Lechón asado

Crush the garlic with the salt in a mortar or blender until smooth. Stir in the cumin, oregano and black pepper, then whisk in the sour orange juice and olive oil.

• 12 cloves garlic
• 2 tsp salt
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp ground black pepper
• 250 ml sour orange juice
• 60 ml olive oil

✅ C'est prêt quand : sauce is smooth and well combined

Score the skin in a diamond pattern and cut several deep slashes into the meat. Place the pork in a large dish with half the onions, pour the mojo over it and rub it well into the cuts, then cover and refrigerate overnight, turning once.

• 2.5 kg pork shoulder
• 1 onion (half) onion
• all of it mojo from step 1

✅ C'est prêt quand : pork is fully coated and chilled for at least 8 hours