Lechón is a traditional Spanish dish that is popular in Cuba, Puerto Rico, the Phillipines, and throughout South America. The meat is seasoned, marinated, and then slow roasted in the oven until it is fork tender. Lechon is a dish for special occasions, meant to feed a crowd.
Ingredients for Mojo Marinade
- 1 Boston Butt Ham or Pork Shoulder
- 20 cloves garlic
- 2 teaspoons salt
- 1 1/2 cups sour orange juice (you can use two parts orange to one part lemon and one part lime)
- 1 cup minced onion
- 1 teaspoon oregano
- 1 1/2 cups Spanish olive oil
As a time saving alternative to making fresh Mojo Marinade, I would suggest BADIA Mojo Marinade.
- Mash the garlic and salt together with a mortar and pestle.
- Add dried oregano, onion, and the sour orange to the mash and mix thoroughly.
- Heat oil in small sauce pan, add the mash to the oil and whisk. Pierce pork as many times as you can with a sharp knife or fork.
- Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or overnight.
Set oven at 350° F.
Roast, fat side up, in a shallow pan, uncovered – about 45 minutes/pound. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the temperature reaches 155°F. The roast will continue to cook after you remove it from the heat. A perfectly cooked pork roast will be pale white in the middle and the juices will run clear.
Immediately cover with foil and let rest for 10 minutes before slicing and serving.