Low Sodium Gluten Free Cuban Lechon Asado

Total time12 hr 30 min

Prep time30 min

Cook time4 hr

Low Sodium Gluten Free Cuban Lechon Asado

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Ingredients

8 servings

For the pork

5 lb bone-in pork shoulder (boston butt), skin-on if available
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
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1 tbsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp black pepper

For the mojo marinade

¾ cup fresh orange juice (from about 3 oranges)
½ cup fresh lime juice (from about 4 limes)
8 cloves garlic, minced
⅓ cup olive oil
2 tsp ground cumin
1 tsp dried oregano
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For the mojo sauce (finishing)

½ cup fresh orange juice
¼ cup fresh lime juice
4 cloves garlic, minced
2 tbsp olive oil
½ tsp ground cumin
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

fresh cilantro, roughly chopped (optional)
lime wedges (optional)

Instructions

1
In a large bowl, whisk together the 3/4 cup orange juice, 1/2 cup lime juice, minced garlic (8 cloves), 1/3 cup olive oil, ground cumin, dried oregano, 1 tsp salt, and 1/2 tsp black pepper until combined to form the mojo marinade.
2
Using a sharp knife, score the pork shoulder all over in a crosshatch pattern, cutting about 1 inch deep to allow the marinade to penetrate. Season the pork all over with 1 tbsp kosher salt and 1 tsp black pepper, pressing into the cuts.

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