Slow-Roasted Cuban Lechon Asado with Moros y Cristianos

Succulent slow-roasted pork shoulder infused with garlicky citrus marinade, perfectly complemented by flavorful black beans and rice, and sweet fried plantains.

• Prep: 35 min
• Cook: 4 hr
• Total: 4 hr 35 min
• Servings: 3
• Cuisine: Cuban
• Difficulty: Easy
• Cost: $7.13/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Gluten-Free
• High-Protein
• High-Fiber

Tags

• roast
• comfort food
• savory
• classic
• crowd-pleaser

Ingredients

• 2 pound pork shoulder (boneless, cut into 3 large pieces)
• 8 clove garlic (minced)
• 0.5 cup orange juice (fresh)
• 0.25 cup lime juice (fresh)
• 2 tablespoon olive oil
• 1 tablespoon dried oregano
• 1.5 teaspoon ground cumin
• 1.5 teaspoon salt
• 1 teaspoon black pepper
• 1 cup long-grain white rice (uncooked)
• 0.5 green bell pepper (large, diced)
• 0.5 yellow onion (medium, diced)
• 1 can black beans (15 ounce, rinsed and drained)
• 1.5 cup chicken broth
• 3 plantains (ripe, sliced into 1/2-inch thick pieces)
• 2 cup vegetable oil (for frying)

Instructions

1. Prepare the pork marinade: In a large bowl, combine the minced garlic, 1/4 cup olive oil, 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 1 tablespoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk to combine.
2. Place the pork shoulder pieces in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
3. Preheat your oven to 300 degrees Fahrenheit. Remove the pork from the marinade and place in a Dutch oven or roasting pan with a lid. Pour any remaining marinade over the pork.
4. Roast the pork, covered, for 3 to 4 hours, or until fork-tender. The internal temperature should reach 190-200 degrees Fahrenheit. Halfway through cooking, turn the pork pieces once.
5. Once cooked, remove the pork from the oven and let it rest, covered, for 15 minutes before shredding or slicing.
6. While the pork roasts, prepare the Moros y Cristianos: Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the diced yellow onion and diced green bell pepper and cook until softened, about 5 minutes.
7. Add 1/2 teaspoon ground cumin and 1/2 teaspoon salt to the pot and cook for 1 minute until fragrant. Stir in the uncooked long-grain white rice and cook for 2 minutes, coating the grains.
8. Pour in the chicken broth and stir in the rinsed and drained black beans. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Let stand for 5 minutes, then fluff with a fork.
9. For the fried plantains, heat 2 cups vegetable oil in a large deep skillet or Dutch oven over medium-high heat to about 350-375 degrees Fahrenheit.
10. Carefully add the sliced plantains to the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels. Season lightly with a pinch of salt, if desired.
11. Serve the shredded or sliced Lechon Asado hot alongside the Moros y Cristianos and fried plantains.

Notes

Marinating the pork overnight truly deepens the flavor. The lechon can be cooked a day ahead and reheated gently for easy entertaining. Adjust chili content in crema to your spice preference. If preferred, use chicken thighs instead of breasts for a more succulent result.

Nutrition (per serving)

• Calories: 750
• Protein: 60 g
• Carbohydrates: 65 g
• Fat: 28 g
• Fiber: 8 g
• Sodium: 1200 mg
• Saturated Fat: 9 g
• Sugar: 12 g
• Cholesterol: 180 mg