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Lechón (Puerto Rican Roast Pork)
Lechón (Puerto Rican Roast Pork) is a traditional Puerto Rican recipe for a classic dish of pork slow roasted with sour orange juice, garlic and spices. The full recipe is presented here and I hope you enjoy this classic Puerto Rican version of: Puerto Rican Roast Pork (Lechón).
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Additional Time:
(+over-nigh marinating)
Serves:
8
Rating: 
Tags : Spice RecipesHerb RecipesPork RecipesPuerto-rico Recipes
Typically this is made with a whole suckling pig but here the recipe is adapted for a joint of pork.
Ingredients:
4kg (about) pork shoulder
30 garlic cloves, minced
125ml freshly squeezed sour orange juice (about 3 oranges)
2 tsp ground cumin
1 tsp freshly-ground black pepper
1 tbsp dried oregano
2 tsp salt
Method:
Clean the pork shoulder and place in a roasting pan. Pat dry with a paper towel. Using a paring knife, poke holes all around the meat.
In a medium bowl, combine garlic, sour orange juice, cumin, pepper, oregano, and salt. Rub the mixture all over the meat making sure to get it into the small holes. Cover with aluminium foil and place in the refrigerator overnight.
Remove from the refrigerator and let it rest on top of the kitchen counter for about 1 hour. Place in the oven and bake at 350°F for about 3-4 hours, depending on the size, or until the meat reaches a temperature of 175°F.
Remove from the oven and let it rest for 20 minutes before carving. Serve with your favourite side dish.
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