Cuban Lechón Asado Recipe ~ Pig Roast in the La Caja China

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.

Smash 3 bulbs of garlic and remove the skin.

Combine the smashed garlic with 4 cups of sour orange juice, 2 cups of pineapple juice, 4 tablespoons of oregano, 4 tablespoons of powdered bay leaf, 4 teaspoons of cumin, 4 teaspoons of salt, and 2 cups of water in a bowl.

Stir the mixture well and let it sit for about an hour to combine flavors.

Butterfly the pig by splitting it down the backbone using a meat cleaver and hammer.

Inject the marinade into the pig's hams, ensuring not to pierce the skin.

Dump the strained marinade into the cavity of the pig.

Apply a dry rub made from similar seasonings to the outside of the pig.

Prepare a La Caja China with 16 lbs of charcoal to start the cooking process.

Cook the pig for 4.5 to 5 hours, adding 8 lbs of charcoal every hour as needed.

Flip the pig halfway through the cooking process for even cooking.

Cut hash marks in the pig's back to allow fat and juices to escape, and add salt to the skin for crispiness.

Cooking Techniques

Equipment Needed

Spice Level: