This dish is a staple in a Cuban household along with rice and beans, and fried plantains. Growing up in my family it was traditionally served on Christmas Eve. However, over the years I’ve realized that it is served at just about every Cuban gathering.

Typically it is a leg of pork but, a pork shoulder would work as well. This was about a 5 pound pork shoulder for 3 servings and enough left overs for a Cuban sandwiches.

This is low maintenance but it does have to be marinated the day before and he time in the oven depends on how large the meat is and of course your oven.

The key ingredient to this is the juice of sour oranges. For a 8 to 10 pound use 8 to 10 sour oranges. IMG_0802

Or if you can find a bottle of bitter oranges works the same.

15 cloves of garlic

2 medium Spanish or yellow onions sliced thinly

1/2 cup of olive oil

1 tablespoon of oregano

1 tablespoon of cumin

3 tablespoons of salt

2 teaspoons of pepper

Using a mortar and pestel crush the garlic, oregano, 1 tablespoon of salt, cumin and pepper. Wash and put dry the meat. Using a knife open random slits about 2 inch thick all around the meat and stuff it with the garlic mixture.

Leave some to rub on the meat. Salt the meat and pour the juice of the sour oranges and oil over the meat. Sprinkle the onions over the dish and marinate in the fridge covered in foil overnight.  Turning the pork once after 8 hours.

Preheat the oven at 325F. I took out the onions to make a mojito, later. Place the meat covered in foil in the bottom rack of the oven. For the 5 pound it took 3 hours. Adjust if the meat is larger. It should be very tender and about falling apart. Baste the meat and reserve about a cup to 2 cups of the marinade for the mojito. Rise the temperature to 350 an uncover. Cook till looks toasted, it took about 30 minutes.

Meanwhile, the mojito. Bring the reserve liquid to a boil with the onions and pour over the pork before serving.

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4 Comments on “Puerco Asada ( Roast Pork) Indoor Pig Roast

  1. We are among those fortunate few that are able to raise our own pork. I use every part of the pig from the ears to the tail. This combination of flavours will be used on my next dish. The combination is stellar. Virginia

    Liked by 1 person

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