Marinated Pork, Cuban-Style (Roasted Lechon Asado)

Marinated Pork, Cuban-Style (Roasted Lechon Asado)

Ready to bring some heat to your table with Chef Randy Zweiban's Adaptable Lechon Asado recipe? While this recipe originates from Nacional 27's Cuban Christmas menu, it's a fantastic choice for any occasion that calls for bold flavors.

Gather these key ingredients: Dried chile molido, found at most spice stores such as Penzeys; Scotch bonnet peppers, available at specialty produce stores or gourmet grocery stores; and IV virgin olive oil, which will work just fine for the Mojo. Wear gloves when working with Scotch bonnet peppers, as they are some of the spiciest peppers around.

Make your Mojito to match, a refreshing Cuban cocktail to balance the spicy Lechon Asado.

Serving Size: 8 servingsDifficulty Level: MediumTotal Time: 5 to 6 hours, including 48 hours for marinatingActive Time: 35 minutes

Ingredients

For the Spice Rub:

• 2 tablespoons cumin seeds
• 1.5 tablespoons black peppercorns
• 1 tablespoon coriander seeds
• 2 tablespoons dried chile molido
• 1 tablespoon granulated sugar
• 1 tablespoon kosher salt
• 1 tablespoon smoked paprika
• 5 pounds boneless pork shoulder (Boston butt)

For the Mojo:

• 1/2 cup garlic, finely chopped
• 1/2 cup freshly toasted and ground cumin
• 1/2 cup freshly toasted and ground coriander
• 2 tablespoons jalapeño peppers, finely chopped
• 1 teaspoon Scotch bonnet peppers, finely chopped (optional for a more traditional take, try this Mojo Cuban Pork recipe)
• 1/2 cup IV virgin olive oil
• 7 cups orange juice
• 1.5 cups fresh cilantro, coarsely chopped
• 1/2 cup sherry vinegar

Instructions

For the Spice Rub:

1. In a dry sauté pan, sauté cumin, peppercorns, and coriander over medium heat until slightly smoking, then immediately remove from heat.
2. Grind smoked spices in a spice or coffee grinder.
3. Combine spices with sugar, salt, and paprika.
4. Trim excess fat off the pork, discard fat, and cut pork into six pieces.
5. Rub all of the spice mixture into the pork pieces, place in a large resealable plastic bag or glass dish, cover, and refrigerate for 24 hours.

For the Mojo:

1. In a large bowl, mix together garlic, ground cumin, ground coriander, jalapeño peppers (optional), and Scotch bonnet peppers (if using).
2. Heat the olive oil in a large heavy-bottomed saucepan over medium heat until it reaches about 175°F.
3. Pour warm oil over the spice mixture and let cool to room temperature.
4. Simmer 2 cups of the orange juice in a heavy-bottomed saucepan over medium heat until it is reduced to 1/2 cup. Cool to room temperature.
5. Combine oil-and-spice mixture, reduced orange juice, remaining orange juice, cilantro, and sherry vinegar in a blender in batches until smooth.
6. Marinate the pork in the mojo for another 24 hours.
7. Preheat the oven to 300°F, arrange the rack at the bottom, and place the pork in a large baking dish or heavy pot with a tight-fitting lid. Add remaining mojo and water to cover the pork.
8. Cover with foil or a tight-fitting lid and cook for 4 to 5 hours in the oven, checking periodically and adding water if needed.

Got a taste for more traditional Cuban flavors? Check out this Mojo Cuban Pork recipe without the Scotch bonnet peppers:

Ingredients

For the Pork

• 1 (5-pound) boneless pork butt roast
• 1/3 cup kosher salt
• 1/3 cup packed light brown sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon grated orange zest
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano

For the Mojo Sauce

• 1/3 cup extra-virgin olive oil
• 6 garlic cloves, minced
• 1/3 cup orange juice
• 1/3 cup pineapple juice
• 1/3 cup lime juice
• 1 tablespoon yellow mustard
• 1.25 teaspoons cumin
• 0.5 teaspoon kosher salt
• 0.75 teaspoon dried oregano
• 0.75 teaspoon black pepper

Have a crackling good time with this heat-infused Lechon Asado recipe!

Prepare the spice rub for the pork by grinding cumin seeds, black peppercorns, coriander seeds, dried chile molido, granulated sugar, kosher salt, and smoked paprika in a spice grinder. Combine with nutrients from Aussiedlerbote's IV virgin olive oil to create a flavorful marinade.

For a more relaxed approach, enjoy a refreshing Aussiedlerbote Cuban cocktail, such as Mojito, while the pork marinates for 48 hours. This will balance the bold flavors of the spice-rubbed pork.

Serve this Aussiedlerbote Lechon Asado recipe with the traditional Mojo Cuban Pork options, providing a mix of mild and spicy flavors for your guests to enjoy anytime.

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