Lechón Asado: Cuban-Style Roast Pork Made Simple

Ingredient Overview & Easy Substitutions

• Pork (300g):
  Shoulder or pork butt is best for tenderness, but use any boneless chunk you have.

  • No pork? Try boneless chicken thighs for a lighter but still flavorful twist.

• Onion (50g):
  Yellow or white, sliced for sweetness and depth.

• Garlic (2 cloves, 10g):
  Essential for authentic Cuban flavor! Use more or less depending on taste.

  • No fresh garlic? Substitute ½ teaspoon garlic powder.

• Oil (2 tbsp):
  For sautéing and browning the pork. Use vegetable, canola, or olive oil.

• Orange Juice (100ml):
  Adds a citrusy punch and helps tenderize the pork.

  • No orange juice? Use a combo of fresh lime and lemon juice, or unsweetened bottled OJ.

• Salt (1 tsp):
  For seasoning.

• Cumin (1 tsp):
  Earthy, warm spice—classic in Cuban cuisine.

Optional Add-ins:

• ½ teaspoon dried oregano or black pepper for extra flavor.

• Splash of white wine in the marinade for special occasions.

Nutrition Facts (Per Serving)

Recipe serves 2-3 (with rice):

• Calories: ~380 kcal

• Protein: 27g

• Fat: 18g

• Carbohydrates: 27g

• Fiber: 1g

• Sugar: 5g

• Sodium: 850mg (varies by salt/orange juice)

• Iron: 16% Daily Value

• Vitamin C: 35% Daily Value

Noteworthy:

• High in lean protein and vitamin C

• Naturally gluten- and dairy-free

• Easy to make ahead

Step-by-Step Instructions

1. Marinate the Pork

1. Cut pork into bite-sized chunks.

2. Mix marinade: In a bowl, combine 100ml orange juice, 2 crushed or minced garlic cloves, 1 tsp salt, and 1 tsp cumin (plus optional oregano).

3. Toss pork in marinade to coat. Cover and marinate at least 1 hour, or up to overnight in the fridge for maximum flavor.

2. Brown the Pork and Onions

1. Heat 2 tbsp oil in a heavy skillet or Dutch oven over medium-high heat.

2. Lift pork pieces from marinade (reserve the liquid) and add to the pan.

3. Brown pork for about 5 minutes, turning to get color on all sides.

4. Add sliced onion (50g) and cook another 5 minutes until softened and aromatic.

3. Simmer with Marinade

1. Pour reserved marinade over browned pork and onions.

2. Bring to a simmer, then reduce heat to low and cover.

3. Simmer for 40 minutes, stirring occasionally, until the pork is fork-tender and the sauce is rich.

   • Add water, broth, or a splash more orange juice if the pan dries out before pork is tender.

4. Serve

• Spoon the juicy Lechón Asado and sauce over hot rice.

• Garnish with fresh cilantro or lime wedges for a bright finish.

Tips and Tricks for Perfect Lechón Asado

• Marinate longer: Overnight is best for deep flavor, but even one hour gives great results.

• Low & slow simmer: Tenderizes pork and develops flavor—don’t rush!

• Deglaze the pan: Scrape up brown bits from the bottom after adding the marinade for extra flavor.

• Add color: Finish under a broiler for a few minutes for crispy edges if desired.

• Use leftovers: Shred extra pork for tacos, sandwiches, or rice bowls the next day.

Creative Serving Ideas

• Cuban Classic: Serve with black beans, sweet plantains (maduros), and yuca.

• Taco Night: Tuck shredded Lechón Asado into corn tortillas with a squeeze of lime and chopped onions.

• Rice Bowl: Top rice with pork, sautéed veggies, and avocado for a healthy lunch.

• Sandwiches: Stuff pork into a crusty roll with pickles and mustard for a Cuban sandwich vibe.

• Salad: Serve pork sliced over mixed greens with tomatoes, avocado, and a citrus vinaigrette.

Frequently Asked Questions (FAQ)

Q: Can I use pork loin or chops?
A: Yes, but shoulder or pork butt stays juicier with longer cooking. If using lean cuts, cut simmering time and check for tenderness sooner.

Q: How do I make this dish gluten-free?
A: All main ingredients are naturally gluten-free—just check for gluten in side dishes.

Q: Can I double the batch?
A: Absolutely—use a larger pot, double all marinade ingredients, and add more time for browning pork in batches.

Q: What if I want a thicker sauce?
A: Uncover for the final 10 minutes to reduce the liquid more, or mash in a bit of cooked potato.

Q: Can I make it ahead?
A: Yes! Flavor improves as it sits. Store in the fridge (up to 3 days) and reheat gently.