The holidays to us always meant lechon—Cuban roasted pork. It’s our tradition to go to the farm, pick out the pig and spend the day prepping and roasting. On Christmas and New Year’s Eve growing up, friends and family would join us for a day of conversation, dominoes, salsa dancing and Cuban rum. The meal is served with rice and black beans, yucca and plantains. And served again, and again, and again. Here is a scaled down version for your holiday celebration.
Ingredients
- 15 cloves garlic
- 1 sliced onion
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon sea salt
- 1 tablespoon white pepper
- 3 cups of juice from sour oranges (or mix ripe orange with lime or lemon)
- 6 pounds pork shoulder or 12 pounds bone-in pork leg
- About 2 tablespoons sea salt
Preparation
At least 4 hours before you are ready to roast the pork, mash all of the mojo ingredients together and set aside.
When you are ready to continue, strain liquid from mash and put liquid into a meat flavor injector.
Preheat oven to 350o.
Wash pork roast. Pat it dry. Liberally cover roast with salt. Cut slits—2 inches wide and 2 inches deep. Stuff slits with salt and the mojo mash. Rub remaining mash on pork. Inject the mojo juice throughout the meat.
Place the pork skin side up in large roasting pan and roast, covered, for 5 hours. Uncover and roast an additional 30 minutes to crisp the skin. Score skin to release fat.
