Cuban Lechon Asado

Ingredients

• 2.5 kg Pork shoulder with skin on
• 1 Kopf Head of garlic, peeled and minced
• 1 Tasse Orange juice
• 1/2 Tasse Lime juice
• 1/4 Tasse Apple cider vinegar
• 2 EL Dried oregano
• 1 EL Cumin powder
• 1 EL Salt
• 1 TL Black pepper
• 1/4 Tasse Olive oil
• 1 Onion, sliced

Instructions

1. To make the mojo marinade: Combine garlic, orange juice, lime juice, apple cider vinegar, oregano, cumin, salt, pepper, and olive oil in a bowl.
2. Score the pork shoulder deeply with a knife. Rub the mojo marinade generously all over and into the scores of the pork. Place sliced onion under the pork. Marinate in the refrigerator overnight or for at least 8 hours.
3. Preheat oven to 160°C (325°F). Place the pork, skin-side up, in a roasting pan.
4. Roast for 3-4 hours, or until the internal temperature of the pork reaches 70°C (160°F) and the meat is very tender. Baste occasionally with pan juices.
5. For the last 30 minutes, increase oven temperature to 220°C (425°F) to crisp up the skin. Watch carefully to prevent burning.
6. Remove pork from oven and let rest for 15-20 minutes before shredding or slicing. Serve with the pan juices.

Nutrition