Low FODMAP Gluten Free Cuban Lechon Asado

Total time12 hr 30 min

Prep time30 min

Cook time4 hr

Low FODMAP 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
1 tsp black pepper

For the mojo marinade

¾ cup fresh orange juice (from about 3 oranges)
Ingredient note
Counting all occurrences of orange juice in this recipe, the combined amount remains within the reviewed Low FODMAP serving. If you prefer to always avoid orange juice, please tap it and change its rating to Red.
½ cup fresh lime juice (from about 4 limes)
8 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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
Ingredient note
Counting all occurrences of orange juice in this recipe, the combined amount remains within the reviewed Low FODMAP serving. If you prefer to always avoid orange juice, please tap it and change its rating to Red.
¼ cup fresh lime juice
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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