Author: Simple Foodie

Lechon Asado

Lechon Asado

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Cooking Time:
Servings: 12

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Lechon Asado Recipe. A classic Cuban feast traditionally made with a suckling pig but for this recipe we're using a manageable pork shoulder-butt roast. The pork is brined to increase the tenderness of the meat and marinated with the Cuban Garlic sauce Mojo Criollo. The result is a fork tender pork that will melt in your mouth.


kosher salt 4 cups
sugar 4 cups
water 16 cups
juniper berry 12
clove 12
black peppercorn 12
bay leaf 4
pork shoulder - butt roast 10 lbs bone in
salt 1 Tbsp
black pepper 1 Tbsp
Sandwich Ingredients
bolillo 12 cuban bread
Mojo Criollo
garlic clove 12
salt 2 Tbsps
lemon juice 1/2 cup
orange juice 1 1/2 cups
oregano (dried) 2 Tbsps
bay leaf 2 crumbled
cumin 2 tsps
water 1 cup
Special Equipment
marinade injector 1


  1. In a large stock pot combine the kosher salt, sugar, water, juniper berries, cloves, black peppercorns, and bay leaves. Bring to a boil and stir until the kosher salt and sugar have completely dissolved. Allow the brine to completely cool.
  2. Place the pork in a large container and pour in the brine. Cover the container and place in the refrigerator for up to 3 days.
  3. To make the Mojo Criollo start by dicing the garlic with the salt. Using the back of your knife scrape the garlic from side to side to make a garlic paste. In a large bowl combine the garlic paste, lemon juice, and orange juice.
  4. Stir in the oregano, bay leaf, cumin, and water. Place in the refrigerator for at least one hour or better overnight.
  5. The night before cooking remove the pork from the brine and rinse off. Place a third of the Mojo Criollo in a bowl and use it to fill your marinade injector. Inject the marinade all over the pork. As you pull out the injector press down on the plunger to evenly distribute the Mojo Criollo. Place the pork back in the refrigerator to marinate overnight.
  6. 3 hours prior to cooking remove the pork from the refrigerator. This will allow the pork to come to room temperature.
  7. Prepare your grill for indirect heat grilling (see notes). Place on the grill and roast 4 to 6 hours until the internal temperature reaches 195 degrees.
  8. When the pork is done allow it to sit for 30 minutes. Remove the skin and bone and start pulling the pork meat apart into shreds. Careful, this will be hot so consider using two forks to help pull the meat apart.
  9. Dip pieces of the pork in the remaining Mojo Criollo or place a handful of the shredded pork on a warmed bolillo and top with the sauce.


If you have a gas grill have one side of the grill turned on high and the other off. Place the pork on the side that is turned off and close the barbeque. This allows the heat to circulate and cook your pork without burning.

If you are using a charcoal barbeque separate hot coals to both sides of the barbeque and none in the middle. Place a drip pan in the middle. Place the pork in the center of the grill and close the top. Add 10 coals to each side every hour.