Cuban Pork Shoulder Roast Smoked Lechon Asado Chicharrón

sour orange juice

🥗Healthier: fresh orange juice + lime juice

💰Cheaper: orange juice

Fresh citrus provides acidity and flavor, while orange juice is more accessible.

pork shoulder

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, and chicken thighs offer a budget-friendly alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier, while vegetable oil is more economical.

bay leaves

💰Cheaper: dried bay leaves

Dried bay leaves are more accessible and cost-effective.

Make the marinade by combining all the ingredients into a bowl and mix well.

Peel back the skin of the pork shoulder halfway to allow the marinade to penetrate.

Inject the marinade into the pork or dab it with holes to let the marinade soak in.

Let the pork shoulder marinate for at least 24 hours.

Smoke the pork shoulder in a smoker at 175°F for 12 hours.

After smoking, heat oil to 450°F and slowly pour it over the skin to crisp it up.

Alternatively, you can place the pork in the oven at 500°F to crisp the skin, though this method is not recommended due to safety concerns.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary