About the Recipe
Succulent and delicious lechón asado is a tender thread in our family’s tapestry. In every savory bite, there was always a shared warmth and unspoken connection, a simple yet profound joy that made our gatherings all the more dear and delicious. A lechón asado is the centerpiece of any celebration.
Ingredients
1 bone-in pork shoulder- 6-8 lbs. (Pernil)
8 garlic cloves, minced
1/4 c orange juice
1/2 c lime juice
3 Tbsp oil
2 Tbsp salt
1 Tbsp cilantro, diced
1 yellow onion, minced
2 Tbsp sofrito Seasoning
2 Tbsp Borikén Roast Rub
Preparation
First, clean your pernil with water and lemon juice. Then pat it dry. Spread salt all over the skin and place it in the refrigerator uncovered for 4-6 hours. When done, remove the salt and pat dry again.
Place the pernil on a cutting board, and carefully use a sharp butcher knife to cut the skin and fold it back. Don't remove the skin entirely. The meat should be exposed. Score the pernil with a sharp knife.
In a bowl, mix all the spices, juices, and oil thoroughly. It should feel like a paste. Rub the marinade all over the pernil, making sure to get into the scored areas. Then place the pork in a large, sealable plastic bag. Allow it to marinate in the refrigerator for 8 hours or overnight. Remove the marinated pernil from the refrigerator and let it come to room temperature for about 1 hour.
Preheat your oven to 325F. When ready, place the marinated pork in a roasting pan. Cover the roasting pan and leave it in the oven for 4 hours. Once it is cooked, uncover and raise the temperature to 400F until the skin is extra crispy! Let the pernil rest for 20 to 30 minutes before carving. Garnish with fresh diced cilantro. Serve with joy.
¡Buen Provecho!