Old Havana-Style Lechón Asado

This version uses minimally processed, whole-food ingredients to honor the dish's bold flavors while prioritizing quality over industrial additives.

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Ingredients

6 servings

Clean swaps

Every ingredient in this recipe, ready to shop — including our clean upgrade picks.

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organic pork shoulder, skin-on
organic pork shoulder, skin-on Shop →
extra-virgin olive oil
extra-virgin olive oil Shop →
pure honey
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organic garlic, minced
organic garlic, minced Shop →
fresh lime juice
fresh lime juice Shop →
fresh orange juice
fresh orange juice Shop →
dried oregano
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smoked paprika
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ground cumin
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sea salt
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black pepper
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diced organic tomatoes
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What you'll need

Instructions

  1. In a bowl, combine olive oil, honey, garlic, lime juice, orange juice, oregano, paprika, cumin, salt, and pepper. Reserve 1/4 cup of this mojo for basting, then massage the rest into the pork. Cover and marinate in the refrigerator at least 4 hours, preferably overnight.
  2. Preheat oven to 300°F (150°C). Place pork in a roasting pan, skin side up. Roast 3.5 to 4 hours, basting once or twice with the reserved mojo, until the meat is fork-tender (internal temperature around 195°F / 90°C).
  3. Increase oven temperature to 450°F (230°C) and roast 20-30 minutes more, until the skin is deeply crispy.
  4. Let rest 15 minutes. Serve with diced tomatoes and optional avocado slices.

FAQ

Is this Old Havana-Style Lechón Asado gluten-free?

Yes, all ingredients are naturally gluten-free, and no processed additives are used.

Can I use a different oil if I don't have olive oil?

Avocado oil is a suitable alternative for its mild flavor and high smoke point.

How do I know when the pork is fully cooked?

Use a meat thermometer; the internal temperature should reach 165°F (74°C) for safe consumption.

Can I substitute garlic powder for fresh garlic in this recipe?

While you can use garlic powder as a last resort, the authenticity and flavor depth of Old Havana-Style Lechón Asado benefit greatly from using fresh garlic. If you must substitute, use about 1/8 teaspoon garlic powder per clove of fresh garlic.

How can I store leftovers, and is it possible to make this dish ahead of time?

Leftovers should be refrigerated in an airtight container for up to 3 days or frozen for up to six months. You can prepare the marinade and marinate the pork ahead up to 24 hours before cooking.

What are some common mistakes people make when preparing this dish?

A couple of common mistakes include not letting the pork rest long enough after cooking, which affects moisture retention, and using too much sugar, which can overwhelm the natural flavors. Aim for a balanced sweetness that complements rather than dominates.

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