Cuban Lechón Asado – Roasted Whole Pig
A traditional Cuban celebration dish, Lechón Asado is whole roasted pig marinated in mojo (garlic-citrus sauce), slow-cooked to juicy perfection with crispy skin.
Ingredients (Serves 10+):
* 1 whole pig (or pork shoulder for smaller portions)
* Mojo marinade:
* 1 cup sour orange juice (or mix of orange and lime juice)
* 10 garlic cloves, minced
* 2 tbsp oregano
* 1 tsp cumin
* Salt, pepper
* Olive oil
Instructions:
1. Prepare mojo marinade by mixing citrus juice, garlic, oregano, cumin, salt, and pepper.
2. Rub marinade all over pig, marinate overnight.
3. Roast pig slowly at 160°C (320°F) for 4–6 hours, basting with marinade regularly.
4. Increase heat to 220°C (430°F) for last 20 minutes to crisp skin.
5. Carve and serve with black beans, rice, and plantains.
Cuban Tip:
Traditionally cooked in a caja china (roasting box) outdoors.
A traditional Cuban celebration dish, Lechón Asado is whole roasted pig marinated in mojo (garlic-citrus sauce), slow-cooked to juicy perfection with crispy skin.
Ingredients (Serves 10+):
* 1 whole pig (or pork shoulder for smaller portions)
* Mojo marinade:
* 1 cup sour orange juice (or mix of orange and lime juice)
* 10 garlic cloves, minced
* 2 tbsp oregano
* 1 tsp cumin
* Salt, pepper
* Olive oil
Instructions:
1. Prepare mojo marinade by mixing citrus juice, garlic, oregano, cumin, salt, and pepper.
2. Rub marinade all over pig, marinate overnight.
3. Roast pig slowly at 160°C (320°F) for 4–6 hours, basting with marinade regularly.
4. Increase heat to 220°C (430°F) for last 20 minutes to crisp skin.
5. Carve and serve with black beans, rice, and plantains.
Cuban Tip:
Traditionally cooked in a caja china (roasting box) outdoors.
Cuban Lechón Asado – Roasted Whole Pig
A traditional Cuban celebration dish, Lechón Asado is whole roasted pig marinated in mojo (garlic-citrus sauce), slow-cooked to juicy perfection with crispy skin.
Ingredients (Serves 10+):
* 1 whole pig (or pork shoulder for smaller portions)
* Mojo marinade:
* 1 cup sour orange juice (or mix of orange and lime juice)
* 10 garlic cloves, minced
* 2 tbsp oregano
* 1 tsp cumin
* Salt, pepper
* Olive oil
Instructions:
1. Prepare mojo marinade by mixing citrus juice, garlic, oregano, cumin, salt, and pepper.
2. Rub marinade all over pig, marinate overnight.
3. Roast pig slowly at 160°C (320°F) for 4–6 hours, basting with marinade regularly.
4. Increase heat to 220°C (430°F) for last 20 minutes to crisp skin.
5. Carve and serve with black beans, rice, and plantains.
Cuban Tip:
Traditionally cooked in a caja china (roasting box) outdoors.
