Cuban Lechon asado / Paleta de cerdo / How to get crispier skin #Chicharrón #Cuero

sour orange juice

🥗Healthier: fresh orange juice + lime juice

💰Cheaper: regular orange juice

Fresh orange juice adds acidity and brightness.

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork butt is more affordable and flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic the flavor profile.

Make moho marinade using sour orange juice, apple cider vinegar, lime juice, garlic paste, onion, ground bay leaf, salt, pepper, cumin, oregano, garlic powder, and a little sazon.

Marinate pork shoulder in the moho sauce, lifting the skin to put marinade underneath and poking holes with a knife for better absorption.

Refrigerate the marinated pork shoulder overnight or at least for 4 hours.

Remove excess marinade from the skin before baking to prevent burning.

Drizzle olive oil over the skin and sprinkle with salt.

Bake the pork shoulder at 275°F for 3 hours.

Remove aluminum foil during the last 15 minutes of baking to allow the skin to get crispy.

Pour hot oil over the skin to enhance crispiness after baking.

Let the pork shoulder rest before slicing.

Slice the pork shoulder and fry some of the skin to make it crispier if needed.

Add lime juice over the sliced pork for extra flavor.

Serve with moho sauce for added flavor.

Cooking Techniques

Equipment Needed

Spice Level: