Lechón Asado

This recipe for Cuban style pork is packed with tender, juicy flavor and is a perfect dish for any occasion. The succulent pork shoulder is slow cooked in a tangy marinade of citrus, garlic, and spices, making it fall apart tender and perfect for shredding.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine and blend the garlic, salt, oregano, cumin, black pepper, chili pepper, orange zest, vinegar, orange juice, and lime juice to make a coarse paste. Toss pork pieces in marinade until evenly coated. Set aside.

Step 2

Trim and cut the onions lengthwise into 1/4 inch thick slices. Arrange slices in an even layer on the bottom of slow cooker insert. Pour the broth over the onions and add the crumbled bay leaves. Arrange the pork in an even layer over the onions, pouring over any left over marinade.

Step 3

Cover the insert and place in slow cooker. Set the cooker to high and cook 4 to 4 1/2 hours or low for 8-10 hours until the pork is fork tender. Remove from heat and crack lid to cool slightly.

Step 4

Shred pork and place onto baking sheet. Squeeze more lime juice over pork. Broil in oven to crisp up.