Gluten Free Cuban Lechon Asado
This slow-roasted pork shoulder is the kind of centerpiece dish that fills the whole kitchen with the scent of citrus, garlic, and cumin long before anyone sits down to eat. A deeply flavored mojo marinade — built from fresh orange juice, lime juice, minced garlic, olive oil, and warm spices — soaks into the scored meat for up to 24 hours, so every bite is saturated with bright, tangy flavor. The pork roasts low and slow until it's fall-apart tender, then gets blasted at high heat to develop a gorgeous, caramelized crust. Every single ingredient here is naturally free of gluten, from the citrus marinade to the finishing mojo sauce, so there's no need to swap anything out or hunt for specialty products. A warm drizzle of the freshly made mojo sauce over the pulled pork at the end ties everything together with a punch of garlic and citrus that feels both rustic and restaurant-worthy. With eight generous servings, this is the perfect dish for a weekend gathering where you want to impress without spending the whole day hovering over the stove.
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Learn more →Ingredients
8 servings
For the pork
- 5 lb bone-in pork shoulder (boston butt), skin-on if available
- 1 tbsp kosher salt
- 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
- 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
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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