Lechón Asado (Cuban-style Roast Pork)

oregano, onion and the sour orange and mix thoroughly.

Heat the olive oil in a 2-quart saucepan until just hot, but shimmering (about 220 degrees). Remove the saucepan from the heat source. Carefully add the garlic and onion mixture to the hot oil and whisk gently. Let cool.

Pierce the pork as many times as you can with a sharp knife or fork. Pour the garlic mixture (saving a half cup for roasting) over the pork, cover and let sit in refrigerator for 2-3 hours, or preferably overnight.

Heat the oven to 450 degrees. Place the fresh ham or pork shoulder, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 225 degrees. Spoon the reserved marinade over the roast occasionally as it cooks. Cook for 6-8 hours. The roast should be removed from the oven when the internal temperature reaches 195 degrees for a fork-tender, “pulled-pork” quality. If you want a roast you can slice for sandwiches, remove when the internal temperature reaches 170 degrees.

Immediately cover with foil and let rest for at least 10 minutes before slicing and serving.

To make a Cubano sandwich: Split a small loaf of Cuban bread in half, and spread mustard on the cut sides of both halves. If you can’t find Cuban bread, use a bolillo roll instead. Pile that with 2 ounces each of lechón asado and ham. Add a layer of Swiss cheese and thin slices of dill pickle.

Press the sandwich on a buttered griddle over low heat, flipping once to get both sides, until the cheese is melted and the bread turns golden.

Note: If you can’t get sour orange juice in your area, use 2 parts orange to 1 part lemon and 1 part lime)

Makes 16 servings