Cuban Style Roast Pork

This is a traditional, slow-roasted Cuban pork recipe (often called *lechon asado*) that relies on a thick, garlic-and-herb adobo paste instead of a liquid marinade. The pork is first prepped with fresh lemon juice to cut through the richness and help tenderize the meat. It is then deeply pierced so the garlic, oregano, and savory Goya seasoning can penetrate beneath the surface during an overnight rest. The cooking method uses a low-and-slow approach. It roasts covered at a low temperature for six hours to break down the connective tissue until it is incredibly tender, followed by a final blast of higher heat to crisp and brown the outside.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Crush the garlic cloves,

Step 2

Mix the garlic, oregano, and Goya adobo with olive oil to create a paste,

Step 3

Wash the pork and rub the fresh lemon over it,

Step 4

Poke holes in the pork,

Step 5

Rub the paste over the pork,

Step 6

Cover and refrigerate overnight (or for 24 hours),

Step 7

Roast the pork, covered, at 250°F for 6 hours,

Step 8

Uncover the pork and let it brown for 45 minutes at 350°F