Lechon is a pork dish served in different regions throughout the world. The term “Lechon” originated from Spain referring to “suckling pig”. The term “Asado” refers to a range of barbeque techniques. For this recipe we are Making Lechon Asado out of a 6lb pork shoulder (no bone) in the oven.
We start with the 6lb pork shoulder. We seasoned it in a Mojo 24 hours prior to cooking. The Mojo we used was a store bought Goya brand. You can easily make Mojo yourself if you would like.
- On the day of cooking preheat the oven to 450 degrees.
- Slice an onion in to rings and place them on the bottom of the cooking tray. No need to use the whole onions but some so that the onion will cook with the Mojo juice and will turn out soft and flavorful when finished.
- Next Place the pork shoulder on the cooking tray along with the juice as long as it don’t over flow.
- Pierce the pork with a small paring knife and stick a clove of garlic in the hole. I used a whole garlic clove but based on your tastes modify as needed.
- Put a meat thermometer in the pork and stick in the oven.
- Once the oven reaches temperature place the pork in the oven and drop the temperature to 315 degrees.
Let the pork roast for 3-4 hours until the meat thermometer reaches 190 degrees. If you reached over 4 hours and the meat isn’t close to 190 degrees yet move the oven temperature up 10 degrees to 325 degrees. Once the meat is cooked let it rest on the stovetop for about 10-15 minutes to cool down. Take the meat and pull/slice it up to get the typical “pulled pork” look for the Lechon Asado. Enjoy.