Lechon Asado (Roast Pork)

Ingredients

• 8 lbs Pork shoulder (Boston butt)
• 1 cup Orange juice
• 1/2 cup Lime juice
• 8 cloves Garlic
• 2 tsp Oregano
• 1 tsp Cumin
• 2 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Olive oil

Instructions

1. 1Using a sharp knife, make several slits, about 1 inch deep and 1 inch apart, all over the 8 lbs Pork shoulder. This helps the marinade penetrate the meat.
2. 2In a blender or food processor, combine the 1 cup of Orange juice, 1/2 cup of Lime juice, 8 cloves of Garlic, 2 tsp of Oregano, 1 tsp of Cumin, 2 tsp of Salt, 1 tsp of Black pepper, and 2 tbsp of Olive oil. Blend until the mixture is smooth and the garlic is fully pureed.
3. 3Place the prepared 8 lbs Pork shoulder in a large, non-reactive container or a large zip-top bag. Pour the blended marinade over the pork, ensuring it seeps into all the slits. Cover the container or seal the bag, then refrigerate for at least 4 hours, or preferably overnight (up to 12 hours), to allow the flavors to meld.
4. 4Preheat your oven to 325°F (160°C).
5. 5Transfer the marinated 8 lbs Pork shoulder to a large roasting pan, pouring any remaining marinade over the top. Cover the roasting pan tightly with aluminum foil. Bake for 3 to 3.5 hours, until the internal temperature of the pork reaches 180°F (82°C) when measured with a meat thermometer, and the meat is very tender when pierced with a fork.
6. 6Carefully remove the aluminum foil from the roasting pan. Continue baking the pork for an additional 30 to 60 minutes, or until the skin becomes golden brown and crispy, and the internal temperature reaches 190°F (88°C) for optimal shredding.
7. 7Remove the roasting pan from the oven and let the Lechon Asado rest, uncovered, for 15 to 20 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful result. After resting, use two forks to shred the pork directly in the pan, mixing it with the pan juices.
8. 8Serve the hot Lechon Asado immediately with accompaniments such as rice, black beans, and plantains.

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