Lechón Asado

Method

1. 1

   Blend citrus juices, garlic, oregano and cumin into mojo; stab the pork and marinate overnight.

   💡 Twelve cloves is the timid version. Cubans measure garlic by faith, not spoons.

2. 2

   Roast on onion rings at 160°C, covered, 3 hours.

3. 3

   Uncover, raise to 220°C, and crisp 30–40 minutes.

4. 4

   Rest, pull into chunks, and pour boiled marinade over. Serve with moros and yuca.