Lechón Asado Perfection

By Food Network · 300 min

Ingredients

Instructions

1. Blend the orange juice, lime juice, olive oil, garlic, onion, oregano, cumin, 1 tablespoon of the salt and 1 teaspoon of the pepper on high until smooth, about 3 minutes.
2. Score the pork skin in a diagonal crosshatch, then flip it and cut several deep slits down to the bone. Rub the remaining 2 tablespoons salt and 2 teaspoons pepper into the skin and the cuts. Skin side down, pour the marinade over, making sure it gets into the cuts. Turn skin side up, cover and refrigerate for at least 24 hours, up to 2 days.
3. Preheat the oven to 350°F (175°C).
4. Remove the plastic wrap. Wipe the marinade off the skin with a damp paper towel, then rub the skin with a paper towel soaked in vinegar. Cover the dish loosely with foil so it doesn't touch the skin. Bake for 3 to 4 hours, until the pork is very tender.
5. Remove the foil and raise the oven to 425°F (220°C). Bake 20 to 25 minutes, until the skin is golden brown. Set the broiler to high and broil 3 to 4 minutes, until the skin is very crisp, watching closely so it doesn't burn.
6. Move the pork to a large cutting board and rest it for 10 minutes. Remove the crackling and set it on a serving plate. Shred the meat with two forks and put it on a separate plate. Spoon a little of the pan juices over the meat, since they are very salty, and serve the rest in a gravy boat or small bowl on the side.

Summarized from Food Network's video. Watch it for the details.

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