Nitrate & Nitrite Free 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
- 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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