Lynne M. Giffen's Recipe

Lechon Asado (Cuban Roast Pork)

Category: Recipes

* 1 de-boned Pork Shoulder (4-6 pounds)
* 3-4 cloves of Garlic
* 1 diced White Onion
* 1 teaspoon Oregano
* 1 teaspoon Cumin
* 1 Bay Leaf
* 1/2 bundle of fresh Cilantro (leaves only)
* 1 1/2 cups White Vinegar
* 2 Red Onions, julienned
* 2 Limes, juiced

-- Puree your white onion, bay leaf, oregano, cumin, cilantro and
vinegar in a blender or food processor; season the resulting marinade
with salt and freshly ground black pepper, pour mixture over the pork
shoulder, and refrigerate the meat for a minimum of 2 hours.

-- Make a few incisions into pork and stuff openings with the
peeled garlic cloves.

-- Preheat oven to 325 degrees; place marinated shoulder in a
reasonably deep roasting pan and cook for about 3 hours; be sure you
let the meat rest for 15-20 minutes before slicing thinly.

-- Saute your red onions until they begin to caramelize; de-glaze
pan with lime juice and then place red onion and lime juice mixture
over top of the sliced pork