Most Cubans serve Lechon Asado (roast pork) on special occasions like Noche Buena (Christmas Eve) feasts. Traditionally a whole pig is slow cooked in a pit or nowadays a Caja China (Chinese box) is used. To trim the fat, I use a pork loin roast, instead of the traditional pork shoulder that has too much fat for my liking. Most of the flavor will come from the marinade.
- 1 small boneless pork loin roast (2 to 2 1/2 pounds)
- 1 cup Naranja Agria (sour orange) or (substitute 2 parts lemon to 1 part orange juice)
- 4 tablespoons crushed garlic
- 1/2 teaspoon cumin
- 1 teaspoon dried oregano
- salt & pepper to taste
- 1 large onion sliced
- 2 tbsp. olive oil
In a bowl, combine the naranja agria, cumin, oregano, garlic, salt and pepper. Place pork in an re-sealable plastic bag. Pour marinate over the pork, seal bag and refrigerate over night.
Preheat over to 325 degrees.
Remove the pork from the plastic bag and place in a roasting pan. Pour the marinade over the pork. Cover with lid or aluminum foil.
Cook for 1 to 1 1/2 hours, (approximately 30 minutes per pound), basting occasionally with the pan juices. Remove the lid or foil during the last 15 minutes of roasting to allow the skin to brown. The lechon is done when the pork’s internal temperature (using an instant read thermometer ) reaches 160 degrees. Add a little water to the pan if the pan starts to dry out.
Remove the roast pork from the oven and transfer it to a cutting board and cover with aluminum foil.
Heat 2-3 tablespoons of olive oil over medium heat until just fragrant then add onions and saute until the onions are translucent.
Makes 4 to 6 servings