Lechon Asado

Ingredients

• Olive oil - 2 tablespoons
• Bay leaves - 2
• Onion - 1 large, sliced
• Sour orange - 2, juiced
• Pepper - 1 teaspoon
• Salt - 2 teaspoons
• Cumin - 1 tablespoon
• Oregano - 2 tablespoons
• Lime juice - 1/2 cup
• Orange juice - 1 cup
• Garlic - 8 cloves, minced
• Pork shoulder - 5 pounds

Instructions

1. In a bowl, combine the minced garlic, orange juice, lime juice, oregano, cumin, salt, and pepper to make the marinade.
2. Place the pork shoulder in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat the oven to 325°F (165°C).
4. Remove the pork shoulder from the marinade and discard the excess marinade.
5. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the pork shoulder on all sides.
6. Add the sliced onion, bay leaves, and sour orange juice to the pot. Cover with a lid or aluminum foil.
7. Transfer the pot to the preheated oven and roast for 4 hours, or until the pork is tender and easily shreds with a fork.
8. Remove the lid or foil and increase the oven temperature to 450°F (230°C). Roast for an additional 15-20 minutes, or until the pork is crispy and golden brown.
9. Remove the lechon asado from the oven and let it rest for 10 minutes before slicing.
10. Serve hot with rice, black beans, and plantains.