Cuban Lechon Adado Recipe
The Cuban Lechon Adado Recipe is a traditional dish from Cuba that features slow-roasted marinated pork.
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Servings: 8 Servings
Calories: 805 kcal
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.
Notes
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.
Nutrition
Calories: 805kcal | Carbohydrates: 14g | Protein: 42g | Fat: 65g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 43g | Cholesterol: 139mg | Sodium: 1326mg | Potassium: 942mg | Fiber: 1g | Sugar: 6g | Vitamin A: 157IU | Vitamin C: 38mg | Calcium: 80mg | Iron: 4mg
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