Puerto Rican Roast Pork

Puerto Rican Roast Pork (Lechón Asado)

Puerto Rican roast pork, known as Lechón Asado, is a beloved dish celebrated for its flavorful, juicy meat and crispy skin. This traditional recipe is perfect for special occasions or any time you want to enjoy a taste of Puerto Rican cuisine. Here’s how to make it:

Ingredients:

For the Marinade:

• 1 head of garlic, peeled
• 1 tablespoon of salt
• 1 tablespoon of black pepper
• 1 tablespoon of ground cumin
• 1 tablespoon of dried oregano
• 1 tablespoon of paprika
• 1 tablespoon of white vinegar
• 1 tablespoon of soy sauce
• 1/2 cup of orange juice
• 1/4 cup of lime juice
• 1/4 cup of olive oil
• 1 teaspoon of adobo seasoning (optional)

For the Pork:

• 4 to 6 pounds of pork shoulder (pernil), bone-in or boneless
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1/2 cup of white wine or chicken broth

Instructions:

1. Prepare the Marinade:
   1. Begin by making the marinade. In a food processor or blender, combine the garlic, salt, black pepper, cumin, oregano, paprika, vinegar, soy sauce, orange juice, lime juice, olive oil, and adobo seasoning (if using). Blend until smooth. The marinade should be thick and flavorful.
2. Marinate the Pork:
   1. Pat the pork shoulder dry with paper towels. Make several shallow cuts in the skin and meat to allow the marinade to penetrate more effectively.
   2. Rub the marinade generously over the pork, making sure to get it into the cuts. Cover the pork with plastic wrap and refrigerate for at least 8 hours, preferably overnight. This allows the flavors to infuse deeply into the meat.
3. Preheat the Oven:
   1. Preheat your oven to 350°F (175°C). If you are using a rotisserie, prepare it according to the manufacturer’s instructions.
4. Prepare the Pork for Roasting:
   1. Remove the pork from the refrigerator and let it come to room temperature for about 30 minutes before cooking.
   2. Place the pork shoulder in a large roasting pan. Scatter the chopped onion and bell pepper around the pork. Pour the white wine or chicken broth into the bottom of the pan. This will help keep the meat moist and create a flavorful base for the drippings.
5. Roast the Pork:
   1. Cover the roasting pan with aluminum foil and place it in the preheated oven.
   2. Roast the pork for approximately 3 to 4 hours, or until the meat is tender and easily pulled apart with a fork. Baste the pork occasionally with the pan juices to keep it moist.
6. Crisp the Skin:
   1. Once the pork is tender, remove the foil and increase the oven temperature to 425°F (220°C). This will help to crisp up the skin.
   2. Roast the pork uncovered for an additional 30 minutes to 1 hour, or until the skin is golden brown and crispy. Keep a close eye on it to ensure it doesn’t burn.
7. Rest and Serve:
   1. Once the pork is crispy and fully cooked, remove it from the oven and let it rest for about 15 minutes. This allows the juices to redistribute throughout the meat.
   2. Transfer the pork to a cutting board and carve into slices or shred, depending on your preference. Serve with your choice of sides, such as rice and beans, tostones (fried plantains), or a fresh salad.

Tips:

• Choosing the Pork: A pork shoulder with the skin on is ideal for Lechón Asado, as it will develop a crispy skin while roasting. Bone-in pork shoulder is traditional, but boneless works as well.
• Marinating: The longer you marinate the pork, the more flavorful it will be. Overnight marinating is recommended.
• Crisping the Skin: If the skin isn’t as crispy as you’d like, you can use a broiler for a few minutes to achieve the desired crispiness. Watch it closely to avoid burning.

Enjoy your Puerto Rican roast pork with traditional sides for a truly authentic meal. This dish is perfect for gatherings and will surely impress your guests with its rich, savory flavor and deliciously crispy skin.