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Lechon Asado

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Adjust Servings:
1 clove Garlic
2 teaspoons Salt
1 teaspoon Black pepper
1 teaspoon Onion Powder
1 teaspoon Cumin
1 teaspoon Oregano
60 ml Olive Oil
4.5 kg pork shoulder
6 cloves Garlic Mojo Marinade
1 Red Onion Mojo Marinade
1 Lime Mojo Marinade
1 teaspoon Ground cumin Mojo Marinade
1 teaspoon Oregano Mojo Marinade
1 teaspoon Salt Mojo Marinade
1/2 teaspoon Pepper Mojo Marinade
a handful of Chopped cilantro Mojo Marinade
a few drops of Tabasco sauce Mojo Marinade
200 ml Olive Oil Mojo Marinade
1 orange Mojo Marinade

Nutritional information

1080 kcal
83 g
43 g
64 g

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Lechon Asado

  • 6 hours & 50 minutes
  • Serves 10
  • Medium




Make a rub for the meat from vegetables and spices.

In a mortar or food processor, crush and mix garlic, salt, pepper, onion, oregano, cumin, and olive oil. You should get a mixture resembling a paste.


Score the meat, pour the marinade, and rub the mixture.

Place the meat in a baking dish and gently (not completely) separate the thick skin from the meat. Pull back the skin, then score the meat in several places with a knife and pour over the mojo marinade. Rub the garlic and spice paste into the meat. Put the skin back in place.


Let it sit for several hours to absorb the flavors.

Cover the entire dish with aluminum foil and leave it in the refrigerator for at least a few hours, ideally overnight.

Preheat the oven to 190°C (374°F).

Take the meat out of the refrigerator and let it sit at room temperature for a bit. Pat the skin dry with kitchen paper – this will help it become crispy.

Lightly spray the aluminum foil with oil spray and cover the baking dish.


Bake covered for about 4 hours.

Place the dish in the oven and bake the meat for about 4 hours. It’s done when the internal temperature reaches 180°C (356°F), and adjust the cooking time based on the size of the meat piece.


Bake uncovered for another 30 minutes.

Take the meat out of the oven and increase the temperature to 230°C (446°F).

Remove the foil and bake the meat for an additional 30 minutes to get a crispy crust, ensuring it doesn’t burn.

Remove from the oven, let it rest for 20 minutes, then shred the meat with a fork.

Drizzle with the remaining roasting juices.

Mojo Marinade

Crush the ingredients in a blender and mix.

Crush garlic and red onion in a blender. Pour orange and lime juice, cumin, oregano, black pepper, salt, coriander, ground garlic, red onion, and Tabasco sauce into a bowl. Mix everything well.


Pour in olive oil and mix.

Add olive oil and mix again.

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