• Prep Time
    120 Mins
  • Cook Time
    0 Mins
  • Total Time
    120 Mins
  • The base number of servings for this recipe is 8
    OK

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    Roasted Lechón

    A traditional Cuban lechón asado would be made with a suckling pig, but that's impractical for most cooks. Here a pork loin roast is treated with the same flavor combination as a lechón; for the best results, try to get a roast with a layer of fat still on. Serve with Cuban mojo sauce.


    Ingredients
    3 1/2
    pounds
    boneless pork loin roast
    6
    cloves
    garlic- (lightly smashed and peeled)
    1
    tablespoon
    Olive Oil
    1
    tablespoon
    white wine vinegar
    1 1/2
    teaspoons
    kosher salt
    1
    teaspoon
    freshly ground black pepper
    1
    teaspoon
    dried mexican oregano
    1/2
    teaspoon
    ground cumin
    Directions
    Preheat the oven to 425°F. Place pork in heavy, nonstick roasting pan. Use small knife to make shallow slits on surface of roast.
    In a mini food processor, pulse garlic to coarsely chop. Add remaining ingredients and process to a paste. This will yield about 1/4 cup of seasoning rub.
    Rub seasoning mixture over all surfaces and into slits of pork. Roast for 30 minutes, turning once halfway through, until brown on all Side Dish. Reduce heat to 325°F and continue cooking for 1 hour, or until temperature of roast reaches 160°F. Cook longer for well-done roast. Remove from oven, cover with foil and let rest for 15 minutes before slicing.

    The base number of servings for this recipe is 8
    OK

    Categories 

    Hearty Dinners

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