Saturday Dinner - Lechon Asado

I'm not Cuban. I don't have any Cuban relatives. I don't have Cuban in-laws or friends. Basically, I know not a single Cuban person in the world. But I have been to Cuban restaurants in Los Angeles that just blew my mind with greatness. So when I was searching Pinterest and found this recipe I knew I was going to have to give it a shot.

Now the OP called this a Christmas recipe, but I made it in March. But you know, I just think holding onto a recipe until the holidays is a waste! Especially when I found bone-in pork butt on sale at the grocery. So away we went!

Lechon Asado

10 (ish) lbs Bone-in Pork Butt (aka shoulder)

2/3 Orange juice mixed with 1/3 Lime juice (or sour oranges if you live somewhere that has them)

3 Heads of Garlic, finely chopped (no joke dude, use 3 HEADS of garlic!)

2 1/2 Tbsp of Oregano

2 1/2 Tsp of Cumin

2 1/2 Cups of White Cooking Wine

Sea Salt to taste

1. Rub the surface of the meat with salt
2. Poke holes in the meat and insert all of the garlic
3. Mix remaining ingredients in a large zip-locking bag
4. Place roast in the bag, the bag into a baking dish, and marinate over night (turn tonce or twice to coat)
5. Preheat oven to 350 degrees
6. Remove the roast from the marinade and place in a baking dish
7. Pour a little of the marinade into the bottom of the dish, about 1/4 cup.
8. Place covered in oven for 5-6 hours. 
9. Remove the cover and baste several times.
10. Remove from oven when internal temperature has reached 145 degrees. 

You could serve this with traditional black beans, and rice, but we couldn't! So instead we served this with some sauteed zucchini and mushrooms with marinated sun-dried tomatoes, garlic, and lemon juice. Everyone ate till they were stuffed and not a single complaint from the little ones, which in my book is a success!