Juicy Bone-In Pork Shoulder Roast - Lechon Asado

Get ready for a flavor explosion that transports you straight to the heart of Cuba! Lechón asado isn't just a meal; it's a celebration, a tradition, and the star of any Cuban gathering. Traditionally, it involves roasting a whole pig, a grand affair perfect for holidays and family feasts. But don't worry, you don't need a whole farm to experience this magic! Our recipe adapts this iconic dish for your home kitchen, bringing you all the authentic taste with practical, oven-based steps.
We promise you one canonical, foolproof pork shoulder roast bone in recipe designed to deliver juicy, tender meat with that irresistible, crackling crispy skin. We'll guide you through every step, from choosing the perfect bone in pork butt roast to preparing the vibrant Cuban mojo sauce, ensuring your roast is nothing short of spectacular. This version balances tradition and practicality beautifully, focusing on a bone in pork shoulder for maximum flavor and texture. Whether you're aiming for the best meat for pulled pork or a show-stopping centerpiece with pork shoulder with skin, this is your definitive guide to a truly authentic Cuban pork shoulder roast. Let's get roasting!

Ingredients

• Recommended Pork Cut:
• Pork Shoulder Roast (Bone-In): 3-10 lbs (1.5-4.5 kg) bone-in pork shoulder or pork butt roast. Look for a cut with the skin on for that traditional crispy crackling. If you can only find a pork shoulder boneless or pork butt boneless, that's okay, but the bone adds flavor, and skin adds crispiness. Adjust cooking time accordingly for smaller or boneless cuts.
• Equipment You'll Need:
• Roasting Pan: Large enough to comfortably hold your pork, preferably with a roasting rack.
• Sharp Knife: For scoring the pork skin.
• Food Processor or Mortar & Pestle: For making the mojo and garlic paste.
• Meat Thermometer: Essential for perfectly cooked, juicy pork.
• Aluminum Foil: For covering and resting the roast.
• Oven: Your trusty cooking companion!
• Mojo Marinade & Seasoning:
• Garlic: 1 full head (about 10-12 large cloves), peeled and roughly chopped
• Salt: 2 tablespoons, or to taste
• Dried Oregano: 1 tablespoon
• Ground Cumin: 1 tablespoon
• Black Pepper: 1 teaspoon, freshly ground
• Olive Oil: ½ cup (120 ml), plus more for drizzling
• Sour Orange Juice: 1 cup (240 ml) — If you can't find sour oranges, use ½ cup fresh orange juice, ¼ cup fresh lime juice, and ¼ cup fresh lemon juice as a substitute.
• Water: ½ cup (120 ml)
• Onion: ½ medium, roughly chopped

Directions

1. Prep the Pork: Start by thoroughly patting your pork shoulder with skin dry with paper towels. Using a sharp knife, score the skin in a crisscross or parallel pattern, being careful not to cut too deep into the meat. Alternatively, you can carefully separate a flap of skin from the meat to allow the marinade to penetrate, leaving it attached on one side. Trim any excess hard fat, but leave a good layer of fat under the skin.
2. Make the Mojo & Garlic Paste: In a food processor (or using a mortar and pestle), combine the chopped garlic, salt, dried oregano, ground cumin, and black pepper. Process until a thick paste forms. In a separate bowl, whisk together the olive oil, sour orange juice (or your citrus mix), water, and chopped onion. This is your main mojo marinade.
3. Marinate: Generously rub the garlic-spice paste all over the pork, making sure to get it into the scores or under the skin flap. Then, pour the liquid mojo marinade over the entire roast, ensuring it's well coated. Place the pork in a large roasting pan or a sturdy bag, cover tightly, and refrigerate for a minimum of 8 hours, ideally 24 hours. If you have a large roast, flip it halfway through to ensure even marination.
4. Bring to Room Temperature & Preheat Oven: About 1 hour before you plan to cook, remove the bone in pork shoulder from the refrigerator to allow it to come closer to room temperature. This helps it cook more evenly. Preheat your oven to 300°F (150°C).
5. Roast Low and Slow: Place the marinated pork shoulder roast bone in in your roasting pan, ideally on a rack to allow air circulation. Drizzle a little extra olive oil over the skin. Roast in the preheated oven, basting every hour or so with the pan juices, until the internal temperature reaches 185-190°F (85-88°C) in the thickest part of the meat (avoiding the bone). This slow roasting can take anywhere from 3 to 5 hours or more, depending on the size of your 4 lb pork shoulder or larger cut.
6. Crisp the Skin: Once the internal temperature is reached, it’s time for the magic! Increase the oven heat to 400-425°F (200-220°C) or switch to the broiler setting (watching very closely). Cook for an additional 20-30 minutes, or until the skin is beautifully golden brown, bubbly, and crackling. Keep a close eye on it to prevent burning.
7. Rest and Shred/Serve: Remove the roast from the oven and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for at least 20 minutes. This resting period is crucial for the juices to redistribute, ensuring a tender and moist pork shoulder butt. After resting, you can shred the meat with two forks for a classic pulled pork style or carve it into slices. Optionally, drizzle some of the reserved pan juices over the meat for extra flavor.