Lechón Asado

Ingredients

• 700 g Pork Shoulder
• 120 ml Sour Orange Juice
• 6 pcs Garlic
• 2 tsp Dried Oregano
• 1 tsp Ground Cumin
• 2 tbsp Olive Oil
• 2 tsp Kosher Salt
• 1 tsp Black Pepper
• 1 pcs Lime

Method

1. Pat {pork_shoulder} dry, then cut deep slashes to help the mojo penetrate. In a bowl, combine {sour_orange_juice}, {garlic}, {dried_oregano}, {ground_cumin}, {olive_oil}, {kosher_salt}, and {black_pepper}. Rub the mixture all over the {pork_shoulder}, pressing some into the slashes, then refrigerate so the citrus and garlic season the meat deeply.
2. Let the {pork_shoulder} marinate in the refrigerator so the seasoning absorbs and the surface dries slightly for better browning later.
3. Set the oven to low heat. Place the {pork_shoulder} in a roasting pan skin-side up and roast until the meat is very tender and an instant-read thermometer reaches a pull-apart range, basting occasionally with the rendered juices so the surface stays glossy and flavorful.
4. Raise the oven to high heat and continue roasting the {pork_shoulder} until the top is deeply browned and the skin crackles. Watch closely so the sugars in the mojo do not scorch.
5. Rest the {pork_shoulder} briefly so the juices settle, then slice or pull the meat. Finish with a squeeze of {lime} for brightness against the rich pork.