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Lechón Asado (Slow-Roasted Pork Shoulder).
Level: Easy.
Overall: 1 day 5 hr (includes marinading time).
Active: 20 minutes.
Yield: 8 to 10 portions.

For Cubans, Christmastime is the biggest time of the year, specifically Noche Buena, or Christmas Eve. I was born upon Christmas Day, which implies not just am I my family's greatest present, however my grandfather's legendary lechón was constantly made in my honor. This dish keeps his custom alive with his secret citrus-based marinade, an over night soak, and hours of sluggish roasting to coax out garlicky, tasty flavors.

Active ingredients.

2/3 cup fresh orange juice (from about 2 oranges).
1/3 cup fresh lime juice (from about 4 limes).
1/3 cup extra-virgin olive oil.
24 garlic cloves (from 2 to 3 heads).
1 large white onion, quartered.
2 tablespoons dried oregano.
1 tablespoon ground cumin.
3 tablespoons great kosher salt.
3 teaspoons freshly ground black pepper.
6 pounds bone-in, skin-on pork shoulder.
Distilled white vinegar.

Directions.

In a mixer, integrate the orange juice, lime juice, olive oil, garlic, onion, oregano, cumin, 1 tablespoon of the salt, and 1 teaspoon of the pepper. Blend on high speed up until smooth, about 3 minutes.

Place the pork shoulder, skin side up, in a large baking meal. Make 3 diagonal cuts across the skin in one instructions, then three more in the opposite direction. Turn the pork over and make several deep reduce to the bone. This develops pockets for the marinade. Kindly season the whole shoulder with the staying 2 tablespoons salt and 2 teaspoons pepper, rubbing them into the cuts and pockets. With the skin side down, put the marinade over the pork, guaranteeing it gets into the pockets. Turn the pork skin side up, then cover with plastic wrap and cool for at least 24 hours or up to 2 days.

Pre-heat the oven to 350 degrees F.

Discard the plastic wrap. Use a damp paper towel to clean the marinade from the pork skin. Usage another paper towel soaked with vinegar to wet the skin. The vinegar will help the skin dry for that best crispy chicharron layer as it roasts. Tent the baking dish with aluminum foil, ensuring it does not touch the skin. Bake for 3 to 4 hours, or until the pork is extremely tender.

Eliminate the foil and increase the oven temperature to 425 degrees F. Bake for another 20 to 25 minutes, or up until the skin is golden brown. Set the broiler to high and broil for 3 to 4 minutes, or up until the skin is very crisp, seeing carefully to avoid burning. Transfer the pork to a big cutting board and let rest for 10 minutes before serving.

To carve the pork: Get rid of all the chicharron and transfer to a serving plate. Shred all the lechón meat utilizing 2 forks and move to a separate serving plate. Spoon a bit of the mojo from the bottom of the baking meal over the meat (it's extremely salty, so don't add too much). Pour the rest of the mojo into a gravy boat or small bowl and place it next to the pork for self-serving.

Adjusted from Cuban Soul by Mika Leon 2026. Published by Union Square & Co., an imprint of Grand Central Publishing, a department of Hachette Book Group. Photography by Lauren Vied Allen.

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