Lechon Asado (Cuban-Style Roast Pork)

A close up of some meat on the grill

Lechon Asado (Cuban-Style Roast Pork)

Servings 8 Servings


  • 20 small garlic cloves or 10 large, peeled
  • 3 tablespoons kosher salt, divided
  • 1 teaspoon cracked black pepper
  • ½ cup freshly squeezed lime juice, (about 3-4 limes depending on the size)
  • ½ cup freshly squeezed orange juice, (about 2 oranges depending on the size)
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 8- to 12-pound bone-in, skin-on pork shoulder


  • To make the marinade, in a mortar and pestle or food processor, combine the garlic, ½ tablespoon of salt, and the black pepper. Smash or process to form a paste. Add the lime juice, orange juice, 1 tablespoon of salt, the oregano, and cumin, and stir to combine.
  • Pierce the pork as many times as you can with a sharp knife. Rub 1 tablespoon of salt all over the pork. Pour the marinade over the pork, cover, and let sit in the refrigerator for 24 hours.
  • Preheat the oven to 400°F.
  • Remove the marinated pork from the refrigerator and allow it to come to room temperature. Pat dry with a paper towel. Sprinkle the remaining ½ tablespoon of salt all over the dried skin. Place the pork, skin-side up, in the roasting pan.
  • Transfer the roasting pan to the oven and cook for 1 hour. Reduce the heat to 275°F, cover the pork with aluminum foil, and cook for 6 hours or until the meat can easily be shredded with a fork.
  • Change the oven setting to broil. Remove the foil and broil for 15 minutes, until the pork skin is crispy and golden brown. Remove the pan from the oven, tent with foil, and allow to rest for 25 to 30 minutes. Shred the pork with two forks and serve on a platter. Enjoy!