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.

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.

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.

JordanRothstein