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Often served on holidays or special occasions in the Caribbean, South America, and the Philippines, lechon asado is traditionally made with a whole pig.
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 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
: 300 ˚F
1/2 Cup water
: 300 ˚F
: 170 ˚F