Follow these steps for perfect results
garlic cloves
peeled
kosher salt
black peppercorns
dried oregano
olive oil
white wine vinegar
pork shoulder
skin on bone in
Pound garlic and salt to form a paste using a mortar and pestle.
Add pepper and oregano to the paste and pound to incorporate.
Stir in olive oil and vinegar to create the wet adobo.
Make several slits in the pork shoulder skin side up, about 1 1/2 inches long and as deep as possible.
Spoon some wet adobo into the slits.
Turn the roast and repeat on the other sides.
Rub the adobo all over the pork shoulder.
Refrigerate, covered, for at least one day, up to 3 days, turning once a day.
Preheat oven to 450 degrees F.
Roast, skin side up, on a rack in a roasting pan for 1 hour.
Reduce heat to 400 degrees F and roast until the skin is deep golden and crackly, and the internal temperature reaches 160 degrees F, about 3 hours.
Let rest for at least 15 minutes before carving.
Remove the crispy skin and cut into smaller pieces using kitchen shears.
Carve the meat, parallel to the bone, all the way through to the bone.
Expert advice for the best results
Score the skin of the pork shoulder deeply to maximize crackling.
Allow ample time for marinating to ensure deep flavor penetration.
Use a meat thermometer to ensure the pork is cooked to a safe internal temperature.
Everything you need to know before you start
20 minutes
The wet adobo can be made ahead of time and stored in the refrigerator for up to 5 days. The pork shoulder can be marinated for up to 3 days.
Serve the carved pork shoulder on a platter, garnished with the crispy skin and fresh cilantro. Accompany with rice and beans.
Serve with rice and beans.
Serve with tostones (fried plantains).
Serve with a side salad.
Pairs well with the rich flavors of the pork.
Discover the story behind this recipe
Lechón asado is a traditional dish often served at celebrations and holidays in Puerto Rico.
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