📝 About This Recipe
Lechon Asado is the undisputed crown jewel of Cuban gastronomy, traditionally reserved for Noche Buena and grand family gatherings. This recipe features a tender suckling pig bathed in a vibrant, garlicky 'Mojo Criollo' marinade, slow-roasted until the meat falls off the bone and the skin transforms into a glass-like, golden 'chicharrón'. It is a sensory journey of citrus, oregano, and cumin that captures the soul of Havana’s culinary heritage.
🥗 Ingredients
The Pig
- 20-25 pounds Whole suckling pig (cleaned and butterflied)
- 1/2 cup Kosher salt (for dry brining)
Mojo Criollo Marinade
- 4 cups Sour orange juice (Naranja Agria) (or a 2:1 mix of orange and lime juice)
- 3 heads Garlic cloves (peeled and crushed into a paste)
- 1 cup Extra virgin olive oil
- 3 tablespoons Dried Mexican oregano (rubbed between palms to release oils)
- 2 tablespoons Ground cumin (toasted if possible)
- 1 tablespoon Black pepper (freshly cracked)
- 4 pieces Bay leaves (crumbled)
For Roasting & Finishing
- 4 large Yellow onions (thickly sliced into rings)
- 2 cups Water or dry white wine (for the roasting pan)
👨🍳 Instructions
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1
Prepare the pig by rinsing it thoroughly with cold water and patting it completely dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern (diamonds), being careful not to cut into the meat.
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2
Generously rub the entire pig, inside and out, with the kosher salt. Place it in a large non-reactive container or a heavy-duty roasting bag.
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3
Make the Mojo: In a large bowl, combine the crushed garlic paste, sour orange juice, olive oil, oregano, cumin, and black pepper. Whisk vigorously until the oil is somewhat emulsified.
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4
Pour the Mojo marinade over the pig, ensuring the cavity is well-coated and the marinade penetrates the scored skin. Add the crumbled bay leaves. Cover and refrigerate for at least 12 hours, preferably 24 hours, turning once if possible.
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5
Remove the pig from the refrigerator 2 hours before cooking to bring it to room temperature. This ensures even cooking.
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6
Preheat your oven (or outdoor roasting box) to 275°F (135°C). Place the sliced onions in the bottom of a large roasting pan to act as a rack.
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7
Place the pig on top of the onions, skin-side up. Pour the remaining marinade from the bag into the pan, adding the water or wine to prevent the drippings from burning.
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8
Cover the entire roasting pan tightly with heavy-duty aluminum foil. Roast for approximately 4 to 5 hours. The meat should be very tender and starting to pull away from the bone.
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9
Remove the foil and increase the oven temperature to 425°F (220°C). This is the critical stage for the 'pellejo' (skin) to become crispy.
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10
Roast uncovered for another 45-60 minutes. Watch closely; the skin will puff up and turn deep mahogany. If certain spots brown too fast, cover them with small pieces of foil.
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11
The lechon is done when the internal temperature in the thickest part of the shoulder reaches 190°F (88°C) and the skin sounds hollow when tapped with a spoon.
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12
Remove from the oven and let the pig rest for at least 30-45 minutes before carving. This allows the juices to redistribute, ensuring succulent meat.
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13
Carve by removing the crispy skin first and breaking it into shards, then shredding or slicing the tender meat. Serve with the pan juices (filtered and skimmed of excess fat).
💡 Chef's Tips
If you cannot find sour oranges, use two parts sweet orange juice to one part lime juice and one part lemon juice for a similar acidity. Don't skimp on the garlic; authentic Cuban mojo relies on a heavy hand of fresh garlic, never powdered. For the ultimate crispy skin, wipe any excess moisture off the skin surface before the final high-heat roasting stage. If roasting outdoors in a 'Caja China', follow the manufacturer's charcoal timing but keep the mojo ingredients the same for flavor. Always save the bones! They make the most incredible base for a traditional Cuban black bean soup the next day.
🍽️ Serving Suggestions
Serve with 'Arroz Congri' (Cuban black beans and rice cooked together) for the most traditional pairing. Include a side of 'Yuca con Mojo', boiled cassava topped with extra garlic-citrus sauce and sautéed onions. Fried sweet plantains (Maduros) provide a necessary sugary contrast to the salty, savory pork. Pair with a crisp, cold Cuban-style lager or a refreshing Mojito to cut through the richness of the meat. A simple avocado and red onion salad with a light vinaigrette balances the plate perfectly.