Lechon Asado (Roast Pork)

Ingredients

• about 2270 g Pork shoulder
• 1 cup Orange juice
• 0.5 cup Lime juice
• 10 cloves Garlic
• 2 tsp Oregano
• 1 tsp Cumin
• 2 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Using a sharp knife, score the about 2270 g pork shoulder in a crosshatch pattern, making cuts about 0.635 cm deep. In a medium bowl, combine the 1 cup orange juice, 0.5 cup lime juice, 10 minced cloves of garlic, 2 tsp oregano, 1 tsp cumin, 2 tsp salt, and 1 tsp black pepper. Stir these ingredients together until well mixed.
2. 2Place the scored about 2270 g pork shoulder into a large resealable bag or a non-reactive container. Pour the marinade mixture over the pork, ensuring all sides are coated. Seal the bag or cover the container and place it in the refrigerator to marinate for at least 4 hours, or preferably overnight.
3. 3Preheat your oven to about 165°C (160°C). Remove the pork shoulder from the marinade bag or container. Gently pat the surface of the pork dry with paper towels. Set the reserved marinade aside.
4. 4Place a large Dutch oven on the stovetop over medium-high heat. Add the 2 tbsp olive oil to the hot Dutch oven. Carefully place the dried pork shoulder into the Dutch oven and sear it on all sides until it is deeply browned, about 2-3 minutes per side.
5. 5Pour the reserved marinade over the seared pork shoulder in the Dutch oven. Cover the Dutch oven tightly with its lid and carefully transfer it into the preheated about 165°C (160°C) oven.
6. 6Roast the pork for 4 to 5 hours. Check the pork every hour, basting it with the pan juices using a spoon. The pork is done when it is very tender and can be easily shredded with two forks. The internal temperature should reach at least 90°C.
7. 7Carefully remove the Dutch oven from the oven. Let the pork rest in the Dutch oven, covered, for 15-20 minutes. This resting period allows the juices to redistribute, making the pork more tender. After resting, remove the pork from the Dutch oven to a cutting board or large bowl. Use two forks to shred the pork.
8. 8Serve the shredded Lechon Asado hot, accompanied by rice, beans, and plantains.

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