure all the ingredients used are certified gluten-free, including the spices and condiments.
b. Use gluten-free soy sauce or tamari as a substitute for the soy sauce in the Mojo marinade.
c. Replace regular oregano with gluten-free oregano to avoid any potential cross-contamination.
d. Verify that the olive oil used is labeled gluten-free to ensure there is no cross-contamination during processing.
e. Double-check the labels of any packaged or pre-prepared ingredients, such as onion powder, to confirm they are gluten-free.
3. Vegetarian Options for the Cuban Lechon Adado Recipe:
a. Replace the pork shoulder with 6 pounds of seitan or tofu for a meatless version.
b. Use 20 cloves of minced garlic as per the original recipe for a robust flavor.
c. Substitute the salt and black peppercorns with the same quantities of vegetarian seasoning.
d. Swap the sour orange juice with 1 1/2 cups of orange juice combined with 2 tablespoons of lime juice for a citrusy twist.
e. Maintain the use of minced onion, oregano, onion powder, and cumin as per the original recipe.
4. Mediterranean Diet Options for the Cuban Lechon Adado Recipe:
a. Use 6 pounds of lean lamb shoulder as a substitute for the pork shoulder.
b. Maintain the 20 cloves of garlic for its aromatic flavor.
c. Replace the salt and black peppercorns with 2 teaspoons of Mediterranean herb seasoning.
d. Swap the sour orange juice with 1 1/2 cups of fresh lemon juice for a tangy taste.
e. Keep the minced onion, oregano, onion powder, cumin, and olive oil as per the original recipe.
5. Keto Diet Options for the Cuban Lechon Adado Recipe:
a. Replace the pork shoulder with 6 pounds of boneless pork loin for a leaner cut.
b. Use the 20 cloves of garlic as per the original recipe for flavor.
c. Swap the salt with 2 teaspoons of a salt substitute suitable for a keto diet.
d. Replace the sour orange juice with 1 1/2 cups of fresh lime juice for a low-carb option.
e. Maintain the minced onion, oregano, onion powder, cumin, and olive oil as per the original recipe.
6. Heart Healthy Diet Options for the Cuban Lechon Adado Recipe:
a. Substitute the pork shoulder with 6 pounds of skinless chicken breast for a leaner protein.
b. Use 20 cloves of minced garlic for flavor without added fat.
c. Reduce the salt to 1 teaspoon or opt for a salt substitute to lower sodium intake.
d. Swap the sour orange juice with 1 1/2 cups of low-sodium vegetable broth for a lighter alternative.
e. Maintain the minced onion, oregano, onion powder, cumin, and use heart-healthy oils like avocado oil or canola oil.
7. Paleo Options for the Cuban Lechon Adado Recipe:
a. Replace the pork shoulder with 6 pounds of grass-fed beef chuck roast for a paleo-friendly alternative.
b. Use the 20 cloves of garlic as per the original recipe.
c. Replace the salt and black peppercorns with 2 teaspoons of sea salt and ground black pepper.
d. Swap the sour orange juice with 1 1/2 cups of fresh orange juice combined with 1 tablespoon of apple cider vinegar.
e. Keep the minced onion, oregano, onion powder, cumin, and use paleo-approved oils such as coconut oil or avocado oil.
8. Low Carb Options for the Cuban Lechon Adado Recipe:
a. Substitute the pork shoulder with 6 pounds of bone-in chicken thighs for a lower-carb alternative.
b. Use the 20 cloves of garlic as per the original recipe for robust flavor.
c. Replace the salt and black peppercorns with 2 teaspoons of a low-carb seasoning blend.
d. Swap the sour orange juice with 1 1/2 cups of unsweetened lime juice for a tangy kick.
e. Maintain the minced onion, oregano, onion powder, cumin, and use low-carb oils like avocado oil or ghee.
9. Whole30 Options for the Cuban Lechon Adado Recipe:
a. Replace the pork shoulder with 6 pounds of bone-in, skin-on chicken thighs for a compliant protein source.
b. Use the 20 cloves of garlic as per the original recipe for flavor.
c. Substitute the salt and black peppercorns with 2 teaspoons of compliant seasoning.
d. Swap the sour orange juice with 1 1/2 cups of fresh orange juice combined with 2 tablespoons of fresh lemon juice.
e. Keep the minced onion, oregano, onion powder, cumin, and use oils like avocado oil or ghee that are Whole30 compliant.
10. Weight Watchers Options for the Cuban Lechon Adado Recipe:
a. Use a lean pork tenderloin instead of the pork shoulder to reduce the overall points.
b. Maintain the 20 cloves of garlic for flavor without added points.
c. Adjust the salt amount to adhere to Weight Watchers guidelines.
d. Replace the sour orange juice with 1 1/2 cups of fresh orange juice to align with the program.
e. Keep the minced onion, oregano, onion powder, cumin, and use oils in moderation to fit within the points system.
11. Low Fat Options for the Cuban Lechon Adado Recipe:
a. Substitute the pork shoulder with 6 pounds of boneless, skinless turkey breast for a leaner choice.
b. Use 20 cloves of garlic as per the original recipe for flavor.
c. Adjust the salt amount to a reduced quantity suitable for a low-fat diet.
d. Swap the sour orange juice with 1 1/2 cups of low-fat, no-sugar-added orange juice for a lighter option.
e. Maintain the minced onion, oregano, onion powder, cumin, and use a minimal amount of olive oil or cooking spray.
12. Vegetable Variations for the Cuban Lechon Adado Recipe:
a. Replace the pork shoulder with 6 pounds of Portobello mushrooms for a vegetarian centerpiece.
b. Use 20 cloves of minced garlic to infuse the mushrooms with flavor.
c. Adjust the salt and black peppercorns to season the mushrooms to taste.
d. Swap the sour orange juice with 1 1/2 cups of vegetable broth for a savory liquid component.
e. Maintain the minced onion, oregano, onion powder, cumin, and use olive oil or vegetable oil to enhance the flavors.
Please note that the given substitutions are general suggestions, and individual dietary needs and preferences may vary. It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice.
FAQ About the Cuban Lechon Adado Recipe
What is the Cuban Lechon Adado Recipe?
The Cuban Lechon Adado Recipe is a traditional Cuban dish featuring slow-roasted marinated pork shoulder. The pork is marinated in a flavorful mixture of citrus juices, garlic, herbs, and spices, then slow-cooked until tender and crispy. It is a popular and delicious dish that showcases the vibrant flavors of Cuban cuisine.
How long does it take to cook the Cuban Lechon Adado Recipe?
The cooking time for the Cuban Lechon Adado Recipe can vary depending on the size of the pork shoulder and the desired level of tenderness. As a general guideline, the pork is typically slow-roasted in the oven for about 4 to 5 hours at 325°F (163°C). It’s important to monitor the internal temperature of the pork and adjust the cooking time accordingly to ensure it reaches an internal temperature of 195°F (90°C).
Can I make substitutions or variations to the Cuban Lechon Adado Recipe?
Absolutely! The Cuban Lechon Adado Recipe can be customized to suit your taste preferences or dietary needs. You can experiment with different marinade ingredients, adjust the seasoning to your liking, or even try alternative proteins such as chicken or jackfruit for vegetarian or vegan options. Just remember to maintain the core flavors and cooking techniques that make this dish unique.
What are some side dishes that pair well with the Cuban Lechon Adado Recipe?
There are several traditional Cuban side dishes that complement the flavors of the Cuban Lechon Adado Recipe. Some popular choices include black beans and rice, fried plantains, yuca con Mojo (yucca with garlic sauce), moros y cristianos (black beans and rice cooked together), tostones (fried green plantains), ensalada de aguacate (avocado salad), and arroz con maíz (yellow rice with corn). These side dishes add variety and balance to the meal.
Can I make the Cuban Lechon Adado Recipe ahead of time?
Yes, you can make the Cuban Lechon Adado ahead of time to save time on the day of serving. The pork can be marinated overnight, allowing the flavors to develop even more. Additionally, you can slow-roast the pork in advance and reheat it gently before serving. Just make sure to store the cooked pork properly in an airtight container in the refrigerator. Remember that the crispy skin may soften slightly upon reheating, but the flavors will still be delicious.
Final Thoughts
In conclusion, the Cuban Lechon Adado Recipe is a flavorful and versatile dish that celebrates the vibrant tastes of Cuban cuisine. This traditional recipe features slow-roasted marinated pork shoulder, infused with a tangy blend of citrus juices, garlic, herbs, and spices. The result is a tender and succulent pork with a crispy exterior, delivering a delightful combination of savory and tangy flavors.
The Cuban Lechon Adado Recipe offers versatility in serving options. It can be the centerpiece of a festive meal, paired with classic Cuban sides like black beans and rice, or used to create delicious sandwiches or tacos. The tender meat lends itself to various culinary interpretations, allowing for creativity in presentation and pairing.
In terms of health benefits, the Cuban Lechon Adado Recipe provides a good source of protein. Protein is essential for building and repairing tissues and helps to keep you feeling full and satisfied. Additionally, the dish incorporates citrus juices, which are rich in vitamin C. Vitamin C supports a healthy immune system and aids in the absorption of iron from the pork.
It’s important to note that moderation is key when enjoying the Cuban Lechon Adado Recipe, as it does contain fat. However, slow-roasting the pork helps to render some of the fat, resulting in a leaner end product. As with any dish, balance and portion control are essential for a well-rounded and nutritious diet.
Whether served for a special occasion or enjoyed as a delicious weeknight meal, the Cuban Lechon Adado Recipe brings the vibrant flavors of Cuba to your table. Its versatility, delectable taste, and potential health benefits make it a delightful choice for anyone looking to savor a taste of Cuban cuisine.
Cuban Lechon Adado Recipe
Equipment
- Large resealable plastic bag
- Sharp knife
- Bowl for Mojo marinade
- whisk
- Roasting pan
- Aluminum foil
Ingredients
Pork Roast
- 6- pound pork shoulder
- 20 cloves garlic
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 1 cup onion minced
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 1/2 cups olive oil
Mojo Marinade
- 10 cloves garlic large cloves
- 2 teaspoons salt kosher
- 1/4 cup white onion minced
- 1 teaspoon black pepper
- 1 teaspoon oregano dried
- 1 teaspoon cumin ground
- 2 cups orange juice* sour
- 1/3 cup olive oil extra virgin
Instructions
Preparing the Pork:
- a. Rinse the 6-pound pork shoulder under cold water and pat it dry with paper towels.
- b. Using a sharp knife, make small incisions all over the pork shoulder.
- c. Peel and finely mince 20 cloves of garlic.
- d. In a small bowl, combine the minced garlic, 2 teaspoons of salt, and 1 teaspoon of black peppercorns.
- e. Rub the garlic mixture all over the pork, making sure to get it into the incisions.
- f. Place the seasoned pork shoulder in a large resealable plastic bag.
Making the Mojo Marinade:
- a. Peel and finely mince 1 head of garlic (approximately 10 large cloves).
- b. In a bowl, combine the minced garlic, 2 teaspoons of kosher salt, 1/4 cup of minced white onion, 1 teaspoon of black pepper, 1 teaspoon of dried oregano, and 1 teaspoon of ground cumin.
- c. Add 2 cups of sour orange juice and 1/3 cup of extra virgin olive oil to the bowl.
- d. Whisk all the ingredients together until well combined.
Marinating the Pork:
- a. Pour the Mojo marinade over the pork shoulder in the plastic bag.
- b. Seal the bag tightly, ensuring that the marinade covers the entire pork shoulder.
- c. Place the bag in the refrigerator and let the pork marinate for at least 6 hours, or preferably overnight.
- d. Turn the bag occasionally to ensure even marination.
Preparing for Cooking:
- a. Preheat the oven to 325°F (163°C).
- b. Remove the marinated pork shoulder from the refrigerator and let it come to room temperature for about 30 minutes.
- c. In a roasting pan, add 1 and 1/2 cups of olive oil and 1 cup of minced onion.
- d. Place the marinated pork shoulder on top of the onion in the roasting pan.
Roasting the Pork:
- a. Cover the roasting pan tightly with aluminum foil.
- b. Place the pan in the preheated oven and roast the pork shoulder for approximately 4 to 5 hours, or until the internal temperature reaches 195°F (90°C).
- c. Every hour, remove the foil and baste the pork with the pan juices.
- d. After the initial 4 to 5 hours, remove the foil and continue roasting for an additional 30 minutes to 1 hour, or until the pork skin is crispy and golden brown.
- e. Once cooked, remove the pork from the oven and let it rest for 15 to 20 minutes before carving.
