Lechon Asado: Cuban Grilled Pork
After a recent trip to Miami and Key West, I rediscovered Cuban Food. It’s simple, flavorful, and generally uses inexpensive ingredients. I love the tangy flavor of this lechon asado. Literally translated to “grilled pork,” this dish can also be done in the slow cooker. Towards the end of the cooking process, I grilled the pork in my George Foreman for the char marks and to seal in some of the juices. Serve over Cuban black beans and rice.
- 2-3 lb. pork shoulder (pork butt)
- 20 cloves garlic, chopped
- 1 tsp. sea salt
- 1 Tbsp. Ground Cumin
- 1 Tbsp. Oregano
- 2 C. orange juice
- 1 C. lime juice
- 1 onion, sliced
- Mix all marinade ingredients. Place pork shoulder and marinade in a gallon ziplock bag. Marinate at least 2-3 hours or overnight. Cook on low for 6-8 hours. Towards the end of the cooking process, grill (or use indoor grill) to seal in the juices and give pork char marks.