Cuban Roast Pork Recipe

The roast pork (lechon asado) is the traditional entree for almost every important Cuban celebration. Whether it’s Christmas Eve, New Year’s Eve, birthday celebration, or a wedding, having roast pork makes everybody enjoy the event that much more. It is normally served with black beans and rice, boiled yucca, and sweet plantains.

The Caja China has become the favorite way to roast a Cuban-style pork, but there are other methods to do it.

For those who want to cook a simple meal at home, it is recommended that you roast a leg of pork.

Here is a recipe for 10-12 people


1 leg of pork that weighs about 12 pounds

Prepare the marinade as follows:

1 large head of garlic

3 teaspoons salt

1 teaspoon ground cumin

½ teaspoon black pepper

2 teaspoons dried oregano

1 ½ cups sour orange juice

Make sure to prepare the marinade the day before roasting it. Remove the skin of the leg and all bones except the main bone that joins the pettitoe.

Crush the garlic with the salt, cumin, pepper, and oregano. Add the orange juice and mix well.

Place the pork in a large dish and cover well with the marinade. Cover the dish and leave to marinate for 12-14 hours, turning the meat frequently to make sure all the parts absorb the marinade.

Heat the oven to 350ºF and place the meat in an earthenware dish, and place the marinade aside.

Roast the pork for about 5 hours, basting occasionally with the marinade. Make sure the meat is well cooked inside and has a golden color on the outside.

Once the pork has been fully cooked, remove it from the dish and strain the juices. Cut the pork into slices and serve it to your guests.


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