Cook With Me | A Cozy Sunday Dinner from Scratch
Welcome back to At Home with Idania!
Today I’m sharing one of my favorite traditional Cuban family meals: slow-roasted Cuban pork shoulder (Lechón Asado), authentic Cuban Congrí (rice and black beans), crispy tostones, and a fresh avocado salad.
This is the same meal I grew up enjoying in Cuba for holidays, birthdays, and family gatherings. I hope this recipe inspires you to bring a little taste of Cuba into your own home.
❤️ Thank you so much for cooking with me!
Ingredients
- Pork
- 8–10 lb bone-in pork shoulder (skin on)
- Dry Seasonings
- 1 tbsp Knorr Chicken Bouillon
- 1 tbsp All-Purpose Seasoning
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tbsp black pepper
- 1 tbsp lemon pepper seasoning
- 1 tbsp Jamaican pepper powder (optional)
- Marinade
- ½ cup olive oil
- ½ cup fresh lime juice (or sour orange juice)
- ½ cup Goya Mojo Marinade
- 2 whole heads garlic
Directions
- Wash and pat the pork dry.
- Pierce the skin all over with the tip of a knife.
- Blend the marinade ingredients.
- Inject the marinade throughout the pork.
- Rub the remaining marinade all over.
- Refrigerate overnight.
- Roast at 360°F (182°C) for 30 minutes.
- Reduce to 325°F (163°C) and roast for about 2½ hours, or until fork tender.
- Broil for 3–5 minutes until the skin is crispy.
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