Nickel Allergy Friendly Gluten Free Cuban Lechon Asado
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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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 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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