Cuban Style Roasted Pork Shoulder ~ Roasted pork shoulder marinaded in a Cuban Style dressing made with garlic, cumin, oregano, black pepper and sour oranges.
Growing up, I remember my grandmother, mom, aunts and uncles making plans for Nochebuena and having talks about who was going to be making that year’s lechón and where.
Back in the Dominican Republic, as it is true in many other Latin countries, the main dish for Christmas Eve dinner is lechón asado or roasted pork. What makes it such a special dish and the subject for a lot of planning, is that the pig is typically cooked whole on an open flame. The preparing and cooking process of the meat is as much of an experience as it is the holiday night where family and friends get together to eat and celebrate.
Roasted pork is a must have holiday dish for me and my family. But roasting an entire pork on an open flame in a suburban neighborhood of New York City during winter time is practically impossible. That is why we opt to use pork shoulder instead.
This recipe uses a Cuban Style marinade made with garlic, cumin, oregano, black pepper and the juice of three sour oranges. If you cannot find sour oranges around your way, you can substitute by using freshly squeezed orange juice and lemon juice together.
The flavor of this lechón asado is unbelievable. What’s even better is that you can save the leftover (if any) to make pork tacos the following day. Yum!
Roasted pork shoulder marinaded in a Cuban Style dressing made with garlic, cumin, oregano, black pepper and sour oranges.
- 1 (7-10 pounds) pork shoulder
- 30 garlic cloves minced
- ½ cup freshly squeezed sour orange juice about 3 oranges
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1 tablespoon dried oregano
- 2 teaspoons salt
Clean the pork shoulder and place in a roasting pan. Pat dry with a paper towel. Using a paring knife poke holes all-around the meat.
In a medium bowl, combine garlic, sour orange juice, cumin, pepper, oregano and salt. Rub the mixture all over the meat making sure to get it into the small holes. Cover with aluminum foil and place in the refrigerator overnight.
Remove from the refrigerator and let it rest on top of the kitchen counter for about 1 hour. Place in the oven and bake at 350 degrees for about 3-4 hours, depending on the size, or until the meat reaches a temperature of 175 degrees.
Remove from the oven and let it rest for 20 minutes before carving. Serve with your favorite side dish.
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