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Cuban Lechon Asado (Cuban Pork Roast)

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Cherry

Often served on holidays or special occasions in the Caribbean, South America, and the Philippines, lechon asado is traditionally made with a whole pig.

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  • 1 Whole (6-8 lb) fresh ham, preferably skin-on, or pork shoulder

  • 20 Clove (2 bulbs) garlic

  • 1 Tablespoon Kosher salt

  • 2 Teaspoon dried oregano

  • 1 1/2 Teaspoon ground cumin

  • 1 1/2 Teaspoon Freshly ground black pepper

  • 2 Tablespoon extra-virgin olive oil

  • 1 1/2 Cup Fresh orange juice, or more as needed

  • 1/2 Cup fresh lime juice

  • 1/4 Cup Sherry, optional

  • 2 Whole Spanish onions, thinly sliced

  • 1/2 Cup water

  • 1

    Prepare the pork the night before you plan to cook. This recipe requires overnight marinating time. With a thin sharp knife, make slits all over the surface of the pork through the skin, about 1/4-inch deep.

    • 1 Whole (6-8 lb) fresh ham, preferably skin-on, or pork shoulder

  • 2

    With the flat of a heavy knife on a cutting board, mash the garlic, salt, oregano, cumin, and pepper. Alternatively, use a small food processor or a mortar and pestle. Scrape it into a small bowl and stir in the olive oil to make a coarse paste.

    • 20 Clove (2 bulbs) garlic

    • 1 Tablespoon Kosher salt

    • 2 Teaspoon dried oregano

    • 1 1/2 Teaspoon ground cumin

    • 1 1/2 Teaspoon Freshly ground black pepper

    • 2 Tablespoon extra-virgin olive oil

  • 3

    Season the pork. Rub the paste all over the outside of the meat, using the handle of a teaspoon or your fingers to get the paste into the slits.
  • 4

    In a large sturdy resealable plastic bag, add the pork, orange juice, lime juice, sherry, if using, and the onions. Seal the bag. Refrigerate for at least 8 hours, or up to 24 hours.

    • 1 1/2 Cup Fresh orange juice, or more as needed

    • 1/2 Cup fresh lime juice

    • 1/4 Cup Sherry, optional

    • 2 Whole Spanish onions, thinly sliced

  • 5

    When ready to cook, set the Traeger temperature to 300°F and preheat with the lid closed for 15 minutes.

    300 ˚F

  • 6

    In a large roasting pan or Dutch oven, pour in the pork marinade. Spread the onions evenly on the bottom and place the pork on top. Add 1/2 cup of water to the bottom of the pan.

    • 1/2 Cup water

  • 7

    Insert the probe into the thickest part of the roast, avoiding the bone and any large pockets of fat if possible. Cover the pan tightly with a lid or heavy-duty foil. Place the roasting pan directly on the grill grates. Cook the pork for 4-5 hours, or until the internal temperature reaches 170°F. If shredded or pulled pork is desired, cook until the internal temperature reaches 190°F. If the bottom of the pan begins to dry out while cooking, add more water or orange juice as needed. Do not let the juices scorch. Remove the lid or foil for the last hour of cooking for the skin to crisp, if desired.

    300 ˚F

    170 ˚F

  • 8

    Remove the pan from the grill, and let the meat rest for 20 minutes before slicing or pulling. Spoon the onions and juices over the pork before serving. Enjoy!

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