- 8-9 lb Pork shoulder, with fat cap (bone-in or boneless)
Mojo Criollo Marinade
- ⅔ cup Extra-virgin olive oil
- 1½ tbsp Orange zest, fine
- ½ cup Orange juice
- ½ cup Lime juice
- 7 cloves Garlic, minced
- ⅔ cup Cilantro, lightly chopped
- ¼ cup Mint leaves, chopped
- 1 tsp Dried oregano
- 1 tsp Ground cumin
- 1 tsp Each: salt and black pepper
Garlic Paste
- 1 head Garlic, peeled
- 2 tsp Salt
- 2 tsp Coarse black pepper
- 1 tsp Onion powder
- 1 tsp Oregano
- 1 tsp Ground cumin
- ¼ cup Extra-virgin olive oil
Make Garlic Paste & Marinade
Marinade Lechon
Place the pork on a cutting board and using a sharp knife, separate the thick pork skin from the pork enough for it to flap over. Don't cut it off completely. Place pork in a large resealable plastic bag. With the flap open, pierce the pork and cover with most of the marinade. Next, rub the pork all over with garlic paste and then close flap over roast. Transfer the roast and resealable plastic bag and move to the refrigerator to marinate for 12 to 24 hours, or up-to 2 days.
Roast Lechon
When done marinating, preheat oven to 375°F (190°C). One hour before cooking, remove pork from refrigerator. Save marinade and discard bag. Place pork, skin side-up, on a rack set in a roasting pan and pat the skin down with paper towels. The drier the skin is, the crispier it will be. Roast in oven for 30 minutes for every pound (e,g. an 8 lb roast takes 4 hours). Baste with pan juices. Cover with aluminum foil that's been sprayed on the inside with non-stick cooking spray. Roast until an instant read thermometer registers 175°F (75°C). Remove pan from oven and increase temperature to 450°F (275°C). Remove foil and drain liquid to a bowl. Return to oven, uncovered for another 30 minutes to crisp up the skin. Be careful not to burn. Move to a cutting board and cover loosely with foil for 25 minutes.
Calories: 521kcal | Carbohydrates: 4g | Protein: 44g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 148mg | Sodium: 636mg | Potassium: 825mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 3mg